How many weeks/days does a chef work a year?

Discussion in 'Professional Chefs' started by newchef101, Feb 26, 2012.

  1. newchef101

    newchef101

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    I started last week i'm a apprentice chef so do we work holidays etc  and what will i be doing on my first year??
     
  2. petemccracken

    petemccracken

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    Well, I would think you would work when the Chef said to and do what he said to do,  wouldn't you?
     
  3. just jim

    just jim

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    I would plan on working when you have customers.
     
  4. chefhow

    chefhow

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    As often as you are told too.
     
  5. chefedb

    chefedb

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    What will you be doing??     Apprenticing I think or whatever else chef has in mind for you. Holidays?  what are they?

    ""ONLY IN AMERICA, """RIGHT  PETE, CHEFHOW and JUSTJIM ?
     
    Last edited: Feb 27, 2012
  6. meezenplaz

    meezenplaz

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    Well assuming you're in an open-to-public venue,  ask yourself "where do people go when

    they're off work for the holidays?"

    Answer: Out to eat. Where YOU work. So if they're there, and your Chef is there, guess

    where YOU are.

    As to your duties, you're apprenticing--translation, boot camp. The type of exhausting unfun

    thankless kitchen chores you'll be doing are entirely up to your Chef's whims--

    pray he has a limited imagination. /img/vbsmilies/smilies/chef.gif

    -M
     
  7. chefhow

    chefhow

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    I worked so much during my apprenticeship that I had my hours needed to COMPLETE my 3 years in less than 2 full years. 
     
  8. chefbuba

    chefbuba

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    You may be asked to lube up the stove controls with elbow grease so that they turn easier. Does your chef require his cooks to use a bacon stretcher? There are left and right handed versions, make sure you use the correct one. You might also go pearl diving on occasion.

    Does your chef drink coffee or tea? Make sure you learn how he drinks it, and when he needs more.
     
  9. chefmasterjohn

    chefmasterjohn

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    I don't really think there is a clean and cut answer to this my friend. Sorry.
     
  10. chefhow

    chefhow

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    That is the BEST advice I have ever heard, ESPECIALLY about the bacon stretcher.  Dont forget that if there is a high pressure steamer in your kitchen you should ALWAYS have a bucket of steam in the freezer for emergencies.  Its a disaster if it runs out...
     
  11. chef1962

    chef1962

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    Have you ever heard that the chef is the first one in and the last to leave.Which i think over the years most chefs do not do?
     
  12. meezenplaz

    meezenplaz

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    "Have you ever heard that the chef is the first one in and the last to leave.Which i think over the years most chefs do not do?"

    Well how else can Chef know if apprentice can handle opening/morning prep duties, or cleaning/closing duties

    by themselves unless he lets them be on their own a few (hundred thousand) times?

    I mean it's as good an excuse as any right? /img/vbsmilies/smilies/tongue.gif
     
  13. chefedb

    chefedb

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    Many of my jobs were this way until I finally got good Sous Chefs that I could depend on.  Also  Chef Bubba you forgot "" When making and grinding liver for chopped liver wear a mask over your nose and mouth""   I told a guy this and he did it.
     
    Last edited: Feb 28, 2012
  14. deepsouthnyc

    deepsouthnyc

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    Of course you will be working a lot, but don't accept being disrespected because you are the greenest cook in the kitchen. You are going to be doing some of the worst tasks in the kitchen, but if you are refilling coffee, etc, etc, you aren't in the right kitchen. As an apprentice expect to be doing lots of peeling, basic knife work, lots of gathering for the other cooks.

    On the other hand, if you are stuck refilling coffee, doing dishes, among other non-cook related tasks, I would suggest moving on.