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What can I expect?

post #1 of 4
Thread Starter 
In the next year or so?

I'm currently 21, working as a commis chef 50+ hours a week and I'm also doing my chef qualification.

Although I am just a commis, I do abit of everything. I can be left in charge all day to prep for evening service and when service does come round I'm in charge of the incoming checks, plating up,cooking and sending all starters and sweets.

What can I expect after my 2 year apprenticeship? What's the next step for me? I understand its difficult for you guys to say but I'm just after an idea from the more experienced of chefs around here? Will I be made a chef de partie?

Thanks,
post #2 of 4

You sound like you have a load of responsabilities and are able to to them all. The rest depends on type of place and the  Chef and owners or management.

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
Thread Starter 
Thank you.

I work in a restaurant in a hotel. Our team consists of me, head chef and pastry chef.
On average we do 40 - 60 a night. I'm loving all the experience and responsibilty.
post #4 of 4
Thread Starter 
Any other input from fellow chefs? smile.gif
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