nice place to work
A typical day would start at 6:00am i would turn on all equipment , when heated the pastry's are first to go into the oven with bread rolls and scones. while they bake i start to prep and cook the buffet breakfast which included sausage, bacon, pudding, scramble eggs, saute mushroom , beans, saute potato and grilled tomato, i would then place all food in the self service bain marie, and keep an eye on the levels, after this i would complete all HASSAP and check the daily delivery. after this i would then prepare the roast, the fish of the day and the dish of the day, and also make the soup for the day, i also have a young commi chef working with me who dose be doing prep and restocking the breakfast fridges and filling the fridges for the upcoming lunch, so i must keep an eye that she is completing all her tasks. once lunch is cooked etc i then do the lunch service with one other chef, after lunch about 3:00 this is the morning shift over.
the evening shift: check fridges make sure all fully stocked and prep back up is all complete, cook or prep what ever you are missing , there might be bus tours/groups you must prepare for while still doing service for evening, also cleaning, hassap etc
all my co workers gave 100 per cent and i have made lots of friends there. There are no really hard parts to the jobs just the normal stress that may come with working in a busy kitchen. the most enjoyable part was going in and learning how a hotel kitchen worked this was my first hotel.
free lunch, free gym, free parking