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Resume ? would you do this or not ? please read need help

post #1 of 12
Thread Starter 

Hi am trying to reconstruct my Resume and i need some help.


I have worked in a kitchen on and off for years the best job I had been 1 year 7 months in a French Restaurant before it closed I left 

i found out they closed a year ago when i tried to contact them to ask for a reference 

would you put this on your résumé if their was no way for you to verified it if asked or when it comes time for the place on the application where it says can or may we contact this employer.

Would you check yes and just let them find out on their own they are closed or would you check no and then give areason due to them being closed ?

 

Also I worked last summer June 2nd to September end of September almost 4 months 

the Main reason i don't put this on my Resume is because it's so short just under 4 months and i think what employer wants to see instability such as only a 4 month job am i thinking of this wrong 

or should i still put it on even though it was only 3 months and 3 weeks ?.

The other thing about this job is i would not mark off the section that says you can call i would say no.  why is because this employee the Chef hired me knowing i was in school and knowing that i had told him before he offered me the job that 

I am paying 37k to go to school and i can't work swing shifts i can work 10 to 7 one day and 4 to 12 the next day. So he had fear warning that i could only change my school shift every 6 weeks so if he wanted me in the evening he had to commit to that and not schedule me for morning or afternoon.
and i had changed my schedule after a few weeks of having to miss classes and make up days.
I asked him if he wants me to be available during the days and early afternoons and i would switch classes to an evening class he told me yes so i did that. than he continued to put me on 2 evenings a week that we had talked about and he knew I could not do that.

 

I was on my way to work one day got into a bad accident had to go in the next day and say for medical reasons ineeded to take time off due to oxygen issues i was having that caused my accident he said i won't have a job when ireturn if i take more than a few days off.
I had contemplated giving my notice anyways due to the fact that he was not respecting my hours.
I left on bad words and had a layer contact the owner of the restaurant to explain what i felt and how i felt. they didn't care they would not offer me my job back and then a few weeks later i found out the chef was fired and a new one was in but the owner would still not offer me a job back.

I left on bad terms and words with the owner so i am afraid they would give me a bad review.

So my questions is 

if you where interviewing me and found out these where the reasons why i would not allow my permission to contact the previous employee would you understand or would you be more likely to pass me on ?

 

would you even put these on the résumé at all ?

 

please if some of you could help me out with the struggle i am having here and opinions 

thank you .

was offered a job a few weeks ago it was 12.00 per hour and the chef said i would be required 60 hours per weekMinume so i know that would be great pay with over time of at least 20 hours overtime each week 

the problem is i would have to leave school cause he said he would need me to be available all hours of day during the hours i could take classes from. I had already spent over like 29,000 in school and another 6 months before i go on internships 29k in student loans to date. and i said no i would not. the Chef said why i said because if it was just about the pay and finding a great job then i would take it in a heart beat he said your crazy for turning down what could be between 45 and 50k a year not even as a chef just a cook i said i can't i want to go to school and get my degree because I have a goal of teaching High-school Culinary in 5 or 6 years from now and for that i need to have my degree.

 

so do you think im crazy for turning day 12 and hour 40 hours a week and 24 and hour for the 20 hours in overtime each week ?

 

and would you if i interviewed understand the other stuff above about the 2 previous jobs or would you not care and just say he's unreliable ? 

post #2 of 12

Hi,  I can understand your predicament.  Restaurants close all the time so the fact that one you previously worked at is closed is not unusual. If you leave a job on bad terms no matter what they are, I would not include that..Skip it.  What kind of position are you looking for?  One where a busy kitchen has to work around your schedule?  I don't think that is likely to happen..Sorry!!  As for continuing your education...you obviously have a lot of time and money invested.  What are the chances of you actually being able to teach after you graduate?  You may have turned down a position that would have paid off your student loan allowed you to gain valuable experience and perhaps, I'm not sure what degree your trying to obtain, could have given you the opportunity to  challenge the final exam and receive your degree anyway.  A lot of times it is experience rather then education that lands you the position.  I'm from Canada and we may do things differently up here...lol

post #3 of 12
Thread Starter 

I have my Associates Degree in Business I was allowed to transfer my Associates and take my Bachelors in the current time its tricky cause my bachelors degree is online whyll my Culinary is hands on.

the thing is 

i want to teach High-school Culinary id like to be their in 5 years maybe college level in 10 years.


yes i turned down what was a great opportunity but because i am not willing to sacrafice i know when i come out of school i probably wont have a job that will pay of my student loans chances our ill be paying my loans for the next 20 years lol.

 i don't want to be rich i mean i love money and all but im not in this to be a famous rich chef 

famouse one day would always be awesome .
But i want to Eduucate the young and new upcommers that will be around in 5 10 and 20 years from now.

 

Ok cool i won't put the job that i only had for a few months that i left on bad terms on my Resume 

just that job i know many in school that would kill for it i was making 11.00 an hour when everyone els in that kitchen in my level was only makeing 10.00 and 10.50 

and hour what upset me is i showed i would walk through walls and i was not respected for the one thing that we had agreed on before i was offered the job 

I impressed the heck out of the owner and the Chef and his entire team during my Stage 

i did a working stage interview on a Friday night Prime time and in 6 hours i had helped put out over 120 meals i hit every station and they saw what i could do i even jumped on the wash station for 20 minutes because the dishwasher had to leave for his smoke break that i tfeel was messed up lol.

right after my stage they offered me the job 

and then to leave the way i had to 

post #4 of 12

I have heard the term "stage" used here quite frequently.  I'm not sure what that means..

post #5 of 12
Thread Starter 
Quote:
Originally Posted by LJCooks View Post
 

I have heard the term "stage" used here quite frequently.  I'm not sure what that means..

Stage is i think french terminalogy of working interview i am not sure where it came about to call it stage 

 

but its when you go and interview but working interview kind of like a Performance so perhaps that's why they call it Stage 

post #6 of 12

So they get you to go in and work a shift for nothing? WOW

post #7 of 12
I've gotten all my jobs as a stagierre(stage)
post #8 of 12
Thread Starter 
Quote:
Originally Posted by LJCooks View Post
 

So they get you to go in and work a shift for nothing? WOw

Working for free is not the same as a stage it's not nothing.
and sometime a stage only lasts 30 minutes sometimes it last a  several hours.

the 2 that i have had one in Ohio lasted 3 hours i was thanked with a Free meal anything on the menu that i wanted. 

and the next day a phone call from the Chef offering me a Job.that was the one where the place closed in ohio.

The last one i did my stage i got offered the job i was given a free meal. before i was offered the job and then i was offered the job as Prep cook making 11.00 an hour the other 3 preps where only making 10.00 an hour after 1 month i was moved up to Griller and was given a .50 an hour raise so i was making 11.50 an hour at a position on the line that others where only making 10.50 and 11.00 an hour 

 

so just because you give your time to demonstrate what you have to offer and what you can do and don't get paid for it in cash doesn't mean you don't get anything at all you get the experience and knowledge and the connections for the future.

I don't know how the Economy in Canada is where you are.

BUt down here in the USA for every 1 job available their are 20 people qualified for that job and 200 applying for it.

Just as if  an actor goes on audition for their roll in a play or move.


cook  down here has to go and try out for the position available.

post #9 of 12

A stage is quite common. I think traditionally it means working for a certain amount of time in a kitchen for little to no pay for a learning experience. Like, if a young cook traveled through Europe, working at Michelin star places for a couple weeks at a time, for like a few months, that would be staging. 

 

Or if you go work at the French Laundry or Daniel or something for like 2 weeks, or a month, to learn. For a lot of the really high end places I think there is even a waiting list to be able to do this lol.

 

Often, you'll hear the term applied to someone coming in for a day for a job interview. This, IMO, isn't technically a stage but more of a "tryout" or something like that. A stage isn't necessarily for a job, more like a learning experience. 

 

However, the terms are kind of used as the same word now. 

post #10 of 12
Thread Starter 
Quote:
Originally Posted by Someday View Post
 

A stage is quite common. I think traditionally it means working for a certain amount of time in a kitchen for little to no pay for a learning experience. Like, if a young cook traveled through Europe, working at Michelin star places for a couple weeks at a time, for like a few months, that would be staging. 

 

Or if you go work at the French Laundry or Daniel or something for like 2 weeks, or a month, to learn. For a lot of the really high end places I think there is even a waiting list to be able to do this lol.

 

Often, you'll hear the term applied to someone coming in for a day for a job interview. This, IMO, isn't technically a stage but more of a "tryout" or something like that. A stage isn't necessarily for a job, more like a learning experience. 

 

However, the terms are kind of used as the same word now. 

Isn't what your thinking of a Apprenticeship ? I know some who do this you go in to learn under a famous or a well Known Chef .
I know some who have even paid to go and learn as an Apprentice in some Michelin 5 stars 

 

i would never do that i know my time is way more valuable but yes 

the pay that some people get at places such as the French Laundry is chump change 
I heard of someone through a chef in school who worked at Tomas Keller 

He went in every single day slept in the parking lot of his car could not afford to pay rent let alone eat didn't get free meals just worked for jump change enough for him to save up so that when he was done with his Externship he could have the money to go home if he was not offered a job to stay. 

I think i heard he was paid like 8 dollars an hour worked like 55 or 60 hour weeks for 3 months 

and he made like 500 dollars a week 2000 a month before taxes in an area that cost 3000 a month to live.
I admit if i had the chance to do that i would go only because of the name and where it would be.

but i wouldn't go and work for free for a week a month a few months no not going to happen i won't do it because i won't be homeless 

 

their is a girl in my school who is acutely paying like 5000 to go to Europe for her internship the 5000 dollars covers 4 months of housing and food and utility 
but she has to work her ass of for it had to get a grant to pay for it and she isn't taking any money home after it 

post #11 of 12

An apprenticeship is similar, but usually with more time commitment. You wouldn't be an apprentice for 2 weeks, you would just be staging.  Often apprentices are paid something too, sometimes just minimum wage, even sometimes just room and board. And an internship/externship is still not quite the same. Usually an apprentice is doing that instead of going to school. In France they used to start an apprenticeship at like 12-14 years of age, and just work until they were exec. chefs, going through several kitchens. 

 

An intern/externship is usually associated with a school and can vary greatly in length and pay. 

 

But, there are exceptions to these things. And a lot of the words are becoming used in different ways too. 


Also, there is no such thing as a Michelin 5 star, just FYI. 

post #12 of 12
Thread Starter 
Quote:
Originally Posted by Someday View Post
 

 


Also, there is no such thing as a Michelin 5 star, just FYI. 

mix of typo plus brain fart on my half lol.

Sometimes i type one thing when im thinking of something 

i mean 3 start Michelin but i might have been thinking 5 Diamond AAA it was a brain fart lol .

 

That brings me to thinking about my old freind Frank 

i miss him wonder if he is on here 

anyone here know 
Frank Belosic ? 

i haven't talked to him in years hes the Executive chef at one of the few AAA 5 diamond in the country 

ok sorry for getting off topic for a moment there 

 

 

 

all i know is that if i am asked to stage i take it as an honor to show what i have because that means i was given a chance out of 200 applicants to try out 

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