Highly Satisfied
Last updated Dec 23 2024
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Head Chef Reviews
What is it like working as a Head Chef?
June 2016
Physical ability, heavy lifting.
Head Chef:
Make sure you are physically able to lift and carry heavy objects, be adaptable, know your product and art. You must be able to teach and educate the public and staff with regard to food knowledge.
April 2016
Responsability.
Head Chef:
Pros: A)Interacting with lots of different characters within or outside the department.
B)The feeling of being part of something that you can touch, smell, see, taste...acomplishment of the day to day business.
C)Having the chance to work with all kind of ingridients, meats, professional tools.
D) The walking fridge after a 40 degrees celsius kitchen run... :)
E) After work beers with my team.
Cons: A)The sweat after a morning shave..
B) Worst burns and cuts ever.
C) Not beeing able to plan holidays ar free time with family and friends.
D) Hours of running, standing and working at high temps at time..
April 2016
Treat you staff well.
Head Chef:
Always remember that the customer does not always come first, your staff come do. Yu look after you staff and they will look after the customers.
March 2016
Your health is your greatest wealth.
Head Chef:
Build a data base of all your menus and recipes.
February 2016
Hard work.
Head Chef:
Has to be a leader, level headed.
December 2015
Staff motivation and job satifaction.
Head Chef:
Pros: Been the boss.
Cons: Work load.
September 2015
Oening and running all aspects of restaurants/hotel kitchens.
Head Chef:
Plan on spending at least 10 years of working for others before taking roll as a manager. Travel alot, get stages at highly reputable restaurants. Buy or read books and other publications. Figure out what type of business you want to work in. You will live in or below poverty, plan on it for about ten years.
No weekends or hollidays off, no health insurance unless you work in a hotel or some corporate jobs. If you can put up with it for that long then work as a sous chef maybe someone will look at you for a chef position. Figure out what you are going to do after your in your 50's because you probably won't be able to be a chef after that.
Don't say Anthony Bourdain he got lucky.
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