Working In A Hotel, Restaurant, Agency As A Chef

Working In A Hotel, Restaurant, Agency As A Chef

Working In A Hotel, Restaurant, Agency As A Chef

Becoming a chef is a great choice of career. However, you must be willing to start on a basic salary, even after finishing a college course. Entry-level jobs will provide you with the basics to build a long and successful career as a chef. Working in a hotel, restaurant, agency as a chef is a choice you need to make as a Chef.You also need to be willing to work evenings, weekends, bank holidays and even Christmas in a lot of places. You will be learning cooking techniques and skills that will help through a chef career and in home cooking.

Working In A Hotel As A Chef

Overview Of Working In A Hotel As A Chef

Hotels have a range of catering options. Generally, you will have a breakfast menu, restaurant menu, a bar menu there will also be function menus.

Hotels may also have smaller function rooms for buffet lunches, and large function rooms for weddings and Christmas dinners. Mainly hotels will have a lunch service and a dinner service, with the bar/room service menu open all day.

Pros Of Working In A Hotel As A Chef

One of the pros of many hotels is that they will have a staff house. This is a house that will be for staff at a reduced rent rate. And is a great way of meeting new friends in new areas. Living in a staff house means you can work in certain areas without the hassle of finding a place to live.

In hotels you will be learning broader styles of catering, from breakfast menus all the way through to Sunday lunch menus. You will also be able to get staff rates on using the gym, dining in hotel restaurants and even staying at sister hotels.

Hotels are very business minded, and you will have the means to learn about GPS, menu costs and how to achieve your target budget. Also being a great place for ongoing training.

Cons Of Working In A Hotel As A Chef

There are a lot more politics in hotels and there is also a lot more paperwork based on health and safety laws. You will be working mostly split shifts with possible early starts if working the breakfast shift – 6 am the start.

  • You are salaried, and therefore may be expected to work extra hours unpaid

Working In A Hotel, Restaurant, Agency As A Chef

 Working In A Restaurant As A Chef

Overview Of Working In A Restaurant As A Chef

Restaurants can vary in style and quality, serving many different types of food. There are a lot more straight shifts in restaurants, as they can be open the whole day. Due to this, the day can be broken up into 2 shifts. Whilst working in high-end restaurants,  shifts can cover a whole day, with only a short lunch break.

Working In A Hotel, Restaurant, Agency As A Chef is a choice many chefs will need to make at points in their career

Pros Of Working In A Restaurant As A Chef

There are many different styles of restaurants and they will have good quality working conditions, it’s possible to work in any type of restaurant: Brasserie, British, vegetarian, European etc…

The best buzz is in restaurants. They are busier and more intense and the menus are more focused; usually, you don’t need to worry about conferences and functions, breakfast or room service menus.

Cons Of Working In A Restaurant As A Chef

There can be a high turnover of staff in some restaurants and there will be limited extra benefits if any.

Working In An Event Catering Company As A Chef

Overview Of Working In An Event Catering Company As A Chef

Event catering is the broad term for catering at events, which will include canapé receptions, private dinners and wedding dinners. There will be the main base location where the food is prepared before it is sent out to specific venues to be served.

Pros Of Working In An Event Catering Company As A Chef

Within event catering there will be more sociable hours – typically 7-3 with a couple of evenings at busy times and mostly weekends off. You may also have Christmas off at a lot of event caterers.

The working place is less stressful as there is less pressure on services, this makes for a more relaxed working environment, with all extra hours being worked paid for.

Cons Of Working In An Event Catering Company As A Chef

There is more emphasis on the prep and therefore you do not get the buzz of a restaurant service. You could be working in very small areas, on jobs with limited equipment, thus you will have to work with only what is available.

It is harder to find full-time jobs, as there is a low staff turnover due to the good hours etc… Mostly event caterers are based in cities and you will have to have good experience under your belt to gain a job.

Working In Gastro Pubs As A Chef

Working In A Hotel, Restaurant, Agency As A Chef

Overview Of Working In Gastro Pubs As A Chef

Pubs located in good areas, using good quality ingredients at affordable prices. These are not your average boozer and will have high food standards and high health and hygiene levels.

Pros Of Working In Gastro Pubs As A Chef

There are a lot fewer politics within gastro pubs and it is possible to gain a promotion quickly.

Cons Of Working In Gastro Pubs As A Chef

You could be working in compact kitchens with very little room, which can be irritating with chefs moving around in limited space on a busy service. Can also involve working a lot of extra hours when a chef leaves, due to having a small team.

 Working For National Agency Companies As A Chef

Working In A Hotel, Restaurant, Agency As A Chef

Overview Of Working As An Agency / Relief Chef

These are quality agencies with rosette standard chefs who work all over the country, in every kind of place.

Pros Of Working As An Agency / Relief Chef

Chefs will be travelling and working all over the UK and will have every working hour paid for and at a higher rate than the full-time staff and many chefs work freelance as their own company.

All travel and living costs will be paid for and you will be able to work when you want to.

Long – term jobs are common, you could be working from one week or in a place for an on-going period. This type of work is a great way for saving money.

Cons Of Working As An Agency / Relief Chef

This is a more seasonal job so work can be slow at the start of the year. Generally, you will not receive any holiday pay or be entitled to sick pay, and it can also be a challenge being away from your friends and family.

 

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