Lets explore a little more....

I think we have discussed what the term chef means enough, now another question on the subject.

What do you dislike the most about being an Exec chef, chef, sous chef? The top of my list is the babysitting side. I get so tired of having to watch the cooks every minute they are on the clock. I get sick of listening to everyone whine and complain that nobody does anything but them. My solution is going to be this, everyone is going to switch shifts. I want everyone to see what the other side is about.

[youla]

the saying...'walk a mile in my shoes' I got so sick of the afternoon chefs whinging about the morning chefs and how their prep was used up [ what do you do it for but to be used?] so i suggested to the exec,chef that we could all do a rotating roster so everyone did at least one week solid of graveyard, breakfast, morningand lunch shift, lunch and dinner shift....got quite a few surprises and stopped a lot of whinging....and people pushed a bit harder so the next shift wouldn't be in such a sh*T..even staying back a bit to do something extra makes such a difference when everyone in the kitchen understands everyone else's job andworkload.

[Nick.Shu]

As a chef, i really do not like 4 things:

1) Telling experienced people what to do or how to do their job constantly (even though that they know their job backward)

2) having people without any cookery experience assume that they know more than myself.

3) As much as i like to be, i cant be omnipresent, so workers who dont tell me when some of my menu items are low are on my s**tlist.

4) Bosses on the chronic costsaving warpath.

Lazyness and not understanding that "the only sutpid question is a question not asked"

Other than that it seems that every headache comes with the territory and as such as much as it can sometimes bug me whlie it is happening once I am at home (what ever time that is)it fades away.

We have all decided to make this our line of work for what ever reason lets not forget everyone has job complaints no mater what they do.

I think right now my biggest dilema is family vs. career. The hours you have to put in to a restaurant is, in my opinion, excessive. I think its a never ending battle to make time for your family, but put in the hours everyone "expects" you to put in at work because you are the chef. The babysitting, whining, complaining, etc. is all part of the orchestration that makes being a manager challenging and fun. Of course, you cant please everyone, all the time...but trying sure keeps the job interesting.

Here's one from a line cook...when, for whatever unexplainable reason, the freaking night swampers UNPLUG MY REACH IN and leave it that way ALL NIGHT!!! I've been playing catch up ever since on my prep!

[UniChef]

Babysitting