creating fresh product, ideas and training staff cooking techniques
Chef / Manager (Current Employee) – Yellowknife, N.T. – 9 September 2014
Working up at Diavik we would have our safety meeting with staff and then go over the days plan with the 1st cooks. Meeting with various staff on what challenges we may have and what specific jobs require to be done on top of the normal day.
Paperwork would take up 1/2 the day with ordering, invoices etc
Developing safety programs, moving 2 camps kitchens into one was an interesting learning experience. Dealing with so many cultures of clients and staff needs made me more aware of how to accommodate their requirements.
Management i worked with was really good supporters as well HR really supported us. Not so much now being at the Smokehouse Cafe'
We all worked well together, respected each other but still had conflicts that we worked out.
The most challenging aspect is the reliability of staff shortages and not showing up.
Seeing the smile on the clients faces makes the day, and finishing the shift knowing you and your co-workers did your best.
creating new dishes weekly, training staff that want to learn the trade
the change in the company management, management decreased support