Preferably something with a job to go along with it but I am open for any program that has a good reputation
Look into cruise lines.
It’s long days and hard work but the pay is good.
Professional does not mean patient, nice, polite, quiet or understanding. It means a person belonging to a profession, regulated by a governing body who can punish them. There is usually a code of conduct.
I don’t think chefs come under this definition.
Professional is a word often wrongly used to mean expert. Chefs are expert but not in a profession.
What’s wrong with shouting at people anyway? Why does everyone get so upset unless they get their hand held and arse wiped?
Just fucking get on with it, head down and plough on. That’s what this country was built on, not pansies getting upset cos they get shouted at.
I’m writing a research paper about being a baker and pastry chef and can’t find any jobs that are similar.
All pastry chefs are bakers.
Not all bakers are pastry chefs.
If the restaurant does not buy their "table bread" from an outside provider, you have to make it. Each table gets bread when they sit down.
Croisants for breakfast if it is a hotel.
You sometimes make all the sandwiches if you are working the lunch shift. Even tho that shouldn’t be the job of the Pastry Chef.
Then you create the things that make the Pastry Chef the favorite of all the workers. You make the delicious deserts.
What is the typical beginning salary? does the salary increase with years of experience? What kinds of increases in salary might be expected??
at least 45,000-75,000 a yr.
Im interested in joining the CG as a Chef
I will have my Associates in May.
Associates or not, Chef or sailor, you have to go through Basic Training. I suggest you start getting in shape now. Drop and give me 20…. Push em out!….
We are emigrating to Australia (from UK) early next year. My husband is joining the RAN and we are almost definitely going to be based in Perth. My son who is 19 has just finished his NVQ level 2 in Catering and Hospitality and is hoping to get employment out there as a chef. As far as I know chefs are on the Occupations in Demand list, so does this mean there are chefs jobs available out there? Will my son need to do some sort of conversion course to ensure his qualifications are accepted in Australia or would he be better getting on some sort of apprentice scheme? He has limited work experience although the college he trained at had a fully operational kitchen and restaurant. He has worked weekends in a local pub kitchen for the last 4 years and has done some seasonal work at Henley Regatta.
Hy,just been back from Australia last month,And I was in Perth last january.There is lot of job (I’m a chef as well) available and lot of relife chef compagnie,and I belive like your son will not be in the "Backpacker" category he can expect a better salary.
All the best foryou and your family.
whats…
a larder chef?
a sauce chef?
a vegetable chef?
an assistant chef?
a pot washer?
Here’s a link to job descriptions of the different types of chef.
http://whatscookingamerica.net/Q-A/ChefTitles.htm
Ok here are some questions iv been having some problems finding answers.
What does a typical work week look like and when does the day begin and end for a pastry chef?
How competitive is it to get a job in this field?
Is there job security in this line of work?
Whats the typical work environment?
Does this job have any physical requirements?
Sorry to take up your time but i REALLY need to find these so if some peoples can find some information of give me some links that would be REALLY great!
Obviously Tina does not know what he/she is talking about, am a former kitchen chef but did work during my apprenticeship in the pastry department and I have some very close friends here in Canada and in the UK that are certified pastry chefs, so I will answer your questions honestly and correctly.
1. As for competative, it can be, but with all the operations from Hotels, Restaurants, Catering Company’s, Private Clubs, Resorts and Cruise Ships like other chefs there are many openings
2 Once established it is very secure and you can travel also, I worked here in Canada were I am from, in Singapore, Japan and Jamaica
3. The work environment can be warm and sticky, but the pastry shop or department works on needs and quantity, not like the hot kitchen were you work to each order, you do what is need to be done from desserts, dough for pastrys and other need items, in some places you may have the added duties of banquets/functions. As for the other persons remarks about early shifts, now most Hotels I worked had a baker who worked from 11pm -7am he did the muffins, danishes, sweet rolls and croissants at night, you may make the dough but often they did it the night before to use the next day, most pastry chefs start at between 7:30-8am and are finished at 3-5pm, a night one serving the dinner rush would start at 2-3pm and finish 10:30-11pm.
4. As for physical requirement, the bags of flour and sugar can weight 50 lbs, but can be moved by 2 persons, I worked at a bakery in my teens and had to carry 100lbs bags of flour up a flight of stairs 2 times a week, over 1 ton of flour.
If you are mulling over a career as a pastry chef, check with the local schools that teach the courses, there are places on the internet for culinary school info, even meet with a pastry chef from a hotel or other operation and talk with them about how to get into it and there experiences.
What’s the average salary of a head chef or assistant chef of a average/regular restaurant, and also a high class 5 star one. Several examples of what restaurants and their salaries would be amazing and most wanted. Thank you.
$5,000 per month.