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Name: Lee Atkin­son Po­si­tion: Chef de cui­sine Ex­pe­ri­ence: Has worked for the Sof­i­tel group of ho­tels for seven years Skill tips: It’s a pretty tough, very chal­leng­ing ca­reer. There’s a lot of hype with Masterchef and a lot of peo­ple come into the in­dus­try with false hope that there’s the lime­light. It’s quite a dirty, tough job at times. A lot of them change jobs quite quickly when they re­alise it’s tough. A lot of them work 12 hours a day plus. And the course is one day a week for three years. There’s such a short­age of chefs work­ing in this in­dus­try. Gov­ern­ments are try­ing to push ap­pren­tices through be­cause there’s a skills short­age but they get out and are not trained enough. A good cook is some­one who can cook. A good chef is some­one who can man­age peo­ple, man­age a bud­get, food costs, and look af­ter their staff.

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