| |
| Cooking Articles • Cookbook Reviews • Cooking Forums • Recipes • Cooking Glossary |
| |||||||
| Culinary Schools \ Culinary Students Research culinary schools, and talk with other culinary students. |
 |
| | Thread Tools |
|
#1
08-20-2003, 09:56 PM
| ||||
| ||||
 I grow weary of hotels....... Not that I am ungrateful for my experience here but I want something more. My department (banquets) allows me plenty of learning opportunities. But to be honest, unless we're doing a plate-up it's still feels like institutional cooking. I want the rush of working a line and "hooking up" nice plates. Unfortunately I can't get anyone to look at my CV in town. What can I do? I have honestly put in applications in every hotel on the strip, just not every restaurant. Maybe I am not qualified, yet. Honestly (I really value the opinions of the CT'ers) though, would you hire someone (me) who presented these qualifications? Obviously I want to be a chef some day but I have to start as a cook and all I am seeking at this time is a position as a line cook in an upscale establishment. (Edited to better clarify my jobs) Catering Cook (2003 - present) Prepare volume and plated entrees for various catered events. Sous Chef - Banquets (2002) Assist in cost control and staff scheduling. Work grill/saute station. Banquet Cook - Caesar's Palace(2000 - 2001) Volume cooking for catered events. Prep Cook / Cook's Helper - Caesar's Palace(1998 - 1999) Grill & Saute Station in main kitchen.
__________________ Talent hits a target no one else can hit; Genius hits a target no one else can see. Arthur Schopenhauer (1788 - 1860) M.E.A.T. Mankind Enjoying Animal Tastiness Last edited by culinarian247; 08-22-2003 at 04:43 AM.  |
|
#2
08-21-2003, 08:02 AM
| ||||
| ||||
| It might help if you list some accomplishments at each job -- extra responsibilities you took on, improvements you made in procedures, that sort of thing. Otherwise you just look like this guy who keeps plugging but doesn't really improve THE PLACE. |
|
#3
08-21-2003, 05:34 PM
| ||||
| ||||
| Your resume would raise a red flag for me only because of the time spent in your respective jobs. Chefs look for stability in a resume.not so much at the begining of ones career ( we all tried a few different gigs) but as you grow,a year here or there dosen't tell the Chef that in a year or less you'll be moving on.Time is spent on training (money also)so a return on an investment is key. You seem to have a good background ( I want to say,is this resume a progression at one hotel?or at different spots?)
__________________ Baruch ben Rueven / Chana "If the sun refused to shine, I will still be lovin you. Mountains crumble to the sea, it will still be you and me" |
|
#4
08-22-2003, 04:40 AM
| ||||
| ||||
| Except for the prep cook to cook on my resume (engulfing 1998-2001) they are different jobs
__________________ Talent hits a target no one else can hit; Genius hits a target no one else can see. Arthur Schopenhauer (1788 - 1860) M.E.A.T. Mankind Enjoying Animal Tastiness |
|
| Bookmarks |
| Thread Tools | |
| |
Similar Threads | ||||
| Thread | Thread Starter | Forum | Replies | Last Post |
| To be a good cooker in Hotels! | rainbowtang | Culinary Schools \ Culinary Students | 1 | 06-07-2007 12:50 AM |
| what's the big deal with HOTELS | iplaywithfood | Professional Chefs Forum | 27 | 12-05-2006 12:19 PM |
| Recruiters for Asian Hotels | chefonthemove | Professional Chefs Forum | 2 | 12-02-2005 05:27 AM |
| herbs to grow or not to grow that is the question? | Gogs | Professional Catering Forum | 4 | 10-18-2005 08:26 PM |
| restaurants vs. hotels? | yk517 | Culinary Schools \ Culinary Students | 11 | 09-27-2000 12:36 AM |
