Learning that the customer is always right.
Line Cook & Trainer (Former Employee) – Chicago, IL – May 13, 2017
I had a good experience in the food service industry. I was taught by some supervisors and line-cooks, about the importance of maintaining a professional and clean establishment. I learned about Mexican cuisine and the richness of their culture. I had to learn four different stations of work. The first was salad preparation and creation, and making sure that the leaf was washed and cleaned, before serving. Next was the presentation counter where, I created the platters and plates for guest. The final station to learn was the Grill, where all the meats and poultry was prepared. Here is where I began to improve on my efforts as working as a team. It was a intense and hot place to work, but worth the discomfort at times.
I wouldn't consider the job hard, when your and your co-workers are making learning interesting. Also I helped to open two other stores and trained other people.
Working with a diverse group of professionals.
Working in tight spaces.