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Vindictive Chef...

post #1 of 7
Thread Starter 

What do you do when your previous Chef is sporting a personal grudge against you and going out of his way to mess up your future job opportunities, despite the positive references of other employees and/or sous Chefs at said previous place of employment?

post #2 of 7

run

post #3 of 7
I think you should approach them and ask what the problem is,it sounds like they might be passive aggressive and
if you call him/her out it might stop.Other than that use everyone but your former chef as your contact person.If they are that petty than your new potential employer might already know about them.
post #4 of 7

Also let potential 'new' employers know about the person holding a grudge if you believe they will already know about the situation or be contacted by the grumpy chef.

 

Trying to keep it secret won't work and it always gets around especially if you live in a smaller city.

 

Being upfront and honest about it will help alleviate any concerns that the 'new' employer may have.

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"Plus, this method makes you look like a complete lunatic. If you care about that sort of thing".  - Dave Arnold

 

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"Plus, this method makes you look like a complete lunatic. If you care about that sort of thing".  - Dave Arnold

 

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post #5 of 7

If he is saying anything that isn't true, you contact the Department of Labor because what he is doing violates the Fair Labor Standards Act. It is not legal to give a bad reference for someone if the information provided isn't true and verifiable. For example, it's legal to say you were terminated because you didn't show up for work, or because you ruined $1000 in inventory, if it's true and documented. It's not legal to say, "He's a horrible chef" or to claim you did something you didn't do because it isn't true and/or can't be verified.

Brandon O'Dell

 

Friend That Cooks Home Chef Service

www.friendthatcooks.com

O'Dell Restaurant Consulting

www.bodellconsulting.com

 

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Brandon O'Dell

 

Friend That Cooks Home Chef Service

www.friendthatcooks.com

O'Dell Restaurant Consulting

www.bodellconsulting.com

 

Reply
post #6 of 7

Odds are that the chef's reputation for being what he is well known and so I wouldn't sweat it. At the interview for my present job, they didn't even really ask why I left my previous job because the chef's reputation for being what he was preceded him.

Wisdom comes with age, but sometimes age comes alone.
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Wisdom comes with age, but sometimes age comes alone.
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post #7 of 7
Quote:
Originally Posted by Brandon ODell View Post

If he is saying anything that isn't true, you contact the Department of Labor because what he is doing violates the Fair Labor Standards Act. It is not legal to give a bad reference for someone if the information provided isn't true and verifiable. For example, it's legal to say you were terminated because you didn't show up for work, or because you ruined $1000 in inventory, if it's true and documented. It's not legal to say, "He's a horrible chef" or to claim you did something you didn't do because it isn't true and/or can't be verified.

 

+1  You could get him for slander , tell him to nut up or shut up !!!

 

Quote:
Originally Posted by cheflayne View Post

Odds are that the chef's reputation for being what he is well known and so I wouldn't sweat it. At the interview for my present job, they didn't even really ask why I left my previous job because the chef's reputation for being what he was preceded him.

 

+1  here too , you'd be amazed at how small the industry is , everybody knows everybody , pricks get a reputation in this industry no matter what country you are in . 

 

Don't use him on the CV put the mobile no. ( cell no. ? ) of the Sous Chef as your referee and you can bypass the mongrel .

My posts are different , I speak in cm , Celsius , kilo's and call stuff weird names like Glad Wrap , Bicarb , Capsicum & Gravox . Might take you a little while to get my lingo but we're basically speaking the same language 

 

http://sneakykitchen.com/Glossary/translations.htm

 

Good onya...

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My posts are different , I speak in cm , Celsius , kilo's and call stuff weird names like Glad Wrap , Bicarb , Capsicum & Gravox . Might take you a little while to get my lingo but we're basically speaking the same language 

 

http://sneakykitchen.com/Glossary/translations.htm

 

Good onya...

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