Productive Night Shifts on the Frontline and Banquet Kitchen
3rd Line Cook/Banquet Cook (Current Employee) – Cornwall, ON – 14 October 2014
A typical Day at work starts off by sanitation and making sure all tools and equipment are sharpened, clean and safe to use.
I prepare the Frontline setup which consists of filling up all the ingredient inserts and fridges. I check if everything is fresh and usable for the next 3 days coming. Once the rush starts, I help out my other coworkers with orders as well as room services.
I learned to deal with the stress, and long hours that some restaurants and hotels offer. I learned to take my time and do what is asked the right way/the way the chef wants it without cutting corners.
The hardest part of my job would be the plated banquets. ( lots of dishes prepared at the same time can cause confusion and/or a mix-up of ingredients.)
The enjoyable part of my job would be the amount of respect and care all of the employees ( Chefs, other Cooks, Porters, Staff) have for each other. There's barely any negativity in the kitchen which is key in some places.
One free meal every Shift.
It's a hotel restaurant so business in the dinning room is a hit and miss.