Executive Chef Reviews - Page 10

4.2
(183)
Highly Satisfied
Last updated Jan 29 2025
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Executive Chef Reviews

What is it like working as an Executive Chef?

March 2018
There is no way to accurately use a pmix report to make order pars or prep pars day to day.
Executive Chef in Baltimore:
Really know what it is you’ve agreed to. Not in any other way than being ready to work a lot more than what you signed on for.
January 2018
Open minded.
Executive Chef in Rapid City:
Be a team player.
October 2017
Think about it.
Executive Chef in East Lyme:
Face the people you feed.
October 2017
Not all year around.
Executive Chef in Picton:
Pros: We are surrounded by local produce.
Cons: Not year around work.
October 2017
Executive Chef in China.
Executive Chef in Beijing:
Pros: Salary package, job security, management.
Cons: Long hours, high pressure environment.
September 2017
Executive Chef in Lancaster:
Bring passion to your job, love teaching new cooks, be responsible and dedicated and no matter how pretty your food is, if you can't make money off of it, you won't have a job long.
August 2017
Cdc.
Executive Chef in Miami Beach:
Pros: The challenges of opperating where there is no culture.
Cons: Te inexperience of employees and ego.

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