The day shifts starts with preparing breads and making sure that everything is ready for service when the restaurant opens. During service, I start preparing creams, sauces and cakes, cleaning and refilling the service fridge for the evening shifts. The evening shifts are basically the same only there is no bread to prepare and there's cleaning all the kitchen for tomorrow.
At my position in the restaurant I've learned new skills and have been exposed to new ingredients and methods.
There was a constant lack of man-power so we were working 10-14 hours shifts, which made it hard to maintain a proper work-life balance.
My co-workers were hard workers and very motivated. Together we were able to create an environment of good vibes and great energy.