Anyone here a chef?
Discussion
Hi guys, not sure if this should be in food and drink but mods feel free to move 
I've got a trial in a kitchen as a commis chef coming up and was wondering if anyone could give me a bit more insight? Got most of the idea of what I want to do but am missing a few details.
What kind of working hours are typical for this kind of job? I know there long but have heard varying things.
As a commis chef, how long should you expect to stay in this position before moving up to chef de partie? is it normal to stay at one job for a year or so then move onto another?
I plan to work my way back down south but have heard that the restaurant you start in will be your grounding and where you get most of your experience, does it matter if I start in a place that is good but not michelin starred etc then move on to another place after a year or so?
Cheers for any help,
I've got a trial in a kitchen as a commis chef coming up and was wondering if anyone could give me a bit more insight? Got most of the idea of what I want to do but am missing a few details.
What kind of working hours are typical for this kind of job? I know there long but have heard varying things.
As a commis chef, how long should you expect to stay in this position before moving up to chef de partie? is it normal to stay at one job for a year or so then move onto another?
I plan to work my way back down south but have heard that the restaurant you start in will be your grounding and where you get most of your experience, does it matter if I start in a place that is good but not michelin starred etc then move on to another place after a year or so?
Cheers for any help,
Edited by chris123321 on Thursday 27th September 12:32
One of my mates runs the pastry section of a very good restaraunt, the hours are long, depending on what he's doing its either a 5 am start or a 11.30 pm finish, I think he was a commis chef for just under a year, then chef du parti (no idea how its spelt and I might have got the jobs the wrong way round) they have 2 rossets and are working towards a star at the moment, from what I've seen chefs seem to move between restaraunts quite a bit and how well you do seems to depend a lot on the head chef. Loads of work very long hours not great money but he loves it.
i could give you a trial in the hotel i work at (Hampshire) if your trial falls thru or you dont like the place. two rosette restaurant. otherwise i know some other chefs that will give you a trial in surrey they have a range of rosettes from 2 to 4. i know one two star chef but he would only take you on for free so you could learn something.
depending on where your kitchen is and what style of food your cooking you could do shifts from 8.30-9 to 3 then back again at 5.30 or you could work thru from 9 to 11.30.
also are you going to college, have you finished, how old are you? what kind of chef do you want to be?
most hotels will have live in accomodation availabe as well.
pm me if i can help.
Shaun
depending on where your kitchen is and what style of food your cooking you could do shifts from 8.30-9 to 3 then back again at 5.30 or you could work thru from 9 to 11.30.
also are you going to college, have you finished, how old are you? what kind of chef do you want to be?
most hotels will have live in accomodation availabe as well.
pm me if i can help.
Shaun
Gassing Station | Jobs & Employment Matters | Top of Page | What's New | My Stuff