| Body | Hiya. I used to work as a chef, but stopped during the first lock down. Since then I've barely been back, just the occasional agency shift etc. I was wondering what the wages are like nowadays for chefs as I'm looking to get back into it for a couple months before going travelling. As I'm no longer career motivated by hospitality, I want to get the biggest bucks and the most hours possible to pad my bank account before my departure. Soy questions are:
What job do you have (commis, sous, head chef etc) and what do you make per hour?
And what's the it like in general? I've heard there's a lot of staffing issues as a lot of Europeans aren't here anymore keeping us out the shit!
Thanks for reading! |
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