Depending on shift,
mornings begin at 5:30-5:45. Breakfast buffet plus omelette station setup before 6:30. Check buffet every 10-15 minutes, make omelettes or eggs whenever needed. During that time, I would put away the days receiving, prep fruits and breakfast trolly for next day any salads or snacks for the days banquets or meetings. Make Sandwiches for outside fridge. Remove foods from buffet by 11, clean and change bowls for cold section then help with staff lunch and restocking line
Evenings go from 3 - 11 during the week and 3 - 10 during the weekend. Week days its mostly orders, weekends its mostly balancing prep for the week and orders.
I enjoy my work place, feels like family.
The hardest part of the job is probably just transportation for morning shift, to take the bus I'd have to leave at 4:30 and take three buses. To get a decent nights rest I'd take uber.
The most enjoyable part of the job is just the rush. Having to dish out so many dishes in a short amount of time is the greatest, especially if I have a good team mate that I work well with next to me.