Pastry And Prep Chef (Female, Age 35) in Philadelphia, PA
This is a REAL-LIFE job profile written by a Female aged 35 who works as a Pastry And Prep Chef in Philadelphia, PA. This professional kindly spent a bit of their time to complete our job profile survey so that prospective job seekers like you could read their insights. Please excuse any punctuation or grammatical errors in this profile.
At a Glance
Basic data on your current job
|Job Title||Pastry And Prep Chef|
|Other Compensation||None Set|
|Company Size||(not answered)|
|Years Experience||5 years|
Opinions on your CAREER overall (i.e. not just your current job)
|Years in Career||0|
|Income Rating||0 / 10|
|Interest Rating||0 / 10|
|Work-Life Rating||0 / 10|
|Fulfilment Rating||0 / 10|
Table of Contents
Current job Q&A
Describe the type of organization you work for.
A single bar/ full service restaurant. Lunch and Dinner. Not a chain. Emphasis on fresh prepared dinners and fun foods like wings and sliders.
Describe your job role and responsibilities.
In the a.m. I prep the salads, burger fixin’s, ect. for the chef’s in the p.m. In the afternoon, I bake and prepare that evenings desserts.
Please list an additional benefits (beyond compensation) that you receive.
Do you feel you are under/over or well/fairly compensated at your current position?
Does your job entail you working with others on a daily basis? Is this something you like/dislike about your job? Please explain.
In the kitchen, I workalone. I like that very much.
Do you work collaboratively with supervisors/managers?
Do you work collaboratively with your co-workers?
Describe your work location (e.g., office, home, theatre, in the field) and what you like/dislike about working in it.
It is a restaurant in it’s own little courtyard in the heart of a nice neighborhood.
Please rate each of the following aspects of your current job on a scale of 1-10 (10 being the highest/best):
Job Title: 8
Level of Responsibility: 6
The Actual Work: 1
A day in the life of…
Please describe a typical workday for you in your current job:
|5am to 6am|
|6am to 7am|
|7am to 8am|
|8am to 9am||Open up the restaurant. Check all stations to see what needs to be restocked. Check walk in to see how much product there is to work with|
|9am to 10am||Begin prepping for the evening chefs. I cut up tomatoes, cook mushrooms,bacon, roast peppers, cut up lettuce, carrots, pickles, onions.|
|10am to 11am||Put together sandwiches for the evening|
|11am to 12pm||clean up my station.|
|12pm to 1pm||eat lunch|
|1pm to 2pm||Decide what kind of dessert to make.|
prepare and bake cakes
|2pm to 3pm||cool cakes to unmold|
|3pm to 4pm||frost and finish cakes for service|
|4pm to 5pm||go home|
|5pm to 6pm|
|6pm to 7pm|
|7pm to 8pm|
|8pm to 9pm|
|9pm to 10pm|
|10pm to 11pm|
|11pm to 12am|
How you got your job
How did you get your current job?
Sought it out on my own
What was the application process?
I just made a dessert for the owner to sample
Did you have to interview for your current job? If yes, what did the interview process entail?
If you can remember, what questions were you asked during the interview?
Do you feel your employer properly prepared you for your job? Explain.
I knew what to expect.
Was there training for your current position? If yes, what did it entail?
I had entry level postions at a bakery, hotel kitchen and restaurant before my current position.
Do you feel your educational background prepared you for your job? Explain.
Yes. I had some technical skills that was necessary to jump right in and get to work.
If applicable, do you feel your internship experience helped you prepare for your job?
If someone wanted to go about getting a job similar to yours, what would you recommend for him or her to do?
Take some classes, intern at a restaurant, be prepared to be low man on the totem pole.
What skills do you think a person should have if they want to pursue a position like yours?
Must have technical skills, learn to take direction, be clean and sanitary and not get stressed.
Do you feel that you need a certain level of education or training to be successful in your job?
What advice would you give to someone who was about to start work in your position/ line of work?
Don’t be a hotshot. Learn to take direction. Be aware it’s high stress.
Long-term career plans
Is your current employment part of your overall career plan? Why or why not?
Yes. It’s what i was born to do
What are your current career goals?
I am very satisfied with where I am at right now. I have just the right amount of responsibility.
Is there anything else you would like to share about your career?
I just love what I do
Prior work history
Please list your most recent jobs prior to this current job:
|Prior Job 1||entry level||1 year||10.00 hr||measured ingrediants, chopped nuts and chocolate.Wrapped finished products.|
|Prior Job 2||entry level 1||2 years||10.00hr||made muffins, ice cream, danish, cheesecakes, plated desserts|
Please list your educational background:
High School GPA:
|Tyler School of art||ceramics|
|Graduate or Professional|
(Masters or Doctorate)
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