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My profession sounds like this - assistant chef | Choice of profession. how to choose the right profession

My profession sounds like this - assistant chef | Choice of profession. how to choose the right profession

1. What is the name of your profession (position)? I'm an assistant chef. 2. What is your job and what are your responsibilities? I have a very interesting job - I'm the first assistant chef in an Italian restaurant. My work is not easy, but, nevertheless, I really like it. Almost all the dishes in my shift are prepared by me and another first assistant. The chef himself mainly develops the menu and provides general guidance. 3. What education is required to get your position? I have a diploma in the specialty “pastry chef” and several certificates of advanced training courses, plus experience in several catering establishments. 4. Describe your working day. I work a twelve-hour shift in two days. I come to work at eleven, I leave around twelve. I cook hot dishes and soups, I give instructions to newcomers who do unskilled work in the kitchen. Less work on weekdays. Friday Saturday - blockage. 5. How comfortable are your working conditions (all day outside, or in the office with a cup of coffee)? What is the comfort there? In the kitchen, everything, like in the army, is subject to discipline. All for the sake of the client. 6. What do you like most about your job? The feeling of satisfaction when one of the guests asks the person who prepared the dish to the hall and thanks. This is really very pleasant. And I especially remember the case when a grateful visitor said that after my “fungi pasta” he believes that a cook has also been added to the holy professions of a teacher and a doctor, for him personally. 7. What do you dislike most about your job? Zapars don’t like it when everything goes wrong, the authorities yell at you, you get nervous, you cook poorly. 8. If it's not a secret, what is your salary level (is it enough to write whether you are satisfied or not)? Yes, quite satisfied. In addition to the basic salary, it is possible to earn money on corporate parties and catering. It's the holidays right now! 9. Describe your team, what kind of people work with you? Different, probably. In the kitchen, and in the restaurant business, in general, acquaintance with the team comes to the background. And the turnover, especially among bartenders and waiters, is not weak. And yes, we have a great boss. World man, honestly :))) 10. What human qualities, in your opinion, are the most important in your business? Responsibility, perhaps. And accuracy. We still feed people. You have to match. 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). I already wrote about it. Self-satisfaction from a job well done gives a kind of buzz. 12. Do you have the opportunity to evaluate your work on a five-point scale, what grade would you give? Pyaterochka. It's time for me to cook in a five-star restaurant, somewhere in Monaco or Milan 13. Why did you choose this job? My mom is a cook. I've always wanted to do this too. 14. What do you think we did not include in the plan and what else would you like to share with us? I don't even know, I think it's a good question. Allon business. 0