Pros: On busy days, if there was availability, we could stay at the hotel
Cons: lack of training.
In a typical day I would inventory product and place daily orders if necessary. I would inspect production, sanitation, organization, scheduling, interviewing, recipe development, organize caterings, go to meeting. When i was hired as the sous chef, there was no inventory taken, so the food cost was not accurate. With in 2 months i was promoted to executive chef, I brought the food cost from a 47% to a 27%. My next goal was to create a new menu. The original menu when i started was 90% processed food. The menu I create was large with a lot of variety, and 85% scratch cooking. The new menu gave my staff pride in what they were cooking. The hardest part of the job was finding a quality hard working sous chef. The most enjoyable part of the job was the returning guest.