1. PERSONALIA

• Age: 37
• Education: Bachelor degree in graphic design
• Work experience : in hospitality 15yo, in kitchen 7yo
• Civil status: Married
• Dependent people/children: no

2. EMPLOYER PROFILE

• Sector/Industry: private sector
• Amount of employees: About 25
• Multinational? No

3. CONTRACT & CONDITIONS

• Current job title: Sous-chef
• Seniority: **in my rank: 3yrs, total: +-16 yrs
• Official hours/week : 38 Real hours/week
• Average real hours/week incl. overtime: 45 to 90hour depending on the week.
• Shiftwork or 9 to 5 (flexible?): shiftwork noon and evening
• On-call duty: monday to friday
• Vacation days/year: 26days plus weekend

4. SALARY

• Gross salary/month: +-3500
• Average net salary/month (incl. net fees): 2300
• Netto compensation: hahaha no.
• 13th month (full? partial?): full
• Meal vouchers: no
• Ecocheques: +-200eur/year
• Salary car/bike and/or fuel card: No (and i take my own car to go to the retailer everymorning)
• Group insurance (% employer): no
• Other insurances: no
• Other benefits (bonuses, stocks options, ... ): no

5. MOBILITY

• City/region of work: wallonia
• Distance home-work (km's/time): 15min
• How do you commute? Car
• How is the travel home-work compensated: Fuel compensation 1,61eur/day
• Telework days/week: none

6. OTHER

• How easy can you plan a day off: really rarly in advance and subject to last minute change
• Is your job stressful? A LOT
• Education possibilities: could be, but the chef does the extra formation to teach us next. So not really.
• Responsible for personnel (reports): everytime the chef is out the kitchen