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| *Ostroff, Fair and Company>>>Food Service |
Executive Chefs: I have a question.? |
My bf has been a chef for over 20 years and he's excellent with his culinary skills. However, his time in the restaurant (sports bar) is never consistent with normal hours and off days. I know that sometimes you need to stay over hours at times and run over for emergencies. I just believe you aren't being efficient if you go into work in the early morning to prep, then leave to go home, go buy more food, and return to work for dinner. He insists this is a chef's life. I disagree and believe it is his lack of responsibility to be efficient with the food inventory, his time and consistently have the kitchen staffed with reliable staff. How can someone with this much experience not ever get a day off, or a vacation? -and even if it is a day off, it's running by the restaurant to drop off something they ran out of or just merely being present? Is this really the life of an Executive Chef? The life of an executive chef begins and ends with food. But I do not believe him to be an executive chef if he is working in a sports bar. Although the hours are long, there shouldn't be any reason for him not to be home. He needs to get a better job though, because if he is truly an executive chef he wouldn't be working in a sports bar. I have been a top chef for 15 years and I know your right when you say he should get a better staff. The staff is everything. It seems that he is taking all of the lackluster food into his own hands when his staff should be doing most of the work under his supervision...I think he is not being totally honest with his time and not being honest when he said he was an executive chef. Because he doesn't seem to understand the life we lead. Unfortunately dear this is the life. While his lack of not ordering properly would allow him to take a full day off, things are not totally his fault. I am a Exe. Sous Chef and I automatically work 6 days 10 hrs a day minimum, sometimes 7 days... yes i said 7. Being a chef is not glamorous and thats y there is such a high divorce rate in the industry (56%) . It is also nerve racking to see that everything u have worked for can be totally demolished in one day off meaning that it comforts him going to check on things. It is so hard to find good people bcuz this industry does not pay good money, and the less $ we pay the less responsibilities that people want. And unfortunately how can anyone feel comfortable knowing they can easily be replace by a new culinary grad. for less money. Is he just the Exe. Chef or is he part owner? the benefits for a hotel are wonderful, yet you are still required to take your vacation in the slowest part of the season. I am in the biz |
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