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FBI CHEF SCHOOL Reviews

 

All rounder

I have experience in every area of business. Started of as serice clerk and highest position was a factory manager. I am a self starter and used to working in different conditions.

Pros: I have experience any company needs and I love teaching people what I know
Cons: I am 48 but got heart of 28 year old

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Learnt in and still am but I have to make a move to improve family position

Really good atmosphere. Really amazing working with and communicating with lecturer chefs, students and parents. I will miss my time at the school but with my husband not working I need to cover all expenses especially medical aid

Pros: Doing all short courses
Cons: No medical aid

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Learnt a lot industry

I have a lot of interaction with students, parents and chef lecturers. It is really an awesome environment to work in and I love the people I work with. I have a vaired position from marketing to bookeeping. Most of our marketing takes place on facebook.

Pros: Able to attend all short courses
Cons: No medical aid or pension and at this stage financial constraints

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Learnt great deal on educational and chef industry

Working with dynamc group of people. Communication at all levels from chef lecturers, students and parents. Interaction with suppliers and customers. Marketing on facebook and Web page including dra wing up adds and aranging interviews. All books including debtors and creditors and everything that goes therewith.

Pros: Doing all short courses
Cons: No medical aid

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