Re-vamping restaurant dessert menu

Discussion in 'Professional Pastry Chefs' started by pmcg, Feb 15, 2013.

  1. pmcg

    pmcg

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    I've been asked to revamp my restaurants dessert menu. Exciting? Could be. What have other professional pastry chefs experienced with "compensation" with regard to this task?
     
  2. rat

    rat

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    Well, I would say if you are working there already they are not too happy with the current menu possibly with you. I would not expect any compensation, be glad you have a job.
     
  3. chefross

    chefross

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    It depends.

    Since you already work for them, that task may or may not be part of your regular duties,

    or might fall under that ambiguous phrase: "....or any other task management asks of you..."
     
  4. ed buchanan

    ed buchanan

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    Are you for real?
     
  5. pmcg

    pmcg

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    These desserts they are asking to revamp are not mine. They have been part of this restaurants menu since its beginning over 20 years ago.
     
  6. iceman

    iceman

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    Let me just repeat this question, which I find so absolutely on for this situation ...
     
  7. dobzre

    dobzre

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    LOL @Ed. Sounds like line #4 in a chefs job description.

    The only way I see it, is if you have to learn something completely new, (do some R&D) maybe a new chef comes in with a totally different menu and doing food you are not used too and asks you to update dessert menu. But most chefs are doing R&D in their spare time anyway so.....
     
    Last edited: Feb 17, 2013
  8. jcakes

    jcakes

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    If you're the pastry chef, the menu is your job.  The R&D is your job; and if you have passion for this, you find yourself doing it on your "off hours" because you love what you do and you want to stay on top of trends.

    If you're one of many pastry cooks, and there is no exec pastry chef, and the owners - or the exec - are asking you to do this, they think you have talent and maybe some good ideas.  If you're a pastry cook, look at this as a chance to move up from your current rank.

    And seriously - how many covers are you doing a night? How many include dessert?  How many dessert items are on your current menu?  What are the low sellers/top sellers? What's the food cost like for these items? How long have you been working there?  Is this your first pastry job?