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?