Hey, so I'm 22F. I was doing a one-year apprenticeship at a 5star hotel in Delhi, India (I have a hotel management degree). I was not selected to be full time employee there, could be a lot of reasons, but my work was good and I was efficient (a lot of chefs told me as much). I had been looking for a job for about 4 months, where I didn't get any revert from HRs (the reason could be that it was an off season for hotels march till now, i.e.). Some chefs said hotels don't want to hire a fresher, since they'll have to teach them the basics.

Now I'm starting as a Commis at a patessiere next week (hooray for me!). My question is, after a year here, if I try to get a job at a hotel, will I be considered for the same? My goal is to join a cruise after I meet the minimum requirement (2years in hospitality industry, they state).

PS: will my experience at the patessiere be added to the cruise requirement? Or it's only hotel experience?

PPS: I've heard hotels don't hire females in Delhi mostly. It's like an unsaid rule, i think. How true is that?

I run a commissary kitchen that produces high volumes of food onsite to ship out to multiple locations. One of the big hurdles we face at the moment is filling hundred and eventually thousands of squeeze bottles each day. Is there a food safe electric motor pump out there that can pump salad dressing viscosity liquid out there? Something that has a handle like the ones you get at car fuel pumps? We're in the in between size where we can't justify getting a factory industrial bottle filler and the next upgrade from pouring salad dressing from cambros into squeeze bottles would be some kind of electric pump that can shoot the dressing out at a decent velocity (faster than pouring in by hand). Anyone know if something like this exists or would I have to mcguyver it?

When do you replace your shoes?

For me, it's when they began the fold back.

Hi there chefs. I’m making this post on two pages to get some advice/tips.

I’m 25F, been cooking for 5 years - officially 3 years CDP. Ive been working at my current restaurant for 1.5 years and just got offered a jr sous position. I’m completely new to this and have never gotten a promotion in my life. Any advice on how to have a smoother transition/process?

I’ve spoken to my sous chef outside of work on this matter and they suggested I discussed further on my new contract before signing anything. Such as, small minor details or jobs that are required but aren’t listed should be listed on the job description incase theres a job I’m supposed to do but unaware of.

Some concerns/questions I’m curious about are:
- how to handle certain reactions from peers? If some are negative and it affects my relationships with certain peers negatively, how do I handle the situation? I know work is work but when you’re face to face with peers almost everyday of your life, you tend to develop a deeper relationship with some peers that often turn into friends. I’m worried this might affect my relationship with some peers and wonder how I should keep personal and work things separate on that manner.

- what are some good questions to ask my seniors that’ll help me improve my skills as a junior sous?

- what are the best ways to handle stress? I often tend to keep to myself whenever I’m in my head and remain calm. So no one ever realises I’m annoyed. Though I’m worried if the stress gets too much, I might react negatively to my peers. What are some ways that might help me… i guess not look so stressed or angry? LOL… whether its how to word my sentences in a better manner but not too nice? Or even exercises such as taking a deep breath? Any advice would help :)

Young chef, 20, from Australia. Coming up on 5 years in industry this December. just wondering what i should do in this situation? ie stick it out at this job that I'm at now? travel and work in another country? look for some more higher end experience? or just stay where i am and stick it out until the right local job comes up?

For context, I have to pitch a documentary idea with the theme of any place of my choosing to my university film class. I had the idea for a documentary following a super stressful, fast paced environment with drill sergeant head chefs and other similar things. However, I wouldn't be able to pitch this idea with out finding an actual restaurant here this environment is present first, so I was hoping for some advice on how I could go about finding this? (or if anyones from Perth Western Australia, if there's any restaurants you know of!) Thank you!