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Absolutely fuming mad and disgusted

post #1 of 7
Thread Starter 
Hi there , I am new to the USA , I am a fully trained and qualified Chef with 25 years experience ...my last job in Europe was as a Head Chef . So here I am in the USA , work visa in hand . Time to search a new position , well I finally land a job at a large hotel chain ...yippee or so I thought . My position was as the evening supervisor ..ok not a stellar position , but a start all the same .
My first evening .....the kitchen is a shambles , filthy dirty , rotten food in fridges ......I am suitably disgusted , but hold my tongue as its the first day .
My second day .....kitchen is a little cleaner , the Head/Exec chef is no where to be seen ..apparently he only likes doing mornings , the Sous chef sits on his bum in the office .... , everyone comments on how nice the food is ( from yours truly) and how well the food is presented . Once again I go home shattered .
My third day ....pretty much like the previous
My fourth day .....Mr Head/Exec chef rips me a new one ,as I'm not following set guidelines ( however management didn't complain at what I sent) , there is a function tonight for 300 ( it'll be my first at this hotel) , I was in fact expected to cook and send this on my own as well as run the restaurant kitchen as well as a ****load of prep for today ....the head/Exec chef went home at 1.30 pm ...he changed my days off without telling me ....thank goodness the sous chef came in and gave me a hand , I know I'm pretty good but I don't think I could have coped with the service from hell and all the other stuff that went on .
I am quite sure that I was being set up for a fall , that perhaps mr head/exec chef is running scared and thinks I'm a threat ?
I'll be quite interested to read your replies
J
post #2 of 7

I've had that happen to me but the Chef never had any agenda like that.

 

When I worked for a college food service, I found the Chef to be quite lacking in many ways.

He even said to me that he could never do what I did each and every day organizing breakfast and lunch for 3,000 plus students and faculty, get it all done in a timely manner and still have enough time leftover for a service meeting beforehand.

 

If your senses are correct you need to nip this in the bud right away. Sit down with Chef and explain you are no threat but are here to help.

Hopefully, he will not feel threatened after the meeting and you can go on with your job. Be mindful though, that as human beings we have a tendency to not let things "go"....and that may be an issue down the road.  I would think that a person such as yourself would be a wonderful asset to his kitchen and the fact that he feels threatened is a maturity issue for sure.  Good luck with this.

post #3 of 7

Sounds like this just isn't a good kitchen to be working in. What do you expect to learn/gain from working here other than a paycheck? It doesn't sound like the chef has anything to offer, and his boss is likely clueless if he allows that type of management of the kitchen. Bite your tongue and look for another job in a better kitchen. You can't save an airplane from crashing if you aren't in the pilot's seat.

Brandon O'Dell

 

Friend That Cooks Home Chef Service

www.friendthatcooks.com

O'Dell Restaurant Consulting

www.bodellconsulting.com

 

Reply

Brandon O'Dell

 

Friend That Cooks Home Chef Service

www.friendthatcooks.com

O'Dell Restaurant Consulting

www.bodellconsulting.com

 

Reply
post #4 of 7
Thread Starter 
Hi Brandon ,
Not working in that kitchen anymore , gave my notice in . Also spoke to the Food and Beverage manager and outlined the problems.....
General apathy
Rotten fish in walk in
Whole box of trout , gently rotting away ( maybe a cost of 2-300 dollars) , when perhaps a few trout could have been defrosted rather than a whole box
Rotten meat in another walk in
Given rotten meat to prep and cook for a function ( I refused even to touch this)
Dirty kitchen
Day date labels not used
Nothing labelled in fridges
General nastiness of the catering area ( I refused to eat any food within this establishment....and I've seen some real hellholes)
A head/Exec chef who leaves a new guy on his first week on his first function , to do all the work . Because he doesn't like working evenings .
" Stuff" everywhere


I worked in Europe for the military and although my kitchen was old ( from the 1950's and most things were broken) it was clean , if I had have left rotten food in my fridges by god I would have been for the high jump .
And now this head/exec chef is ringing me wanting to talk , about how to repair the damage done .....well I'm just not going to bale him out and I am certainly not going to fix his kitchen at $13.00 a hour
J
post #5 of 7

Good for you. Life's too short to work for people that don't care and don't have anything to teach you.

Brandon O'Dell

 

Friend That Cooks Home Chef Service

www.friendthatcooks.com

O'Dell Restaurant Consulting

www.bodellconsulting.com

 

Reply

Brandon O'Dell

 

Friend That Cooks Home Chef Service

www.friendthatcooks.com

O'Dell Restaurant Consulting

www.bodellconsulting.com

 

Reply
post #6 of 7
Personally if I was in your position I'd call the health department. They're not just being filthy and apathetic, they're potentially risking lives.
post #7 of 7
Thread Starter 
Hello there ,
Yes it was suggested to ring the health department by my wife and father in law , however I decided against that . It was hard enough to tell the catering manager ( a very nice chap who I respect ) and hard to tell the HR lady ...felt bad about that ....hmm me getting soft in my old age and I trained so hard to be a old git ! .
However inform them I did , and I had Mr.exec/head chef ring me , asking for a explanation and how to repair the damage done , I did not return the call .
J
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