I've had a great time working my way up in a small kitchen. I have a lot of new skills that I'm thankful for. Now its time to learn elsewhere.
chef de partie (Current Employee) – Dummer – 7 January 2016
I arrive at work for 9:30am and spend 3 hours preparing food and setting up for service. Mostly making a variety of cakes, creams/ mousses, soft set desserts such as pannacotta and small complementaries such as truffles, biscuits. I have learnt a lot of basic cookery skills independently, simply by following instructions and recipes. Service runs from 12pm-3pm with an A la Carte menu alongside the Classics and Sandwiches. I have learnt about fine dining cookery skills and how gastro pubs function efficiently. The evening shift runs from 5:30-9 before a clear down. I prefer the evening shifts there was often a wider range of food being ordered. As Co-workers we all chip in around the kitchen and lend a hand when needed. Very rarely is there confrontation or tension between members of staff. The hardest part of my job is the tedious and repetitive nature of menial tasks. It makes the stressful times much harder work. I enjoy the the satisfaction of a job done well and the appreciation often received in return.