As soon as the chef rings you you've got to run to the place that pays your wages.
14 hours per day nonstop
50 hours per week.
Answered - Sous Chef (Former Employee) - Cambridge, Cambridgeshire
I work 5 days over 7
Answered - Commis chef (Current Employee) - Edinburgh
8am to 18pm
Answered - Housekeeper/Cleaner (Former Employee) - Hanger Lane
I am a passionate person for catering, therefore I'd do Monday-Friday any given hours. I am never bored of learning and creating foods.
Answered - Hospitality Staff (Current Employee) - Reading