Asking for a raise

Discussion in 'Professional Chefs' started by cheflool, May 29, 2012.

  1. cheflool

    cheflool

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    Hello fellow Chef's, I need your advice on how should I approach the owner of the restaurant that i work in, I have been in the restaurant for almost a year and since I been there i have reduce the food cost 7%, but they seem not to care much, or better say they dont recognize it, and i need to know how to approach them correctly i know some of you guys are really good at it i need your advice! thanks guys!!!!!!!!!

    MAY THE LORD BLESS YOUR ALL!!!!!!!!
     
  2. iceman

    iceman

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    I always go the "easy-direct-to-the-point" way. 

    Hey Owner/Boss/Manager/Person who signs the checks ... I've been here a year, I've improved things. things are going good ... How about a little pay bump, you know, for the effort?
     
  3. squirrelrj

    squirrelrj Banned

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    I agree with that approach.

    I work in a private club, but I was promoted from Garde Manger, to the grill station where I worked for 14 months, took over for a guy who couldn't handle the station, and turned it completely around.

    I knew I was underpaid, not only on the position, but underpaid in general at the time, so I went to the Executive Chef and GM and had a meeting and put it all on the table. I walked out with a 17% raise.

    Don't beat around the bush, if they say no, open your options if necessary. You always should do what's best for number one.