What can I expect?

Discussion in 'Professional Chefs' started by dannyb91, Oct 12, 2012.

  1. dannyb91

    dannyb91

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    Culinary Student
    In the next year or so?

    I'm currently 21, working as a commis chef 50+ hours a week and I'm also doing my chef qualification.

    Although I am just a commis, I do abit of everything. I can be left in charge all day to prep for evening service and when service does come round I'm in charge of the incoming checks, plating up,cooking and sending all starters and sweets.

    What can I expect after my 2 year apprenticeship? What's the next step for me? I understand its difficult for you guys to say but I'm just after an idea from the more experienced of chefs around here? Will I be made a chef de partie?

    Thanks,
     
    Last edited: Oct 12, 2012
  2. chefedb

    chefedb

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    You sound like you have a load of responsabilities and are able to to them all. The rest depends on type of place and the  Chef and owners or management.
     
  3. dannyb91

    dannyb91

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    Thank you.

    I work in a restaurant in a hotel. Our team consists of me, head chef and pastry chef.
    On average we do 40 - 60 a night. I'm loving all the experience and responsibilty.
     
  4. dannyb91

    dannyb91

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    Any other input from fellow chefs? :)