Pastry Sous Chef salaries in Miami-Fort Lauderdale, FL, United States

When I was young, my ambition was to become a chef, but my parents were strongly against it. They wanted me to choose a more “secure” profession like being a pilot, engineer, or doctor. Today, I’m an engineer, and over time I’ve started to understand why they didn’t support my dream—they were worried about stability and the future. I’m curious: has anyone else experienced something similar, where you later understood your parents’ decisions about your career?

“I am passionate about building my culinary career in a professional hotel environment. Working as a Commis Chef will allow me to sharpen my cooking skills, learn from experienced chefs, and contribute to delivering high-quality dishes to guests

Why nobody reply to this post ?A few days ago I had an interview and then a trial shift at Tamar in Santa Barbara's Funk Zone for a sous chef . They were offering $75,000 a year, and the owner said would pay me in cash that day. I trusted that he would pay me at least $25 an hour, even though I currently earn $27 at my other job . However, he only paid me for three and a half hours at minimum wage. I assume I'm partly to blame for not having asked about the pay beforehand,

Before I fell pregnant I worked as a catering chef (8yrs) and sous chef (1yr) now that my child is one I don’t want to go back to that due to long shifts ect , any recommendations