Crumble:
I sympathise with you. I have worked for some chefs who were very proficient and professional, but conversely, I have worked for some chefs who were utterly despicable people, and completely miserable to work for. I won't elaborate on my current work situation, but I intend and hope to find a better job next year. I cannot advise you as what you should do, but perhaps you could talk to the hotel General Manager, as the GM is above the Executive Chef. The Restaurant Manager is usually above the Executive Chef, but the GM is above both of them. Otherwise, it might behoove you to be seeking another job, and keep your options open. I understand that it is very expensive, and even cost-prohibitive, to be packing up your things, and moving elsewhere. I have done that for several years, and it wasn't adventurous nor profitable. I have gained knowledge, but have nothing else to show for it. Sometimes, I felt like a culinary vagabond or hobo, traveling the country in search of work... [
Anthony Bourdain wrote in
So You Wanna(sic) Be a Chef, "When you get out of culinary school, try to work for as long as you can possibly afford in the very best kitchens that will have you--as far from home as you can travel. This is the most important and potentially invaluable time in your career. And where I (expletive deleted) up mine..."]
The job-market is dismal in the U.S., and I bet that it is likewise, dismal in the U.K. I won't tell you a trite answer, such as, "try to make the best of a bad situation," but I could only merely suggest that you try to be strong, mentally-tough, professional, but don't take things personally, it's only business, and it's just a job. You found that job, and you will find another. You seem to be a bright, intelligent, thoughtful, conscientious, attractive, young lady. You will eventually find a better job and better boss someday. I don't take it personally, when the chef excoriates, lambasts, denigrates, insults, offends, affronts, me, and accuses me of having no culinary skills, or that I am a "loser," etc. /img/vbsmilies/smilies/mad.gif I hope that you will never meet any chefs like the aforementioned chef, and your strange boss in the trade. Conversely, there are good, proficient, professional chefs in the trade, but they are few and rare, and much appreciated by someone like me.
Sometimes, I feel burned-out, and fed-up with the cooking trade, and feel like changing careers, but I am too old, to be changing careers. Not to mention, I do not have any money to pay for tuition, books, supplies, living-expenses, etc., to return to school. /img/vbsmilies/smilies/frown.gif
I don't know if anything I have typed is of any comfort to you, but know that you are not alone, and I hope that your work situation improves for you soon. Otherwise, I hope that you will be able to find another job, in which, you would feel comfortable, and be appreciated for being a professional pastry chef, and not merely being "eye-candy" /img/vbsmilies/smilies/eek.gif for some /img/vbsmilies/smilies/laser.gif lecherous chef.
[The
Four Seasons Hotel-
London(Park Lane) has a
Pastry First Commis job.]
Take care. /img/vbsmilies/smilies/chef.gif