- 1
- 10
- Joined Feb 22, 2010
Hey everyone this is my first post. I just joined and I'm in a really bad predicament at work. Here's the stretch, I've worked in several kitchens in the past 10 plus years as well as ran a few of my own. I love cuisine in any form and I especially love and respect the kitchen. My standards have been developing so much that it's making it very hard for me to work along side people who have less than these standards.
My current chef (I decided to take a job as a Sous Chef to see if I needed to learn more) is a moron, he lacks control, consistency, passion,skill and just overall ability to see things in a cognitive manner. I'm stressed to the nines every day I work in his kitchen. I feel like I do all his work, suggest and also try to implement systems, not just to bring functionalism to it but to create fail-safes that will encourage this consistency. There are several other issues I will not get into, they move on to inventory, FIFO etc etc.
I want to move forward but I have no idea how, I think I should get my Red Seal as I have signed up twice now for Apprenticeships under two Chefs and have worked a killer amount of hours, that I have learned so much from. Last summer in three months I put in close to 700 hours! I'm hard working, a great leader (as far as I know) and professional in my passion. My problem is maybe I'm looking in the wrong places.
Should I go corporate? Or continue to find bistros to work in? Or go to a hotel chain? Or go to catering which I have done? (I currently work in a pub... ya i know)
I think my main problem is that I need to get my Red Seal so that I can with out a doubt get the kitchen that I want and create my own staple quality from there.
Maybe I just want to know why there are so many @#$#ed up Chefs out there who are so good at faking it to owners and taking the free ride? Do they not have any pride or standards or even a slight bit of humility?
OK, I'm done with my rant. Seriously, if anyone wants to give me some advice on what to do next please do. Also, if anyone has some good tips on resume writing let me know!! (if you would like to read mine and critique I wouldn't mine either)
Cheers,
Thanks for listening
My current chef (I decided to take a job as a Sous Chef to see if I needed to learn more) is a moron, he lacks control, consistency, passion,skill and just overall ability to see things in a cognitive manner. I'm stressed to the nines every day I work in his kitchen. I feel like I do all his work, suggest and also try to implement systems, not just to bring functionalism to it but to create fail-safes that will encourage this consistency. There are several other issues I will not get into, they move on to inventory, FIFO etc etc.
I want to move forward but I have no idea how, I think I should get my Red Seal as I have signed up twice now for Apprenticeships under two Chefs and have worked a killer amount of hours, that I have learned so much from. Last summer in three months I put in close to 700 hours! I'm hard working, a great leader (as far as I know) and professional in my passion. My problem is maybe I'm looking in the wrong places.
Should I go corporate? Or continue to find bistros to work in? Or go to a hotel chain? Or go to catering which I have done? (I currently work in a pub... ya i know)
I think my main problem is that I need to get my Red Seal so that I can with out a doubt get the kitchen that I want and create my own staple quality from there.
Maybe I just want to know why there are so many @#$#ed up Chefs out there who are so good at faking it to owners and taking the free ride? Do they not have any pride or standards or even a slight bit of humility?
OK, I'm done with my rant. Seriously, if anyone wants to give me some advice on what to do next please do. Also, if anyone has some good tips on resume writing let me know!! (if you would like to read mine and critique I wouldn't mine either)
Cheers,
Thanks for listening