At what point as a Chef do you decide to move on from a restaurant?
What pushes you to cut ties and remove the stresses of management, food quality, hours, days off etc.?
I'm trying to obtain papers after years abroad and took a simple job to fast track, my mistake. I'm currently being required to mentor and supervise apprentices, compile order lists, manage breaks and redesign plate settings out of functionality and appearance because my Head Chef employer is never around and when he is ducks out after lunch time and doesn't want a sous chef? So in theory, this is the best experience I will ever receive in the workplace but at the same time, my employer is laughing all the way to the bank when all he's doing for minimal hours every morning is rewriting the roster 3 times and ordering pre-prepared order lists while not instilling any knowledge or values into his staff.
I apologise for the inevitable rant you beautiful people but at what point do you throw in the metaphorical towel? There's no move for me to step up as I'm still not at a level warranting such a position and I know that, I came here to learn and get qualified so I can get my foot in the door at better establishments to continue learning.
TLDR; I'm learning but not learning and want to quit but need my papers but contemplating travelling overseas more and learning through experience rather then institution.