Semi intense kitchen/work enviroment
Pantry Chef, Salem Oregon - December 18, 2012
I work about 4 days a week, 7-9 hours a day. I am one of their main closers at the restaurant so they trust me quite a bit. I never did French cooking before but they saw potential in me and taught me from scratch. I quickly surpassed my co worker who had the same position as i did, showing great responsibility. I didn't care much for the immoral conversations that took place so i kept to myself when needed. The job required a lot of multitasking which i was not very skilled at but the more i do it the better it gets. I do love the cooking aspect of it all. Being in a place where my skills can advance gives me much joy.