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| Choice of profession. how to choose the right profession

 | Choice of profession. how to choose the right profession

1. What is the name of your profession (position)? I work as a cook in one of the most expensive cafes in my city. 2. What is your job and what are your responsibilities? Procurement, processing, delivery of orders to customers. Quality control and communication directly with the client. 3. What education is required to get your position? By education, I am a 5th grade cook-technologist. For work, a secondary specialized education is sufficient, but it is desirable to receive a higher education. I study in absentia at the highest level and work - an ideal option. 4. Describe your working day. The working day of the chef starts at 7 am. Preparations are made until about noon. After noon, the distribution of ready meals to customers begins. The time from 15.00 to 17.00 is usually rest - there are few customers, and all the necessary preparations have been made. The main stress is the evening. There are many people, many orders, however, and the money is not bad =) 5. How comfortable are your working conditions (the whole day on the street, or in the office with a cup of coffee)? On your feet all day. Even during the rest, it is not always possible to sit down - the client is more important than rest. 6. What do you like most about your job? Creativity and creativity. I enjoy the process more than the finished dish. When they also pay me for this, I feel complete spiritual harmony =) 7. What do you dislike most about your job? Often you have to work until late, a very long working day. There is practically no time for personal life - you work from 7 am to 24.00-1.00. As already mentioned, the whole day on your feet. In addition, this work is quite hard physical labor. 8. If it's not a secret, what is your salary level (is it enough to write whether you are satisfied or not)? I work week by week. from 7.00 to 24.00-1.00. I get 25 thousand. The salary is quite satisfactory. It should be noted that the chef also receives 15 percent of the order amount if it is a banquet. I note that banquets happen 5-6 times a month for amounts approximately equal to 30 tr. 9. Describe your team, what kind of people work with you? Kitchen team - 4 people. Chef, Sous Chef (or Assistant Chef), Cook, Helper. A lot depends on a good team - for 2 years I worked with these people, and now we present a well-coordinated mechanism that works like clockwork. 10. What human qualities do you think are most important in your business? Creativity, stress resistance, organization. 11. Work gives me additional opportunities (everything that work gives you except money, from self-expression and communication with interesting people to the opportunity to visit different countries). My work gives me a huge ground for self-expression as a specialist in my field and opens up quite wide opportunities for career growth in the future. 12. Do you have the opportunity to evaluate your work on a five-point scale, what grade would you give? My personal opinion is 4.9 13. Why did you choose this job? I have loved to cook since I was ten years old. The question of choosing a profession was not even discussed - I felt that this was my calling. 14. What are the possibilitiesOpportunities for your career growth? High, very high. It all depends on the ability to work as a specialist. It's simple - the faster and better you do your job, the greater the chance of getting a job in elite institutions with appropriate pay. 15. What do you think we did not include in the plan and what else would you like to share with us? I will share my thoughts about this profession. In my opinion, this kind of work requires talent. A person who does not have the desire to work in this profession will never be able to achieve heights in this matter. Dare! 16. Your page in social networks. I'm in contact 0