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i switched from working in a restaurant kitchen to working in a wies bakery

post #1 of 4
Thread Starter 

i get paid 3 dollars less then what i was getting paid in a kitchen...my question is: is it possible to get paid 11.50 per hour in a bakery and how?

post #2 of 4

First let me ask you this, do you think you are worth it?

 

Do you know about the different types of flour, and what they are used for?

 

Do you know how to make biga, levain, and sourdough starters?

 

Do you know what Autolyse is, and what makes it useful in baking?

 

Can you round boules, rolls, and shape loaves and pullmans?

 

 

this typically isn't something that a restaurant line cook may know. I am not trying to call you out, or be mean, but if you want more money, you had better know your stuff. 

post #3 of 4
Quote:
Originally Posted by Dueh View Post
 

First let me ask you this, do you think you are worth it?

 

Do you know about the different types of flour, and what they are used for?

 

Do you know how to make biga, levain, and sourdough starters?

 

Do you know what Autolyse is, and what makes it useful in baking?

 

Can you round boules, rolls, and shape loaves and pullmans?

 

 

this typically isn't something that a restaurant line cook may know. I am not trying to call you out, or be mean, but if you want more money, you had better know your stuff. 

Depending on what kind of bakery this is, even "they" don't know what most of these terms mean. Many bakeries these days utilize product that simply use water and yeast to add to the package mix.

post #4 of 4

Not to change the subject or go OT but why would you take a job making that much less then immediately look for a new job with a higher salary?

Unless I was asked to leave IMO it would make much more sense to do your job search from the higher paying situation.

But that's just me and I am not you ....

 

mimi

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