Doing pastry now

Discussion in 'Professional Pastry Chefs' started by hungrychef, Feb 2, 2015.

  1. hungrychef

    hungrychef

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    Hi,
    I started working as a commis for a hotel brasseries. I ended up running all of the pastry section baking and cooking from scratch all ice creams sorbets cakes of day bread baking pastry chocolate ect. But my wage was a commis salary. I ended up putting in many free hours around 9 to 10 per week doing also split from 10 am until 11:45 pm. Sometimes chef gives me no break at all working five days on two off. On my days off my section was a mess nothing been made and I always try to catch up and get very stressed out. Is this ok? Would love to hear your thoughts. Should I quit I feel used! And I want somewhere where I can learn better skills like a higher 5 star hotel. What should I do? And what to say to my future employer? Only been there for two months.
     
    Last edited by a moderator: Feb 4, 2015
  2. cheflayne

    cheflayne

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    When you are on salary, how can you be putting in free hours? You are either paid a set amount with hours being determined by job completion; or you are paid hourly with hours being determined by boss.

    Feeling used is not a good place to be. I would suggest a sit down with the higher ups in order to establish clearer perceptions on expectations by all involved.

    I have found it beneficial to usually try to get this accomplished during the hiring process before actually accepting a job.
     
    Last edited: Feb 2, 2015
  3. hungrychef

    hungrychef

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    Hey,
    We are paid a salary for the amount of 58 hours but when we are not allowed breaks and have to come early add up at least extra ten per week. I am running the whole pastry section and im only a commis, we dont have any pastry chefs.
     
  4. hungrychef

    hungrychef

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    Thank you for replying. I want a place where they have high standard and chance of progression to learn from a professional the craftsmanship and skills.
     
    Last edited: Feb 3, 2015
  5. missmacaron

    missmacaron

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    Cutechef, I went through a similar situation at a high end hotel. I was promoted to supervisor with the understanding that I would assume the pastry chef role in 6 months to a year. During that year, I was doing the job of a pastry chef, ie chef's tables, VIP events, wedding cakes, product ordering, scheduling, contracts, etc. As well as kitchen production because we were short staffed. All of this for supervisor pay. When I finally asked when they would open the pastry chef position, I was told that they had no plans to do so. I wasn't able to pay my bills anymore and I was being taken advantage of. It really came down to a why buy the cow when you can get the milk for free situation and being able to take care of my family. I did end up leaving for a pastry chef position and more money. I can't say that I'm entirely happy where I am now, but at least I'm being fairly compensated.
     
  6. hungrychef

    hungrychef

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    Hey thanks for sharing and that seems awful. They people in managment are blood sucking vampires. They dont care about the pressure and stress they cause to their loyal hard working employee just care about making profits and its us who end up paying for it. Good on you for doing the right thing and I feel better now. Best wishes