Question for the pro chefs out there..
You will learn your chefs preferences but in all honesty, everyone prefers an employee that puts his head down and works hard. I never feel like there is extra work in the kitchen, its just work and everyone works until the job is done.
Kiss-asses and throwing people under the bus is typically frowned upon where I come from. You work as a team.
In hotels and big kitchens you get people who kiss ass who are lazy and get away with it. Where I work the senior CDP is lazy but the chef regards him highly. However at the same time if you work hard it is regarded highly. I'm the hardest working chef in my kitchen and despite being the weakest inexperienced chef I am highly regarded.
However in a smaller place it is all about work ethic, there is no where to hide.
In my experience, when you work at the bigger kitchen (hotels/corp catering/chain etc) you will encounter a lot of lazy staff who will do bare minimum and kiss ass all day or just fly under the radar. Strong work ethic shouldn't change despite the environment but it is very discouraging to be working with a no-show or always-late cook who blames everything, for everything. This is why I prefer to work in a restaurant with a small staff, where team work actually exist and you can easily see whose not pulling weight. Even at the smaller place, you'll get kiss ass chefs too. In the end, you're just going to have to deal because small or big, you will have those types (all day) but a smaller place can lessen the headache!
Nothing wrong with Female chef, Angela Hartnett, Claire Smith are possibly two of the best female chefs in the UK, Please allow me to rephrase, I respect any chef either her or him that get their head down and does their work and works as a team player helping out others whenever possible
With a lot of media attention recently brought against the restaurant industry and the staffing of women there does seem to be a disparity between women employed as cooks vs. chefs and the ratio of women pastry chefs to savoury chefs. Women make up 47% of all cooks in Quebec, but on the other hand only 23% of head chefs are women. This figure is fairly consistent throughout Canada and most of North America. On top of that, there is the North American perception that women tend to move into pastries if they are in the industry (think of all the women you assume working in a kitchen was the pastry chef, provided they weren't doing butchery or on the line at the time). Also in general women chefs are paid less than their male counterparts while the pay disparity is almost nonexistent for men and women cooks.
That's some food for thought.