eustace
Newbie
Posts: 1
Registered: 23-8-2006
Location: Mount Gambier, SA, Australia
Member Is Offline
Mood: Fine (Though Year 12 is beginning to get a tad hard)
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Please Help Me Chefs With Some Interviews.
I have just begun my food & hospitality special study and I need help with some interviews. Please if you may fill some out chefs.
1. What training is given to apprentice chefs? Is it enough?
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2. What responsibilities/roles do chefs have in the restaurant?
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3. Have you ever experienced an incident where a staff member and a chef argued about authority within the restaurant?
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4. Will chefs always be an important element within the restaurant?
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5. Do you believe that chefs are valued enough this day an age? Why/Why not?
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6. Any other comments with chefs and their importance in the restaurant?
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Thank you for your time completing this interview, Thomas Eustace, Yr 12 Food & Hospitality.
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Rick
Administrator
Posts: 159
Registered: 22-4-2002
Location: Swindon England
Member Is Offline
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1. Apprentice chefs will complete 1 day per week attending / completing an
NVQ at a vocational college, they will also work 4 days in their work
place.
This should be enough for them to secure a better job at the end of
their apprenticeship
2. The role of the chef in the restaurant is normally to work on a carvery
servery or to speak / advise customers about specific requirements i.e
dietry requirements or function menus etc
3. No..... this normally takes place in the kitchen away form the customers
4. Yes, they should be available to discuss food and any specific
requirements if needed
5. Chefs are now more recognised and valued due to many high profile
chefs and also cookery programmes on regular T.V.....
6. If a chef actually takes time to speak with his customers then he can
find out what they actually think of his food / recipes .. it will also make
the customer feel valued as well as raise both the chef's and the
restaurants profile.
hope this info helps....... cheers ...... Rick 
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