typical season job
I started as a demi chef de partie, that I was responsible for pasta, rices, some preparation for the dinner buffet, for show action cooking daily menu. In the middle of the season, the sous chef and the chef de partie, went away, so from that moment we didn't have a sous chef, I unofficial, promoted as a chef de partie. My responsibilities, was to manage 3 demi chef de partie about the preparation of 2 days, the cooking of all the dinner buffet, the action show cooking post.
I learned how difficult is to be a responsible member of a cuisine, how to treat to the staff of the cuisine.
I believe that, the hardest part of that job, and in every job, is not that how you do it, but to treat with honesty, respect and loyalty to the staff.
It was a typical season job, with 10-12 hours per day for every day, for 6 months.
Ήταν αυτή η αξιολόγηση χρήσιμη;