Things to know about an apprenticeship as a restaurant specialist
06.07.2022
from Sandra
A look behind the scenes
Every compulsory school pupil comes to a crossroads at the end of their schooling. And every path, whether left or right, leads to a promising future. The only question is: which direction do you take?
Secondary school, A-levels, perhaps a degree and then plunge into the adventurous world of professional life? Or would you prefer option B: leave school and start an apprenticeship? A few people know exactly what they want and where they want to go. One of them is 19-year-old Anja Jobst from Ort im Innkreis.
Anja is a gastronomy apprentice with heart and soul and has completed her apprenticeship as a chef with flying colors. But her thirst for knowledge is far from quenched. That's why she is now in her second year of her apprenticeship as a restaurant specialist, and she loves her job!
The HOGAST team asked the 19-year-old for an interview and put her through her paces!
Question, answer: The big apprentice interview
Why did you decide to continue your REFA training?
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Although I have already successfully completed an apprenticeship as a chef, I would like to broaden my knowledge horizon even further. My range of interests extends far beyond the kitchen, and I can well imagine working in all areas of gastronomy. That's why I've now decided to start another apprenticeship as a restaurant specialist. Because I have a clear goal in mind: to become an F&B manager!Enter Text here
Anja Jobst
What annoys you most about your apprenticeship? And what do you like best?
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Shall I be completely honest? I chose my apprenticeship based on my interests and that's why I enjoy every facet of my job immensely! But I can tell you one thing: I feel right at home serving wine in the restaurant. I love presenting the fine wines to the guests, giving them recommendations and describing the wide range of flavors of the wines.
Anja Jobst
What does a typical working week look like for you?
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I didn't choose Therme Geinberg for no reason. The main factor is that the workplace is only a few kilometers away from where I live. But the varied work opportunities at the resort also play an important role. Because I don't have a "typical" working week. Every day is individual and therefore different from the next. I love it!
Anja Jobst
What are your biggest challenges in training?
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It is important to me to keep learning, to continue my education and to get better and better. However, I have to admit that I have a weakness when it comes to foreign languages. But I'm staying on the ball and getting stuck in, because one of my dreams is to work abroad one day. My current favorite is Switzerland, but you never know ..
Anja Jobst
Have you set yourself goals for the future? Or where do you want your journey to take you?
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As I mentioned at the beginning, I would like to work as a Food and Beverage Manager in the catering industry one day, and I am prepared to work hard and learn to achieve this goal.
Anja Jobst
How do you cope with the working hours in gastronomy? Are there any restrictions for you?
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My employer is great about that. We also make sure that everyone in the team has the weekend off at regular intervals. And if there's a family celebration on the agenda, everything can be planned flexibly with a timely agreement.
Anja Jobst
What clichés are you confronted with in your apprenticeship and how do you react to them?
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I find it a bit annoying that everyone feels sorry for catering staff because of the working hours. Everyone who starts an apprenticeship or a job in this industry knows from the outset that there will be irregular working hours and weekend shifts. I stand by my decision and am happy to do it.
Anja Jobst
What goodies are you offered by your employer?
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There are many amenities available to us employees at Therme Geinberg. I can use the thermal spa, the gym and the sports courses in my free time. I also have access to a free health check.
I always particularly look forward to the annual apprentice excursion and the promotion of competitions. I also came third in the annual team apprentice competition, the Amouse Bouche. #megaproud
Anja Jobst
What was the strangest thing that happened to you during your apprenticeship?
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Unbeknownst to me, the technology once adjusted the temperature control on the oven, which meant that my twelve bundt cakes were black on the outside and raw on the inside after just five minutes ... Well, then I had to start all over again. And of course my colleagues had me on the scoop too!
Anja Jobst
Which was the worst guest and why?
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There hasn't been a single guest yet, but there is a certain group at the top of my list: the impatient ones. These people always give you the feeling of being a plate cab that sets off as soon as it is called. Of course, the guest is king, but I would like to see a little more appreciation on the part of some of them.
Anja Jobst
Thanks to Anja's information, have you got a taste for it and would like to start an apprenticeship in the catering industry? The HOGASTJOB team has countless apprenticeships up its sleeve for you. Create a profile and try your luck with an application!
