Job as a chef- whats it like (1 Viewer)

[IceBreaker]

im planning to most likely get an apprenticeship in commercial cookery after HSC this year.(if i dont get 70+uai) its basically 4 days working and 1 day at tafe a week.

i understand that chef is a physically demanding job with irregular hrs and giving up lots of your own free time.i did hospo at school and it was ok except for the cleaning up and i drop hospo(damm maybe shoudn't have). As for the job demand for hospitality in the future, i think there will be no problems as demand will rise and governments giving more apprenticeshoips and incentives due to Economic growth in australia.

*what are some of the things i need to know?/How hard is it?
*what are my rights?
*which tafe is good to do commercial cookery?
*any good advice to prepare myself

 

[corro]

why not go work part time as a kitchen hand, get experience in the kitchen see if its something you want to do for the rest of your life.

My uncle was a chef for about 10-15 years, he didnt mind the work so much the hours just got too much when he had a family. My cousin just finished his apprenticeships, complained the hours were shit, no freetime, hardwork, theres often a lot of arguments/fighting amongst staff working under pressure in trying conditions.

 

[IceBreaker]

thanks much appreciated

 

[chelzmalee]

I'll just add that I did 2 weeks of work exp. as a chef, the first lot I loved. Great environment, but fucked up hours. 10am-2pm, 6-10pm. My second lot sucked balls. Hot kitchen (40 degrees plus, in that stupid uniform), shit people, same shit over and over and over again.

I'd agree with corro and go part time first. It's a very repetitive sector, i.e cut the same veges everyday yeadda yadda. But you also get to be creative and stuff.

 

[go_swans]

I'll just add that I did 2 weeks of work exp. as a chef, the first lot I loved. Great environment, but fucked up hours. 10am-2pm, 6-10pm. My second lot sucked balls. Hot kitchen (40 degrees plus, in that stupid uniform), shit people, same shit over and over and over again.

I'd agree with corro and go part time first. It's a very repetitive sector, i.e cut the same veges everyday yeadda yadda. But you also get to be creative and stuff.

Yeah hours ARE fucked... If u dun liek being on ur feet all day, dont be a chef.. hmm what else.... its really good to have industry knowledge (eg yr 12 hospo) but not essential... The pay is mega shit (for apprentices) but if ur not worried bout that then i say go for it.

 

[Lyte]

I work as a kitchen hand at the moment and let me tell you I won't be working as one much longer. I recommend only going into that line of work if you're really passionate about it and love what you do.

 

[braindrainedAsh]

Since most people have pointed out the negetives, here are some of the positives.

-Once you are qualified and have some experience you can pick and choose where you want to work. Chefs are usually quite transient, and if one place pisses you off you can get a job somewhere else pretty easily.
-You could potentially use your skills to open your own business, or move in to the kitchen management side of things.
-Being a chef is a very versatile skill which is appreciated all over the world. Plus you can work as a chef in a variety of positions, from cooking food for college students, to top hotels, cruise ships, old people's homes.... there are a lot of opportunities.
-Once you get good the pay is decent

But yes, long crappy hours, sore feet, can be very repetitive esp when you are an apprentice.

But every job has it's pros and cons. I think you would have to have a passion for it though.

 

[Phanatical]

You can apply to compete, and eventually BE an Iron Chef. It's my #3 ambition.

 

[HotShot]

dude Iron Chef is like for asians only! they like cook stuff i wouldnt eat, instead try creating ur own cooking show!

 

[IceBreaker]

got some good response here, thanks.i know the hrs are pretty fucked and it can get stressing some time, thats why if i do i probably be working at a club not a hotel or a restaurant, My Restaurant Rules totally puts me off.

 

[IceBreaker]

I work as a kitchen hand at the moment and let me tell you I won't be working as one much longer. I recommend only going into that line of work if you're really passionate about it and love what you do.

i wouldn't im 100% passionate about food but mainly the satisfaction of a hard day of work, im not sure yet still confused. they pay is about $6.per/hr for 1st yr apprentice.

 

[Tulipa]

a friend does commercial cookery at tafe and is an apprentice chef and says that while the tafe course is pretty damn easy, its the work that kills you.

as it's been said, long odd hours with a lot of "interesting" people. you really need a drive to stay with it and like it. its a killer on the social life and the pay is immensely low. $6.60per/hr is the award but if you get salary its about $250.

if you're not passionate about it, then i'd really reconsider it. he loves to cook and wants to stay in the hospitality industry but says he'd want to do something else given the chance.

 

[Phanatical]

dude Iron Chef is like for asians only! they like cook stuff i wouldnt eat, instead try creating ur own cooking show!

If you can't eat what they cook on Iron Chef, then you need to learn!

http://www.foodnetwork.com/food/show_ia_the_series/

 

[braindrainedAsh]

My Restaurant Rules was fairly tame.... those huge kitchens in 5 star hotels and stuff would be the most stressful I reckon.