I consider this position as a key factor in solidifying my passion as a cook. Given many opportunities to gain knowledge and experience, there was never a dull moment. Varying day to day responsibilities included opening restaurant, setting up kitchen for the day, preparing standard menu items and determining special dishes for that day. Duties also included fast and efficient preparation of meals as ordered, maintaining a clean work environment, and maintaining par levels of product to be served. Occasional inventory and ordering, as well as providing payment as needed to suppliers.
We had a small kitchen staff working in team of 2-3 during peak times, and independently during quieter times. This environment inspired a high level of cooperation and teamwork, but also motivated a strong independent work ethic, relying on our ability to effectively manage our time, and placed a consistent sense of urgency to complete tasks for the day
Supportive close knit staff, and Tip outs to cooks
Long hours, minimal flexibility to scheduling