Hard work with some interesting experiencences
Pastry Commis Chef - Main Pastry Kitchen (Former Employee) – Central London – 7 July 2014
A typical day started at 7.30, depending on what section I worked I would either bake the breakfast pastries or prepare the lunch dessert pots.
After breakfast, I would prepare ad hoc items either for lunch such as canapés, or desserts, ice creams for the main parliament dining room to be served during the evening service.
Other times I would prepare items for events either to be held during the week or weekend.
I was part of a team of six people, we rotated between the pastries and dessert sections.
Management style was very much self-management: We usually knew our day's prep assignments from various orders sheets. It was left up to us to organise ourselves.
The hardest part was the constance chatter of one woman, who considered it perfectly alright to share every aspect of her ongoing private life; from the dog mess on the streets of Prague to what she planned to create for the menu in her forthcoming new job. She was also rountinely abusive to another chef on our team, a very self-doubting person who peppered her conversation with "I don't know" while being a very informed, talented and skilled chef.
Knowing I had done all my prep to the highest standards.