A busy large restaurant, with lots going on in the kitchen
Preparation Cook (Former Employee) – Campbell River, BC – December 11, 2014
A typical day would be preparing my work area in the morning, cleaning it all down with sanitizer, then getting things in the oven such as ribs, or other things that took a number of time to cook, turkey ect... Followed by preparing multiple recipes throughout the day (sauces, wraps, salads,realistically everything was prepared by me and the other preparation cook, for the cooks to cook, I had to learn proper knife technique, and often diced up lots of squid, chicken, in various ways. And then of course clean up at the end of the day.
I learned many recipes, there was about 100 recipes at least in the recipe book, and I made just about everything in the book at one time or another.
Management was agreeable but strict, a busy kitchen environment, errors were certainly criticized to some degree, as it would waste time to have to start something over again, or if you left out an ingredient, ect..
Co-workers were diligent, and worked well as a team, communication in a busy kitchen was very important, and even just going behind someone you had to notify them.
The hardest part was working on sales day or during the summer, it was hot in the kitchen and employees had to mandatory drink water through the day. On busy days with lots of employees I sometimes had very little time in between each thing I was preparing. I always kept my cool and worked diligently, but there were stressful days.
The most enjoyable part of the job was accomplishing a recipe perfectly, or getting a step ahead of your jobs to take a relaxing break, often got food as well to eat, that was extra.