Professional Chef – Heloise Blause

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Day in the life of
Professional Chef – Heloise Blause

Heloise Blause
Professional Chef

My Typical Day

A typical day at work starts with a cup of coffee and sales reports from the previous day. It’s important to know the restaurant’s performance because you will base your ordering and menu on that for the current day. You should also ensure that you have more than enough stocks to run your operations because everyone will struggle if you run out of ingredients.

When I arrive at work, I check the quality of the items delivered. They should be up to the standards and, if not, should be returned to the supplier. Since we have a person responsible for every station, I meet with them before the operations start. I make sure that we resolve their issues before our first customer enters the door.

Lunchtime and dinner time are the busiest. Morning shifts should be on break before lunchtime comes, and for the afternoon shifts, before dinner. I need to ensure that before the peak time, all my people are aces in places to avoid struggling when we get busy. After dinner time, I rest for a while and go home.

How many hours do you work as a Chef?

A chef needs to be in the operations for 10 hours or more. However, during the lean season, I stay for shorter working hours to offset the long hours.


You can completely express yourself. Since you’re a chef, everyone trusts what you do. You have the freedom to make your own food and experiment.

You often receive compliments for the food you prepare. If customers like your recipe, they will call you and appreciate your food. It helps boost your confidence which will make you believe in your capabilities more.


Your life revolves around your work. You can’t go off on special occasions because it is where the business is. You often have late celebrations because you have to be there in the restaurant with your team, especially during peak season.

You can be unhealthy. You have to ensure that every food that goes out of the kitchen is of good quality. It is a must for a chef to taste almost all of it, especially when it’s a new recipe. If you do not have an active lifestyle, you’ll end up unhealthy or sick with something.

Advice to aspiring Chefs

Being a chef is not a luxurious type of job. If you aren’t ready to do dirty work, then this isn’t for you. But when customers appreciate what you do, you’ll feel overwhelmed and be more confident about your abilities, and not all people will receive those kinds of compliments given to a chef.

Heloise Blause
Professional Chef
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Chefs and Head Cooks

direct and may participate in the preparation, seasoning, and cooking of salads, soups, fish, meats, vegetables, desserts, or other foods. May plan and price menu items, order supplies, and keep records and accounts.

Salary: $58740
Salary Rank: C
Education: Associate's degree
Becoming One: Medium
Job Satisfaction: Average
Job Growth: Average
Suitable Personality: The Leader

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