Cook (Female, Age 32) in Michigan city, IN

This is a REAL-LIFE job profile written by a Female aged 32 who works as a Cook in Michigan city, IN. 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

Current Job

Basic data on your current job

Job TitleCook
Salary$8,000
Other Compensation None Set
Hours/Week
Company Size(not answered)
LocationMichigan city, IN
Years Experience2 years

Career Ratings

Opinions on your CAREER overall (i.e. not just your current job)

Years in Career0
Education(not answered)
Income Rating0 / 10
Interest Rating0 / 10
Work-Life Rating0 / 10
Fulfilment Rating0 / 10

Table of Contents

Current job Q&A

Describe the type of organization you work for.
I work for a buffet restaurant. My job is to make omelets on the weekends and produce baked goods on Friday’s.

Describe your job role and responsibilities.
I make omelets and other breakfast foods, I bake cookies and cakes, maintain the desert bar, and a prep cook.

Please list an additional benefits (beyond compensation) that you receive.
Na

Do you feel you are under/over or well/fairly compensated at your current position?
Under compensated

Does your job entail you working with others on a daily basis? Is this something you like/dislike about your job? Please explain.

Do you work collaboratively with supervisors/managers?
No

Do you work collaboratively with your co-workers?
No

Describe your work location (e.g., office, home, theatre, in the field) and what you like/dislike about working in it.

Please rate each of the following aspects of your current job on a scale of 1-10 (10 being the highest/best):
Income:
Benefits:
Hours:
Co-Workers:
Supervisors:
Job Title:
Level of Responsibility:
The Actual Work:

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
9am to 10am9:30 am open bakery. Decorate all products,put together ice cream machine, and take the temperature of all food on all food bars.
10am to 11amRestaurant opens at 10:45. I replace any food they take and receive a list of goods to make.

Check bakery food bar. Replenish what ever has been taken.

11am to 12pmBake 6 carrot cakes, 4 chocolate cakes, and 4 yellow cakes.

Keep an eye on that bakery bar.

12pm to 1pmBake 3 pans of brownies, 4 trays of chocolate chip cookies, 3 trays of sugar cookies, and 2 trays of sugar free chocolate chip cookies.

Make 4 Krispy cereal treats, 6 sugar free jello, 10 red jello.

Check bakery bar.

1pm to 2pmMake 6 cheese cakes, 1 bus tub of whip topping,1 bus tub sugar free topping, and sugar free chocolate mousse.look at bakery bay.
2pm to 3pmReplace any partial product on bakery bar. Put portions of partial product on plates on bar.

Clean bakery for next shift.

Take break from 3:30 till 4:00

3pm to 4pmStart breakfast prep.

Portion out bacon.

Cut smoked sausage.

4pm to 5pmCut mushrooms, onions, and green peppers for omelets.

Gather ham, sausage crumbles, and bacon bits for omelets.

5pm to 6pmMake French toast mix, pancake mix, and garlic toast.
6pm to 7pmShred potatoes for hash browns.

Clean up mess.

Clock out and go home.

7pm to 8pm
8pm to 9pm
9pm to 10pm
10pm to 11pm
11pm to 12am

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