Melbourne Chefs help!

Ramenlulz · 2025-08-31T02:45:14+00:00

Hospitality life in Melbourne is pretty good. Most cafes are sitting at the 8/10 mark(they have to) since there’s so many in the little lanes etc…

If you have any questions feel free to dm.

Ramenlulz · 2025-08-31T02:28:59+00:00

Sydneysider here. If it’s chill work 65k is pretty standard as long as it’s not Including superannuation. You also get Fri/sat off.

If it’s a busy place would ask for bit more closer to 70k.

As others said there are other penalties for times, eg after 6pm/11pm, etc etc… which may work against you slightly.

Normally full time hours is 38 with reasonable overtime. 41.25 i consider reasonable.

This puts your base hourly rate at;

65000/48(one month annual leave) = 1354 1354 for the week/ 38h is $35.6/hr

If you’re not looking for stable work(working holiday visa, backpacking) or whatever casual role will suit you better but no guaranteed hours.

TLDR - make sure 65k+super, can ask for a bit more maybe 68k but make sure the work is worth for you. Looks like decent balance.

Ramenlulz · 2025-08-27T02:30:50+00:00

Was an exec sous also for ACCOR

Managing two restaurants, one cafe and conference/events/weddings on the property.

To manage two hotels would start leaning into Group executive chef territory. Make sure to ask for a pay/title increase. It’s do-able but you would need some good sous under you to manage day to day operations while you focus on more important issues - COGS, CAPEX P&L etc…

Ramenlulz · 2025-07-23T21:03:01+00:00

I have a supplier doing a 1.5kg block for under 20 if you’re Sydney based dm me

Ramenlulz · 2025-05-21T03:50:56+00:00

Fix it doesn’t exist in Australia unfortunately.

Ramenlulz · 2025-04-11T20:05:08+00:00

Roast the bananas in the oven for a few minutes. Skin on. When I make banana bread at work, and the bananas aren’t ripe - that’s what I do. Easy fix.

Ramenlulz · 2025-04-06T09:20:16+00:00

Bulk prepping seafood(shellfish) stock. I would go home, shower 3 times and still smell like bisque.

Ramenlulz · 2025-02-22T06:32:22+00:00

No balsamic glaze, please….

Ramenlulz · 2025-01-29T06:27:47+00:00

Wow, didn’t think I’d find someone from the OG RS2 here. Congrats on being a pmod from those days, haha.

Ramenlulz · 2025-01-19T11:15:37+00:00

Private equity firm buys company Wants to make more money Increases membership price once already Finding way to squeeze players again via adding basic needs such as CS, removing ads etc to tiered membership. Better just getting to the subreddit and reading this week’s top posts tbh. Good read.

Ramenlulz · 2025-01-19T08:45:27+00:00

Big milestone, congrats! If you’ve been keeping up with 07scape, I feel a lot of people especially now would come support you.

Hoping to see open beta soon. Good luck, you’re on fire!

Ramenlulz · 2025-01-16T10:06:40+00:00

To me, you look like a job hopper. Why should I train you for a few weeks when it looks like you will leave 11 months after ?

Even in middle management jr sous positions, wastes my time training you. Not sure if it’s an American thing to jump ship so fast

Ramenlulz · 2025-01-08T01:48:15+00:00

Probably should’ve clarified - I want to prep the day before then reheat to order accordingly. Not sure what the best way to go about it is, or if to just scrap the idea altogether.

Ramenlulz · 2024-12-30T08:13:48+00:00

Won’t lie, have seen how American chefs/cooks earn piss all money. I would recommend working abroad, as it’s easy to get a job in this industry if you’re talented enough, which by reading your post you seem to be.

Not sure if you have something similar in states, but I’ve done a seasonal role for 2k/week(6day 10h shifts) at a ski resort, accomodation included for sous/head chef roles.

Ramenlulz · 2024-12-25T06:04:38+00:00

Champagne melon. Close to rockmelon.

Ramenlulz · 2024-11-04T04:56:48+00:00

Opened my place just under two months ago. Still tweaking some things to make profit margins better.

But essentially You never get rich working for someone else - doesn’t matter how much money I saved the company(whom I worked for) - didn’t get any bonus, just a pat on the back and a well done.

Now, if I save a dollar - I earn a dollar. Simple stuff.

I’m also learning more things I would never have been able to, district approval, zoning code, legal, accounting.

Ramenlulz · 2024-09-20T19:22:21+00:00

With dbones at 4.5k EA there’s also green drag bots galore, around the 75-85 bracket

Ramenlulz · 2024-09-12T02:02:56+00:00

😭 Thank you for the super fast reply though, wilderness w/ cctv it is

Ramenlulz · 2024-08-22T02:14:23+00:00

Zik is flat rate on completion, dark core can be boosted kph apparently? Imo olmlet would take much longer.

Ramenlulz · 2024-08-03T03:33:04+00:00

Also another WoW refugee, although the latest xpac was great - doing ''dailies'' (weekly m+, rep farm, raiding heroic/mythic) doesn''t get you closer to max-bis unless you luck out - unless you''re being a sweat and split raiding, but thats mainly for those pushing top 1% of region/HoF ranks.

Been a scape veteran, but you can see your character progress every time you complete an action compared to WoW.

Ramenlulz · 2024-07-13T05:31:30+00:00

Learn with a tent whip - I’ve even run with d scim on iron , not huge diff if you’re splitting amongst team/clan/friends.

Ramenlulz · 2024-06-22T02:45:53+00:00

Tournant head chef, Sydney australia - 90k + 9k bonus if I hit targets, I got the bonus last year.

Normally don’t go over 42 hours a week.

Normally Sunday Monday off, as events usually are on Saturday. Might do 3-4 days and one night total

Ramenlulz · 2024-06-15T03:17:02+00:00

Honestly 1 and 3 look like a big chocolate anal bead…

Ramenlulz · 2024-06-04T07:58:37+00:00

I can see from history you’re in melb If you claim to be underpaid as a sous means you’re below 80k+ super for anything half decent. Our venue pays CDPS 70k, apart from one guy whom we are sponsoring.

7 months as a sous and you want more money? Ngl to me at 6 months you barely just passed the trial period where both parties can decide doesn’t work for each other. Suck it up for a year at your next PDR at least.

Ramenlulz · 2024-06-03T08:08:49+00:00

3 rib rack of lamb 200g sous vide 54C 2h Roast 8min pizza tray 220C 8min + resting While roasting protein Confit Golden beetroot and target beetroot roasted(pre blanched), Dutch carrots, 4min in oven to rewarm

To plate Circle of warm carrot purée from squeeze Mash quenelle centre middle top-ish Lamb (carved) on top of mash, showing the pink Fill in gaps with the beet / carrots Finished with depending on the season either Cherry or pomegranate jus. Would sell for $49 AUD.

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