The business of running a kitchen ?

[cape chef]

Wendy,

Never comprimise your integrity for a pay check.

It developes medeoicricy. After reading your posts for the last couple years I can't help but feel you have something very special to offer to the right situation.

This I am sure will come to pass.

For a "skilled" pastry chef like yourself you should be compensated for your expertise. The question of the wedding cakes,you should be paid per cake a specific fee you find fair and equitable. You said you thought you we're supposed to give your all at work, well you should...even if it's not appreciated as you think it may be because when you stop trying to do your best it hurts you more then your employee.

Gather yourself and your thoughts,put them down on paper and ask for a meeting with the chef. Be confident without being cocky.

Your worth it,don't forget that.
Good luck

[W.DeBord]

Quick simple question. I'd like your thoughts about pricing this "spectacular sweet table" I've been told to do, by the owner. Keep in mind that it's easier to do a couple wedding cakes them a huge sweet table with tons of details and no equipment but my own to make it in.

What should I tell them it will cost? I think I should charge per person for the event? That's what any bakery would do.

How much is reasonble with-out pissing them off?

TIA

[cape chef]

Wendy,

Usaully after I determain my cost + plus labor I charge out at three times my cost and labor (not including overhead)

If the entrees are served ala carte,your pricing should be in the same ball park so it doesn't stick out like a sore thumb.

Some pastry chefs feel there desserts should be about a third of an entree price.

I would figure out your raw cost and how much labor time will go into producing your table then triple it out (or even four times) and divide it per head as a surcharge.

If it cost you $100 in raw food and $150 in labor you should be able to charge out at at least $750 for the table. This of course depends on how many guest will attend.

for 100 people that's a $7.50 surcharge PP with $500 going to you.

[fodigger]

While I do believe that Wendy should be payed for her work on wedding cakes the dessert table I believe is part of her job especially if she was hired as the "pastry chef". And while I would not expect her to do it w/ her own equipment I would expect her to do it as part of her job. Make a list of equipment needed to do the job. Give a copy to the chef and g.m. What would it cost $500.00? Seems like a small price to pay, you get an assest and you give the person doing the job the equipment to do the job. I have never been in an operation that didn't have $500.00 laying around for just such occasionsIf they don't maybe they are in huge trouble or as Panini has suggested they are looking out for their bonuses.
On your interview it could be that the "chef" doesn't know how to interview. If he was moved up from sous chef chances are he hasn't done many and may not know how to do it. But what about you? Didn't you interview the company? And if you did, didn't his lack of questions raise a red flag for you? Or did you just get caught up in the "Somebody wants me and will give me a job" thing. I don't know you but you seem to pose intelligent questions and from your word pictures you would seem to do good work so why would you settle?
We all place on ourselves pressure to be the best we can be and shouldn't settle for anything less than that reguardless of the situation. You signed on for this and you are cashing their checks so until things change one way or another you owe them your best also.

The guy who signed 118 paychecks this morning.

[W.DeBord]

I have a grocery receipt sitting in the chefs desk now for a couple weeks, for about $25.. I've asked over and over again about equipment. The chef's response is always "eventually, or in good time, or when I can get it in". Once he put his had up in snarling way and hissed at me after I asked for some basic piece of equipment, as if I was a cat (I thought that was bizarre).


When I interviewed the chef told me the girl that made their desserts two chefs ago, had her own small equpiment. I said that was fine, because I have tons of small cutters and objects I use, that I'd never nickle and dime a job over. Items I want in my own personal collection.
But when I got into my position, I quickly realized he and I weren't talking about the same things. (I need to throw in that the chef has a speach problem, a horrible studder and can't say certain words, so everyone has communication problems with him.)

I have 1 bowl to the kitchen aid mixer, 1 bowl for the hobart. 2- 10" round pans, 3- 6" rounds, 3- 8" rounds and 2 9" roundsall severly dented and deformed. A couple square pans. AND THAT'S ABOUT IT!!!! The average house wife has more! The club owns about 8 spatulas, 8 whisks and no more then 16 stainless steel bowls! I honestly thought there had to be more equipement I didn't see on my interview, there always is....You can't imagine what it's like making a recipe and having only 1 mixing bowl. That's a HUGE HANDICAP making pastries! You mix your batter, deflate it putting it in another bowl, stop and wash you mixing bowl and go back and whip whites or cream. I've been thinking about buying several mixing bowls myself, but now I'm just thinking that I should leave.

I have even bought some ingredients because they are basic to me and the chef doesn't think they are necessary. Like gum paste, chocolate plastic, sucker sticks.... BUT when I used these items they love my work.

Also when I interviewed the chef told me b-day cakes and wedding cakes were extra. I've done 3 b-day cakes and not recieved any compensation. The chef even bragged about how well they'll tip me and maybe I should think about sharing it with the whole kitchen. It's completely optional for me to take on b-day cakes, so now my answer will be "no".

He also hooked me into doing carry out desserts for the entire membership, chef said come up with 4 desserts for Thanksgiving carry out. Then about a week later the manager says to me "great, I see you desided to do carry out desserts" as if that was an option!

[W.DeBord]

One more thing to say to fodigger...you have to consider what is part of the job. What is expected and what is exceeding the goal and what it takes to do that.

Yes, I could coast thru a sweet table with-out breaking a sweat. I was told by the owner to do "spectacular display" and that isn't a coast thru effort (iin my opinion, it's not achievable working 3 days aweek).

We all know what sets people apart is only part talent and 99% hard work. I do the hard work, the work I never get compensated for, work no one sees but me and my husband. I shop on my days off for work related items that add that extra touch to my buffets. I study everynight. I buy expensive books and learn. I come here and learn all I can from all of you. I keep files and files of great ideas from magazines and online sources, so at a drop of a hat I can whip together any outragous item.

I can give you good work and I can give you great work. Whats my employeer buying at 12.00 and hour with no benifits?

[fodigger]

Good question Wendy - What are they buying? I don't know the area in which you live so is $12.00p/h fair ? Probably not. Was it the week-ends off that brought you to this place? If memory serves me right(and it often doesn't) you live about an hr. from Chicago. What does a pastry chef make there? When our hotel is completed our budget for a pastry chef is $37000 - $42000. If you worked 40 hrs per week you'd make alittle less than $25000.
Not alot of money and you're working 24 hrs. that is less than 15000 a yr not worth the headaches I'm sure.
So the question to be asked again is why are you there? What do you have to gain? Is it a paycheck? Is it a status place? Is there something you can learn from this place? Alot of questions it seems.

Please listen to me - Although it seems that my comments may be tough or incensative they are truely meant to be thought provoking. I believe that you have a strong work ethic or you wouldn't do the things you do. I have tried to show another point of view as what might come from the owner. I also think that as you are getting nowhere w/ the chef that copying your list of needed items to the gm is a necessity. You can't be expected to do the job w/o the proper tools. Since I don't know the true reasons why this guy isn't taking your requests seriously I would not hesitate to go up the ladder. After all what do you truely have to lose 14 grand and change. Not worth the hassle is it.

[W.DeBord]

I like tough questions and answers Fodigger! I wouldn't ask if I didn't want them. Of course I took the job for the hours. Thank-god we don't live on my income!!!

I needed another perspective (Fodgigger you present the other side I needed to hear) to know if I was over reacting or not. Thank-you all.

[W.DeBord]

Well, I've finally figured out, there isn't anyone to talk to. The manager/chef runs the place. Like... I can go to the owner and she'll listen to me over him.

At the end of my shift today I'm taking home all my pans and equipment. I'm so slow to learn! They obviously strung along the last several pastry chefs about re-embursing equipment costs until they quit leaving the door open for me.

Life is going to be even harder with out cake pans and utensils, but if I can't get my work done, oh well, not my fault. I'm going to act as if nothings wrong and just keep a smile on my face everyday.

[Leo R.]

Wendy,these S.O.Bs don`t deserve you!
Stop being a doormat,you are undervalued,Leo.

[angrychef]

Wendy, I have to agree with what people have said. First sign to get out for me would have been the equipment/reimbursement issue. You know we both have the same work ethic of giving employers 150% more than what they ask. But there is a limit when those employers do not provide you with the most common tools/ingredients that you need to perform your duties. $12.00/hr. to plate buy out items and bake off cookie dough -fine, but for wedding cakes and etc. no way! You are fortunate that both you and husband don't rely solely on your income. So either keep doing what you have to do,using their equipment and get out of there as soon as you find another job OR just get out now. Value yourself and your skills.

[W.DeBord]

Just a quick up-date. I've made some horrible decisions reacting from a flash of anger/hurt (from hours being cut) and shockingly thru that good has come. Actually I've been blown away by how auesome my bosses are! They're looking at how we could increase sales with baked goods to bring my salary up to the going rate and keep me working full time. Increase sales...because their a very seasonal business right now (golf)...and soon the slow times really come. AND purchase the basic equipment that's needed. So, thank-you all...in a round about way you've all helped.

NOW it's time to really switch it into high gear and do my very best!

[Leo R.]

Wendy,it`s about time your employers woke up!! Leo.

[davewarne]

Hi,

Before I got to the end of this thread I was all for telling you to chuck it!
Anyone with skills such as yours should not need to work in such conditions. AND since you say you don't need the money to survive, I suggest you move on. Somewhere there is the right place for you, you've just got to find it. I can't believe that your present employers can turn around so easily. It sounds just too much like 'keep her happy with promises' like 'When it gets busier, new business' and all that stuff. Something doesn't sit right.
Before you ask, I've always worked in the family business except for odd spells because of the need to survive when I've taken on extra jobs. Maybe I'm not the right one to give advice. One thing I have learned is 'if you're not happy, move on'

Anyway, good luck

Dave

[W.DeBord]

No Dave it wasn't just a 5 minute meeting full of promises! I think I got to know these owners and understand they're new and trying. Trying and learning is a whole lot better then not giving a darn. They honestly didn't know that there wasn't the equipment in the kitchen to get the job done. They've already bought some equipment asap....

They (chef and manager) hired a pastry chef to do the job as the job had always been done. But I showed up and asked if I could do more.

I attempted to show and explain to them that I'm willing and able to give them more then "just the usual". Now I have to prove I'm more then promises and words...that I can do a job better then average. Once I've proven that, I hope they will want more. And they now understand that to have that "more", it costs more.

Anyway it turns out I want to know I gave it my best shot. It's better to have tryed and failed then to have never tried at all! They are working on the business and looking at how they can use me. I'll be patient for awhile.