Hi, I have moved to Sydney to pursue an education at Le Cordon Bleu. Although I already have 1.5 years of professional cooking experience and another culinary certificate from Singapore, I still find it hard to enter the top restaurants, even if I volunteer to work for below apprenticeship wages which are currently $8/hr. I cannot afford to work for free as I do have to cover my living expenses.
If someone like me shows up at your establishment looking for work, what are you looking for and what will make you give me a job or trail? Is e-mailing resumes fine or is it better to walk in(not during service of course) and ask to see the chef? How often can I go back to a restaurant and ask about any job openings without being considered overly persistent?
Cheers and thanks in advance!!