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Worried about finding a new job....

post #1 of 10
Thread Starter 

So basically the restaurant i worked at closed down due to construction issues and the owners family issues. 

Basically i got to look for a new job before i die of boredom.

 

The restaurant i worked at before we ended up closing participated in a competition against all the restaurants in town.

Basically it was wine dinners , all with a theme inspired by a country. We got south africa and well guess what ... WE WON. 

 

We won 3/5 categories

Best Entree 

Best Dessert 

Best Team and Chef <_<

 

And we got 2nd place with best Second Course as well. 

 

Basically i worked with some of the best here and was taught everything i know from my very first chef. 

Not that i dont have any formal training because i do. 

Now i go around town handing in my resume ( which has some good qualifications ) especially now since everyone knows our restaurant kicked ass during the event , and i just cant get myself past the front door without being judged or  judging the place so critically. Either they look at me see i am young and think im a little kid who doesnt know squat , or i end up not handing in my resume after either feeling timid , or feeling the place isnt worth it. 

 

I want to be taught by a good chef once again , someone who can give me more experience. 

 

I ended up giving up a sous position 1 week ago after a restaurant i worked at had horrible conditions. 

No equipment , dirty , small as a shoe box , no sanitation , the staff wasnt reliable and they hardly knew how to cook. 

Everything was pre-packaged and portioned and was just basically thrown into the fryer. It was by far the worst place ever , they even promised to change but it wasnt worth it. Left after 2 days.

 

Today i attempted to hand out some more resumes , but it wasnt easy , i kept getting cold feet.. 

Like seriously <_< what is wrong with me. Im usually very assertive but now i feel less conifident , the restaurant i worked at closed down after 5 months of me working , i feel like i could have learned more and what i havent learned will strike me out during new stages and job interviews. 

 

Its so frustrating find a new job , especially when you are picky about where you work ( I like to work at places where i can see myself eating at ) . 

 

Anyone else ever get so frustrated in finding a job.

Im just feeling down , lazy , and frustrated <_< i want to work , but i want a good work enviroment, is that too much to ask?

I dont care about the money i make , i care about the food , but the restaurants here are focusing more on their money and less ont he clients food if you catch my drift. 


Edited by KaiqueKuisine - 8/28/13 at 9:53pm

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Dr.Seuss

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Today you are You, that is truer than true. There is no one alive who is Youer than You.

Dr.Seuss

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post #2 of 10

Yes. Lots of people go through that. As someone focused on a career as a chef, your first concern needs to be on the kitchen you get into and the chef who runs it. Stop worrying about pay or the position. I guarantee a good chef is going to give you at least a dishwasher position if you are open to it. From there, its up to you to make an impression. You just need a foot in the door of the right kitchen. You know how kitchens go. There will always be opportunity to move up for those who are truly talented. Even if you had to take a job as a dishwasher to get into a good kitchen, you'll be on the line in no time, and learning again.

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 #3 of 10
Thread Starter 

Like seriously XD ill take 16 hour jobs working the line , as long as i enjoy it , and learn something. 

 

To me if i dont learn something new at least one thing a day , then the day to me was wasted. 

Today you are You, that is truer than true. There is no one alive who is Youer than You.

Dr.Seuss

Reply

Today you are You, that is truer than true. There is no one alive who is Youer than You.

Dr.Seuss

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post #4 of 10

You need to be ready to take a job as a dishwasher to get into the right kitchen. Great kitchens have stacks of resumes from people with not only culinary degrees, but apprenticeships at other top restaurants and even overseas work experience. Great cooks don't spend much time washing dishes. Its just a foot in the door.

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 #5 of 10
Keep your chin up. I left this industry several times in favor of more lucrative things, but it keeps drawing me back. Your love of the art will land you where you need to be at the right time. Your ability to follow direction should advance you once you're in that place.
post #6 of 10
Thread Starter 

Finally got stage Saturday working the line. 

Classic Italian Restaurant in probably one of the best fine dining places in town <_<.

:confused:Now im nervous :eek:

Today you are You, that is truer than true. There is no one alive who is Youer than You.

Dr.Seuss

Reply

Today you are You, that is truer than true. There is no one alive who is Youer than You.

Dr.Seuss

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post #7 of 10
Good luck!
post #8 of 10

I tried to walk away from this thread, but the more I re-read the OP's post, the more I am inclined to answer.

 

You worked at a job for 5 months before it closed down.

Your restaurant won awards in town.

Your trying to find work in the same places that know your face and reputation.

Red Flag!!!

 

The one theme that many young people fail to realize when working for restaurants that use pre-packaged, pre-portioned, and most convenient foods is that they come with a set of instructions.

 

Many cooks view these instructions as common sense or unnecessary to follow.

 

The R&D (research and development) Chefs take great pains to create their product and it is VERY important to follow the directions if the product is to come out as intended.

Unfortunately many many cook fail on this big time.

So YOU may feel that working in a place that utilizes convenience products is beneath you and offers you nothing in the way of learning and

growing, you couldn't further from the truth.

These places WILL teach you much, if you are willing to let a little air out of your ego, and start again to relearn your relationship with the industry.

Remember that it's not about the stature and class of the food you are making, but more about cooking the food you DO make correctly, no matter where or what it is.  Best of luck.

post #9 of 10
Exactly chefross. I went from fine dining thinking I knew it all to cold case cooking at a health food store to running a big busy place that cranks some sandwiches some prepack. I continue to read and stage and I may go back to fine dining some day but what I work on now is that a restaurant is first and foremost a business. The best fine dining that can't stay open is no business at all. There is something to learn everywhere.
post #10 of 10
Quote:
Originally Posted by Borkbork View Post

The best fine dining that can't stay open is no business at all.

So true.
Not to mention the much higher average food cost percentage . I've worked somewhere in the past that had two restaurants one a more relaxed money maker... Running at 28 % average .
Then the uber fine dining purely for the owners ego ... 34 even 35 % The latter could not have stayed open without the former.
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