 | So my boyfriend has worked in a kitchen as a commis chef for just over 3 weeks now, it was too stressfull for him and he couldn't cope with the pressure or the stick he got from his fellow chefs. However, he was meant to be paid weekly, after working illegal hours such as 15 or 16 hour shifts he felt angry after the first week of not being paid. He is now due 3 weeks pay and has already sent in his weeks notice and is due to leave his work on saturday, however is yet to recieve pay, it seems like they arent going to pay him, what action should he take for this?
yeah but he works so that there's like six hours between his shifts, which is illegal is it not? and both him and his emplyer haverecords of the hours he has worked.
7 answers - Asked By: knife party - 25/4/2013 |
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| Hi, 18 female I have a trail shift in a 4* hotel 10-12. I want to be a chef I have my level 1 diploma qualification and currently doing level 2. Basically the job description describes me but I'm shitting a brick about it? I don't want to mess up and them think Im crap. I know commis chef ain't the best position but you gotta start somewhere. What will I be doing ? Will I just be doing prep ? It's a lunch sevice so will I be putting dishes up? Do I get given recipes ? Also i have a quick interview before, any tips how to not be a nervous wreck cos in the past I just panic and sweat and dont think the answers through properly. Also what if the chefs are all unsociable should I talk to them ? What should I do to help show I am a team player ? Thanks.
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| I currently work in a one Michelin star restaurant in London as a Commis Chef, soon to be Demi chef de Partie. I am willing to move to Shanghai after the summer through contacts from the restaurant where I am working in. I cannot find anywhere on the internet how much will I get paid so I am hoping that someone can help me! Thank you in advance
1 answer - Asked By: Francesca - 10/2/2013 |
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| 1 answer - Asked By: Kristian - 4/2/2013 |
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 | This year i'm 18 and thinking of having a holiday with friends i just got a full time job and starting in two weeks
I want to ask but don't want to get fired from it as some people are like that,
I also want to do it soon as, so i can organize the flights and bookings prices and how to get to the airport etc and let my friends know when and where.
The first month i'm going to be doing the trial but i think i will do well to keep as i have had a lot of experiences and hard working.
I also a Commis Chef how many weeks can a Commis Chef have at once
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 | So I'm 21 and currently, I live with my mother. But I received a call just now, regarding a job that I applied for, and it requires me to leave home in order to be close enough to get there on time (It would apparently be a 2 hour commute everyday and I'm needed at some crazy times...), the thing is, whilst I have thought about moving out, I thought that it would happen at a time when I was more stable (money-wise) to do it... But this is my only chance to go for my dream job, and I want to take it, but I also want to make sure that I know exactly what I must consider besides, oh you pay for this, this and this per/week or month... What I need to know is, what exactly will I need to cover and what to expect as I am seriously considering moving out on my own for this job... And can you offer any advice either on how you did or are doing it... I know this may not be the funnest question or topic to answer, but thank you if you can offer up anything to help
And if you're wondering, it's a commis chef role
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| I'm 17, close to finishing my A- Levels and I want to get into serious, michelin star standard cookery... I have contemplated cooking schools (to give me a better basic knowledge) such as Le Cordon Bleu, or Tante Marie.. I have looked at westminster college.. and I have obviously also thought about getting a job in a kitchen and gaining experience and working up from there. I have worked in a rosette- standard restaurant for the last two years part-time but I feel I need to move on now to progress and learn other skills.. I have about £30k saved up to kick start my career ( So I can afford any cookery courses/ living etc).. At the moment I feel I should just move down to London, maybe do a small culinary course at le cordon bleu to give me something to put on my cv, and then try and get a job doing anything- be it potato peeling at a good (maybe even star) restaurant in the centre.. Build my knowledge up from there and hopefully climb up the pecking order in good restaurants. Obviously I understand there are no short cuts in cookery, and I need to work hard and LEARN, but what do you feel would be the best first step towards a future in star- level cookery for me?
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| Okay firstly i got employed by Gary Rhodes @ the dome restaurant for commis chef
this is my first employment and his helper gave me a letter explaning each different things like pay etc on one of them it says......
Uniform TBC <<< what does TBC stand for please help thanks.
Ps it's not a contract i know that for sure lol because i don't have to sign anything.
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 | In applying for jobs in the commis chef positions? I'm being serious, for the past 3-4 weeks i've been trying and trying and i'm only getting ignored to be honest, i'm just seriously wondering if there is ANY point in applying for the jobs? I'm doing at least 4 a week and have received no replies, not even a 'sorry, you're experience level isn't suitable' e-mail... And before anybody says culinary school, no disrespect, but if i had the money, i would of gone... It's just very disheartening and to be honest, i feel like i should just quit... I'm trying to be positive but i know that NOBODY gives chefs like me a chance anymore, so should i just quit and look into something different?
BQ: Any other jobs that would be easier to break into? Any suggestions? (I'm UK based, and 21)
Sorry, i've already spent three years in college, getting my VRQ and NVQ qualifications, but i'm still having no luck... THIS is why i'm fustrated, i've gotten my qualifications and passed, but the only experience i have is in a training restaurant and kitchen... I was told to go for commis chef positions... But after this it just seems like wasted effort...
2 answers - Asked By: Ars Arcanum - 19/10/2012 |
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| So lets say that i've already had 3 years experience in a training kitchen and training restaurant as a trainee chef, learning all the basics of knife skills, food hygiene and some basic recipes, what would be the best way for me to go about acquiring a job as a commis chef or the most basic level of chefs, to allow me to work and further continue my skills? Also, can training experience be taken into account as professional experience in any way? I'm seeing jobs online and whatnot, but i don't think i'd be considered to be honest... A little deflating, but i'm keen to improve and refine this craft i love
Oh sorry,
I'm based in London, and i just want to be an all around chef to be completely honest, I'm considering applying for some overseas jobs which are taking all levels as well... Just putting myself out there and checking around everywhere
5 answers - Asked By: Ars Arcanum - 10/10/2012 |
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| Im 21 and worked in restaraunt since i was 15 as a pot washer then a waiter when i decided i want to move up and become a chef i have been doing me catering apprenticeship for a few month now but find im not liking the pressure of doing main courses i don't mind doing starters and i love doing deserts im more of a laid back person and like to take a bit more time in presentation
So where im at now we all have to muck in a do mains, starters and deserts but i think i just want to be a pastry chef i look at the head chef and see the stress and pressure he is under all the time and i don't think its is for me, so if i want to become a pastry chef are there any disadvantages to any other chefs and how is a pastry chef seen to all the other chefs?
4 answers - Asked By: ArcticMonkeysFan! - 9/10/2012 |
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| I am trying to write a Job Description for our new Commis Chef. I have responsibilities and role information but I'm struggling to write a brief paragraph explaining the job.
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| Within the next two weeks I will be starting a new job as a commis chef in an inn pub . I have been told many times that kitchen work is fast pace and hard hard work. I will be new to this sort of job, cooking is a passion of mine but will the speed be so fast I wont be able to cope? as it is only an inn will the pace be slower than a Michelin starred restaurant. And also what sort of jobs does a commis chef usually have to perform? thanks
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 | I know that the price varies enourmously but apart from that is there much of a difference? Does one get a job easier?
1 answer - Asked By: Randall Dew Hickey - 12/8/2012 |
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| I wont to aplyfor a job and i want to write a cv
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| Is a cook 2 the same as having the rank of chef de partie?
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| Say if i was to work in a pub or restaurant washing up or somethin do you think i could get offered a job as a cook or chef there if i mention thats what i want to do in the interview?
iv done GCSE and A level Food technology in sixth form and i now about the hygiene and health parts of it because that was what i done in A level
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| If so what duties in a kitchen does a Commis Chef do?
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| The E2 Restaurant in Fayid is seeking a High Class Commis Chef for their eaterie. He/She must be experienced in preparing Eastern dishes as well as Roast Beef / Yorkshire. Egga Dubba Chippa and Rissola Rolla. Will need to learn the art of preparing MACKAROOOONS and SPOTTED DICK.
Must be prepared to work shifts and cater for returning shift workers from S M C. (Late Meal Chitties available). Remuneration will be in the form of "Ackers" - current rate = 11/8 per hour.
Tented accommodation available (sharing with 3 others). Please supply full c v for consideration to fill the post.
1 answer - Asked By: tonyflair2002 - 29/2/2012 |
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