Line Cook, Flin Flon, MB - 17 April 2017
Starting at the vic was quick, didn't have much help but i caught on quite quick. The day was simple prep was easy enough so having that done quick i would then move the the flat top with 2 other chefs.from there id continue between prep and making pizzas, wings, working the flat top and dishes. Dishes would be done throughout the day although. then night everything would get cleaned, swept and left.