Biggest Challenges Faced by a Private Chef at Compass Diversified
Sara's biggest challenge as a private chef at Compass Diversified is "being on time and managing time," especially since she works independently and must prepare meals for numerous people. This necessitates constant attention to food safety protocols, including proper storage and separation to prevent contamination, adding significant complexity to the role.
Time Management, Food Safety, Organization, Independent Work, Workplace Safety
Advizer Information
Name
Job Title
Company
Undergrad
Grad Programs
Majors
Industries
Job Functions
Traits
Sara Mehravar
Private Chef
Compass Diversified
Institution of Culinary Education
General Studies / Not Applicable
Hospitality, Restaurants & Events
Creative
LGBTQ
Video Highlights
1. Time management and balancing multiple orders are crucial in a private chef role.
2. Maintaining food safety and hygiene standards is a critical concern.
3. Working independently requires strong organizational skills and attention to detail.
Transcript
What is your biggest challenge in your role?
Being on time is challenging because my bosses usually give me time for their food. However, besides them, I have to prepare food for about 15 more people.
Managing my time is also very challenging for me in the kitchen, especially because as a private chef, I work by myself. I always have to think about making sure the food isn't contaminated and that everything is kept separate.
This includes putting ingredients away properly or storing them on the correct shelves. It's constant thinking about the right way to do things so people don't get sick. I guess that's the most challenging part for me.
Advizer Personal Links
N/A