Head Chef Reviews - Page 6

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?

June 2019
Freedom.
Head Chef in Victoria:
Pros: I finally have the creative freedom to make my own food and use mostly sustainable, and food that I grow
Cons: Having absolutely no job security, made to feel unimportant. Listening to the owners fight and sometime being subject to the dissolution way of thinking and anger issues
May 2019
I enjoy it.
Head Chef in Northampton:
Pros: i enjoy working with food and new menus and the run of the kitchen
Cons: poor management from the top
April 2019
Great opportunity.
Head Chef in Melbourne:
Pros: Being part of something different such as working towards saving the world in terms of being sustainable
Cons: I feel what I do is recognised by only a handful people
April 2019
Working in brisneyland.
Head Chef in Brisbane:
Pros: Great bit hot through the summers but overall great people and atmosphere
Cons: Nothing
April 2019
Unforseen events/weather conditions and the like affects the business hours which results to cost cutting it maybe goods or human resourse.
Head Chef in Christchurch:
Pros: Flexible and friendly people
Cons: Only few people are up to explore new food experience. They stick to what they are used to",)
March 2019
Just alright.
Head Chef in The Hague:
Pros: Being able to finish work early
Cons: The weather and the people don't like change in there food.
March 2019
Head Chef in Omaha:
Cons: weather

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