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Quitting...

post #1 of 4
Thread Starter 
I always see threads here about how to go about going to school or getting a job, but I haven't really seen any about how to quit, whether you're leaving a horrible place you hate or moving on from somewhere you really love... It can be tough and make you feel guilty if the crew is like a family to you.
post #2 of 4

Always TRY to leave with proper notice and on good terms.  I know this is hard at times but in long run could pay off.. As far as leaving staff and friends, you have to do whats best for you., you can still keep in touch.

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply
post #3 of 4

It's always a tough go because we become so tight with our co-workers. Like chefedb said, make sure to give your notice and leave on good terms, dont burn your bridges.

post #4 of 4

One should plan an exit strategy before accepting employment, in other words:

  • define what conditions would make you want to leave
  • define what conditions would entice you to leave
  • define how you would leave

 

Think of it as a "business plan" for your career and update it regularly as your motivation(s), working condition(s), and aspiration(s) change.

 

Remember, you are building your career and you want a firm foundation that maintains your ethics, integrity, and professional development.

Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
Reply
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