Yes I have worked in a restaurant for 12 years! I wish to become a sous chef or executive chef . I am trying not to go to culinary school( expensive and I am not a SCHOOL person) I know experience is key!
Will reastaruants hire a Sous Chef with a Culinary arts degree deploma or do you have to have a AAS degree. Whats the difference anyways?
I just graduated from Culinary school about 2 1/2 years ago. I have worked in the restaurant industry for about 3. The executive Chef at my job wants to promote me as a Sous Chef making salary instead of the $12.00 / hr I make right now. However, the Chef de Cuisine is very supportive, but suggests that I may not be ready to take a step up to that level of promotion due to lack of experience and knowledge.
My take on it is, who wouldn't be ready to take $35,000 a year starting, rather than $12.00 an hour? I just want to be sure I'm making the right career choice. My goal, after all, is to be a very successful chef.
This person is white as a ghost, takes constant baths (I can hear through the apartment walls very easily), gets out of the bathtub often to cough, gag and spit stuff out. I know he spits stuff out because I then hear the toilet flush. This is not a cold because he has lived there one year. His girl friend says he has gastritis. I have Googled symptoms for TB and Gastritis. Only TB qualifies. His coughing, gagging, spitting and sometimes vomiting tells me something else is going on. He is a sous chef at a Cuban restaurant. I fear he is contaminating restaurant workers and customers, as well as the apartment he lives in. I would like to hear from someone who is savvy about pulmonary and/or infectious diseases. The management here doesn't care about anything, so telling them is out of the question. I don't want to get in trouble for reporting someone in error and cause them to lose their job or possibly file a lawsuit against me. Will the health department keep my name private?
I've been considering Culinary Arts for a career besides just Sign Language Interpreting for the U.S courts. I want to be a Sous Chef one day and I want to know:
What it takes?
How much stress is there in the kitchen?
How much is the pay?
What things do Sous Chefs do?
Chef Gordon Ramsey yells all the time and those chefs seems so stressed.
I need to find out how much either a key grip or a sous-chef gets paid for school. I'm thinking about doing one of those things when I graduated from college. Any guesses, or do you know exactly?
I'm not currenly looking for a job; I'm in Grade 10. I just need to know how much you'd get paid for these two jobs. I need the information for an assignment for school.
Im currently the sous chef at one restaurant but i just got a call for an interview at a pf changs for a sous chef job there. i was wondering if anyone knew how much they paid so i could have an idea how much to ask for or if it is worth interviewing for, thanks.
I've looked on some job applications for sous chefs and line cooks, and they have written that you must be legal to apply.
I heard that you need to work your way up the ladder in the culinary industry. I know a Sous Chef makes the food but i heard executive chefs does not mainly cook and mainly does more of organizing the kitchen and writing the menu. The pay is good also for executive i seen. Is Executive chef a promotional job from Sous chef? Or would you need a certain degree to be an Executive chef?
Please only answer if you have experience from the culinary industry or actually know. (:
Computer savvy, Sous-Chef who doesn't have time to get a part time job because I also take care of my Mother with Cancer, so I was wondering if a part time computer job of some sort could help? All suggestions, opinions and opportunities are welcome! Thanks for your time, answers and Merry Christmas to you and your families!
After I graduate from Treasure Island Job corps , what job title will I have (prep cook, sous chef, chef etc..). And what sort of places would I get hired at.
also,,, is the training very extensive that you recieve at the advance training or is it the same as the basic training
My workplace has an Executive Chef, one Sous Chef, four General Cooks, and one Cook's Helper.
I've never been to other professional kitchens where they have someone working as a Chef's Assistant - and I have been wondering if that title and duties compared to that of Cook's Helper are strongly similar if not one and the same. Or are they vastly different? Are these two job titles "entry level" cooking positions? Because I doubt they'd be at the same command level as the General Cook even though I -do- see the Cook's Helper in my kitchen doing some general cooking.
Preferably someone who worked in a professional kitchen that has a Cook's Helper or a Chef's Assistant could explain.
Thinking about going to culinary school but also thinking of going to college for something in the medical field just need more details to make up my mind and is it best to go to culinary school to be a sous chef, pastry chef or both???
Currently am working as Sous chef in a 5*. The position what am applying is for 4*. What kind of questions i can expect when it comes to budget & forecasting. I got no experience in budgeting & forecasting but i dont wanna tell them bluntly that i dont know. Any suggestions???? or any other questions you think will be there!
Im gonna be starting culinary school soon and im not sure of the salaries. Is it possible to make $50,000-$100,00 a year as a sous chef?
What do you really know and what are your thoughts about what type of person(s) a server or someone in the service industry is like. Are they lazy?..Irresponsible?...Couldn't get a better job?...ETC.
(I have been in the service industry for the better part of my life and would do nothing to change that. I have been a host, buss-er, server, dishwasher, Cook, Sous Chef, Kitchen manager, and love every minute of it.)
He is a Sous Chef with years of experience and seems to think there is a demand there. I am a little worried. I know nothing about Portland or the cost of living there. thanks.
I've been in the culinary business for about 6 years, and I have worked my way up from dishwasher to sous chef (a title I've only carried for about 7 months). It's a tough job with demanding hours and it's hard on the body, but this is what I love to do. I have a pretty strong resume of restaurants from Vegas and New York but I didn't attend culinary school. I know how to run a restaurant logistically, the back of the house at least! Before I work hard the next couple years as a sous chef waiting to earn that chef title, I want to do some world traveling (and a little soul searching), but I would rather do it while helping people! The Peace Corps rejected my application, I didn't have skills they need, and every other volunteer organization prefers college education of some sort. Can anyone give me any type of advice on how to travel the world via volunteering with an organization? I would prefer answers from a culinary professional who can relate to my situation.
When I need a job filled such as sous chef and have to request people to fill position it says, to go to gamers unite or game feed. With no active players found.
United States in general
California even better.
Looking for Kitchen manager, executive chef, Sous chef, & Chef