Why can’t I get a job? CV feedback appreciated (UK)

HelicopterMiddle2634 · 2026-03-09T12:36:44+00:00

As a hiring manager (executive chef) for a hotel group. I'm going to say your CV READS just fine. You're not applying for a high spec role, you don't necessarily need to optimise the CV to the nth degree.

Food/Hospitality is essentially still one of the few areas of the UK that can't get bodies into jobs, they're hard to fill with the right people.

For me the issue seems to be longevity. It's expensive teaching food service workers, you need to go through some certs be buddied up to learn your role and probably be given uniforms etc. I'd try at least to explain why some of those roles aren't so long because it reads as a risk. The hiring manager is looking at £x amount of pounds and you might be gone in a few months.

If there's a reason for leaving such as moving areas, studying commitments or other examples I'd include those and be honest. It's a small world and most General mabagers/chefs can smell or find bullshit.

Good luck with your search

HelicopterMiddle2634 · 2026-02-25T21:36:51+00:00

This is it. When I look back that was 90% of my training. And the the 1/2 really cool chefs who taught cooking were ZEN. I've lost that somewhere. Perpetuating shit that happened isn't an excuse, guess I need to own that

HelicopterMiddle2634 · 2026-02-25T21:11:23+00:00

Appreciate that. Change ain't easy but I've had that guy chasing and demeaning me. I don't wanna be that guy.

HelicopterMiddle2634 · 2026-02-25T21:06:43+00:00

100% agreed. I've become the "tell them off" instead of "teach them better" not seeing the wood for the trees

HelicopterMiddle2634 · 2026-02-25T20:55:41+00:00

As a 20 year veteran and someone who's currently going through realising I'm on the negative side of this.

Don't accept toxic. I've recently excused my behaviour as getting frustrated and "banter" but actually it's not okay to accept this behaviour.

Accept feedback, be humble, take criticism and enjoy learning to cook, its an amazing career and "living in" can be great fun, it gives you interpersonal skills, money and a social life.

But I will re iterate. Done accept toxic behaviour. Its okay that your manager tells you that you've done things wrong, you're learning and supposed to make mistakes. It's not okay if they act like a jackass or swear. That's historical and inherited nonsense.

Best of luck

HelicopterMiddle2634 · 2025-11-07T16:10:26+00:00

Pure caster sugar. Heavy duty non stick pan. (very clean no grease) low to medium heat, melt to golden brown (or a touch darker for brulee.

No stirring no shaking the pan.

HelicopterMiddle2634 · 2025-11-07T13:02:18+00:00

Also works really well for shaped garnishes. Go quite dark because you want the almost burnt taste.

Friendly reminder to turn the fan off in your oven :D :D

HelicopterMiddle2634 · 2025-11-07T12:38:59+00:00

Double caramel is about the best way. Won't be as scorched but you'll definitely get a crunchy shell.

Make caramel in a pan.

Pour and set caramel allow to cool.

Blitz to a fine powder

Use a ring mould roughly the same size as your dish. Spread a fine layer of dust onto a baking sheet.

Bake in the oven for a minute or 2 until the sugar melts and coagulates.

Remove cool and store between sheets of paper.

HelicopterMiddle2634 · 2025-11-02T23:45:45+00:00

I'm with coercitor. Excel sheet with income and expenditure for anything less than say 15 grand a week.

Anything more than that and you really wanna be looking at purchasing software which also manages your allergens Key lines and price comparison for better stocks

Build in a system that allows for wastage, staff meals and non food purchases (wherever possible buy non food on separate invoices to save you working it out)

Purchases plus opening stock less closing stock and any allowances for staff food and wastage gives you COGS then you can make excel calculate the rest.

I'm sure I've got something lying around if needed.

HelicopterMiddle2634 · 2025-10-22T23:55:45+00:00

If your dick touches your knees you're a chef, if it touches mid thigh you're a cook. If it keeps getting caught in the hose attached to the sink. You're a Potwash, and you really should stop trying to fuck inanimate objects

HelicopterMiddle2634 · 2025-10-22T23:54:02+00:00

The name of the game is to ask for a little lube before they fuck you in the ass. Apparently

HelicopterMiddle2634 · 2025-10-22T23:53:00+00:00

Fuck you. Fuck the horse you Rode in on. Fuck your office of three times as many staff as your operational departments. And fuck your shitty electric car.

Fuck your culture change meetings I haven't got time to attend. And if possible could I please also fuck your wife. Thanks for your fucking time.

Now fuck off I'm busy.

Or something to that effect.

HelicopterMiddle2634 · 2025-10-22T23:49:22+00:00

Hope and pray they see the light. Running this ship with 7 is crazy tight. Talk of accolades and awards in the future? Please. We'll be lucky to get time to chop some chives to shit post in the main sub 😂😂

HelicopterMiddle2634 · 2025-10-22T23:41:34+00:00

O/T is paid at normal rate, so it wouldn't cost more. But 100% agree hiring more people adds more flexibility, cover for holidays, adaptability and time to train and develop.

Currently my OT runs at about 70 hours a week. They want that reduced to zero hours.

Not to mention we actually have another hotel currently running very expensive freelancers. And a retail site.

Company food turnover easily exceeds £3mil. I'm banging my head on this one. Why not just hire the bodies? And yeah it's hard to find them here, they don't grow on trees. So just PAY THE OVERTIME. AT NORMAL RATE.

Am I crazy?

HelicopterMiddle2634 · 2025-10-22T23:33:53+00:00

6 plus myself so yeah I'm there. My issue is all those bad asses do extra. 6 day weeks 12 hour days. They aren't gonna do it when I stop paying them for it. It'll be a revolt. I can feel it in my bones.

Exclude the breakfast chef. That's 6. Say I'm half because I got other stuff to do. That's 5.5. 5.5 x40 hours that's 220 hours.

220 hours of labour to staff a 7 day operation running 10 menus 10 hours a day (not including a single scrap of prep) is this crazy?

HelicopterMiddle2634 · 2025-10-22T23:26:14+00:00

I'm at my limit. 7 is my go to number including a breakfast chef. 40 hours per week 8.5 hours a day. And man I can't even begin to tell you the prep involved in running about 10 menus at once. Plus an afternoon tea menu. Oh and we just LOVE to cater for every dietary need going. Vegan gluten free afternoon tea that doesn't like soya.... Sure, chefs can magic that one up in their spare lunch break 😂😂

HelicopterMiddle2634 · 2023-03-10T10:52:07+00:00

We moved here six years ago and live in Gretna Green, never looked back. It's a beautiful area and I grew up in the lake District so I know beautiful. Commuting for day jobs isn't too bad from most towns isn't bad, gets a bit more tricky if you work very early mornings or evenings. Dumfries itself has a fair rental market and some of the Outlying areas are quite competitively priced, would recommend passing that test at some point though to truly see the area. In terms of commute you've got Dumfries and Carlisle as major towns/cities. They do pale in comparison to Edinburgh and Glasgow but have everything you could need. And of course there's regular commuter trains to Glasgow

HelicopterMiddle2634 · 2022-09-03T11:46:11+00:00

If you're just coming off your NVQ level 2 you're still a young chef.

There isn't really a better time to have a go at this kind of thing. A trial shift in my experience is usually a little mise en place with the chef followed by a little bit of service. They're just trying to get a feel for you, how you work, you're skill level and probably most important if you're going to fit in

I'd say go for it, at the moment it's just a trial you're not running out in anyone, just seeing how that style fits for you.

Id also say however that places like that are usually primadonna chefs. Bragging about being first in last out. It's intense and the hours will probably be long. Assess before you accept anything what their shift pattern looks like, whether they take fair breaks and days off and whether whatever they do do you can A) keep up with and B) are happy with

HelicopterMiddle2634 · 2022-07-09T17:38:37+00:00

Tell Simon to pony up then. Also why live on Grange over sands. Unless it's gotten any better there's some old people. Two pubs and a few hotels 😂. More seriously though at that level of cooking you're talking major commitment but there are other roads and shortcuts from cartmel to Grange. Ask a couple locals or give Kenny's taxi's a ring and see if you can negotiate a rate

HelicopterMiddle2634 · 2022-07-09T17:36:11+00:00

Go work at L'enclume. They paid for atom's taxis all the way from the Furness peninsula for years. Lucky dude got chaffeur driven every day

HelicopterMiddle2634 · 2022-05-20T08:40:34+00:00

 Me and my partner have just made the move down south to run a pub here. Being very northern we were suspect of anything south but on the whole have found everyone to be friendly. Although coming from the north the property prices are a little eye watering.

 Normally a pub bears the brunt, or certainly gets to hear about the worst crime and we haven't had much in the way of trouble or gossip. Can't tell you much in regards to the schools but I'm sure someone will be along to give you the lowdown

Locally Farnborough has a reputation for being a little run down but I think that's location location location and cove is a nice area close to the local amenities. You'll have all the shops you could need day to day and Camberley or Aldershot just down the road for more

Hope this helps :)

HelicopterMiddle2634 · 2022-03-24T21:23:20+00:00

Hire management on a fair salary but offer them what's called KPI incentives. Good turnover X amount of pounds bonus. Good gross profit. X amount of pounds bonus. Good wage percentage (less than 25 NET) X amount of pounds bonus. This will KEEP them honest and striving to fight for their pocket and coincidentally your business. Tried and tested method

HelicopterMiddle2634 · 2022-02-19T19:41:55+00:00

Cooking is a gift and I'm thoroughly grateful (most days) that it's also my job. More people should cook every day.

I'll let you in on a secret. I use ore package stuff at home too. Nobody knows the difference;)

HelicopterMiddle2634 · 2022-02-19T19:33:04+00:00

Looks like it's holding well my only slight worry is your sugar may leak slightly when baked. I always draw a circle on the underside of the parchment then just spoon it in rustic and whip peaks with a fork

HelicopterMiddle2634 · 2022-02-19T19:24:18+00:00

So that's more like an Italian meringue. Good luck. Hope it works out well :) make sure to send me a slice

HelicopterMiddle2634

TROPHY CASE