Friday, November 07, 2003
i went for an interiew with conrad hotel yesterday morning. the hr manager first interviewed me followed by the pastrychef who's a belgium. the chef just started work on sept 22nd. it'llbe great for me to work alongside him. i enjoy working with different pple basically.
actually i dun mind the long hrs coz it's normal to work 10-12hrs in the bakery. however, the pay that conrad offered me was not to wat i'd expected. i think it's strange that the hr manager was the one who determined my position n not the chef. it's very unprofessional. moreover, thr hr manager argued that i'm on par with the SHATEC students but i feel tat it's a rip off from me coz SHATEC students dun learn as much as i did in LCB. afterall, conrad's an international hotel so their guests come from all over the world n it's an advantage for them to have me in the kitchen as i've learnt french pastries which u can't deny that all western pastries are basically french ones. however, cakes may be a different story.
i've submitted my resume to grand hyatt hotel as i feel that i need to check out other interntional hotels to see where i stand with my cert. seriously, i'm not looking down on SHATEC students but the belgium chef told me that most of his staff are new n some of them can't make the simplest thing called the genoise sponge which is the sponge cake. to think that the hr manager put me in that category, is not only an insult to me but also LCB as a professional culinary school.
my dad who's been working in the hotel industry all his life did check the position n pay which i'm supposed to get n it's really way way below that scale.
i hope grand hyatt will get back to me coz i need references.
actually i dun mind the long hrs coz it's normal to work 10-12hrs in the bakery. however, the pay that conrad offered me was not to wat i'd expected. i think it's strange that the hr manager was the one who determined my position n not the chef. it's very unprofessional. moreover, thr hr manager argued that i'm on par with the SHATEC students but i feel tat it's a rip off from me coz SHATEC students dun learn as much as i did in LCB. afterall, conrad's an international hotel so their guests come from all over the world n it's an advantage for them to have me in the kitchen as i've learnt french pastries which u can't deny that all western pastries are basically french ones. however, cakes may be a different story.
i've submitted my resume to grand hyatt hotel as i feel that i need to check out other interntional hotels to see where i stand with my cert. seriously, i'm not looking down on SHATEC students but the belgium chef told me that most of his staff are new n some of them can't make the simplest thing called the genoise sponge which is the sponge cake. to think that the hr manager put me in that category, is not only an insult to me but also LCB as a professional culinary school.
my dad who's been working in the hotel industry all his life did check the position n pay which i'm supposed to get n it's really way way below that scale.
i hope grand hyatt will get back to me coz i need references.
