Head Chef Reviews - Page 3

3.6
(55)
Highly Satisfied
Last updated Dec 23 2024
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Head Chef Reviews

What is it like working as a Head Chef?

March 2020
Stressful.
Head Chef in King City:
Pros: Being able to run my own crew and decide what needs to be done and prioritize situations
Cons: Pay is not reflected on what I do in a day
February 2020
To rich my goal and to give hospitilty service to my client.
Head Chef in Doha:
All ways keep the internals guest and our client happy
February 2020
Opportunities to grow and learn from the bests.
Head Chef in Melbourne:
Pros: Food culture and the diversity
Cons: Living cost and the wage are not much relevant
February 2020
My Work Place Good like my work.
Head Chef in Clonmel:
Pros: The place the Residents and the staff the enviroment
Cons: Lack of Communication imput new suggestions lack of staff meetings etc
January 2020
I wish I knew what Operation system was being used in conjunction with the team revising figures and financial reporting.
Head Chef in Mauritius:
Keep your food COS under control and keep backups of your data to present in financial meetings. Constantly go back and check daily dashboard figures that are sent to you and ensure that they correspond to your figures.
December 2019
My Work Place Good like my work.
Head Chef in Clonmel:
Pros: The Residents the staff
Cons: Not been valued for my work...years of experiences in all types of industries...my working life
December 2019
It's challenging but awesome.
Head Chef in Georgetown:
Pros: I get to prepare the meals that I would like to prepare and I put them out there for the world to see and customers love it
Cons: The payment

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