rockypath

some 哥響我面前吹水，細路仔唔好搭咀啦~

sheep

some 哥響我面前吹水，細路仔唔好搭咀啦~
rockypath 發表於 2010-11-3 18:12

   鐘易 FRENCH KISS 呀？
口水好味呀？

Lik

somewhereintime

回復 59# habitrailspace

In Hong Kong, you have to get European working experience,
local trained chefs do not get near as much pay and very difficult
to get promoted to Executive level.
In Canada, you have to get Canadian Red Seal, then Certificate
Chef de Cuisine, then Master Chef, then CFE.
I got all of the credential since 1984, and I used to make $100K
in 1986 as Executive Chef for a Golf Course before I relocated toFoodservice director.

somewhereintime

回復 60# mcjohnjohn

Blowing water, yes.
BS-ing, for what?
About 10 LYKs know me in person,
a recent assignment  1.5% of $4M project

rockypath

回復 65# somewhereintime

Just want to confirm are you saying you just get paid by 1.5% of a $4 million project (in Canadian dollar)?

Don't make me to say too much.

Just to want to ask - how would you find the time to work on those multi-millions project (if they exist) and how many hours a day you spent on this forum for the past few years?

It is best for you just do not BS in front of me and I won't kick your bud for no reason.

sheep

回復  somewhereintime

Just want to confirm are you saying you just get paid by 1.5% of a $4 millio ...
rockypath 發表於 2010-11-4 01:57

    sour grape

somewhereintime

回復 59# habitrailspace


    There is an Chef position opened DT Vancouver    for a mid range restaurant
    80 K per annum plus benefit to start.
    Requires the qualification I mentioned yesterday,
    Red Seal cert etc.
    I've been teaching Red Seal Program for 15 years.    Head-Hunting Agencies charge the employers 20-30% of the
    chefs'  annual salary.