Pros: creative work environment
Cons: slow promotion
A typical day started with the morning crew preparing all the food for lunch service. Doing a standard lunch rush until 4 PM when we switched to Dinner. I made salads, put together desserts and appetizers. I learned how to stay clean and organized all while staying at a fast pace. The management at the time was slim to none. I was basically over looked by a line cook with little to no contact with the head chef. My co workers were a fun and passionate and hard working group who truly showed what it meant to do the job right to make perfection for the customer. Hardest part of the job was an unsatisfactory work environment due to not clicking with the staff, but the best part was all the skills I obtained and the new ways to learn from being part of a team to create amazing food.