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- Joined Jan 20, 2021
Hi all and chefs, I have an urgent question because my partner which now has a solid 3 years experience has worked from commis chef to chef de partie in two restaurants already, but now she has been offered a position as cook at a new hotel at crown sydney, she took the position because a head chef that brought her in told she needed a certificate to be a commis chef or chef de partie at this hotel, is this true? what determines your position as a professional chef? is the certificates really neccessary?
your help is greatly apreciated guys!
Thank you.
your help is greatly apreciated guys!
Thank you.