Pros: friendly work environment
Cons: limited growth
My day starts at 5 am. I cook breakfast for the buffet, and banquets if there is a function. Then I bake the hotel's icon "the doubletree cookie". Each guest gets one upon check in. Next, I begin to stock the breakfast line consisting of bacon, sausage, potatoes, chopping peppers and onions. Then, stocking the omelet station. Filling pans with pancake mix, hollandaise sauce, liquid eggs, raw eggs, diced vegetables and meats, French toast egg mixture, etc. In between stocking I handle orders on the breakfast line, restock the buffet as needed, and make clam chowder and the soup du jour. Once I am done these tasks I prepare the lunch line. I stock anything that is empty or low and ensure everything is ready to serve at 11 when lunch starts. Then I cook the orders as they pop up. While working at the Doubletree I have learned to work on a breakfast and lunch line. I've learned to multitask and work quickly and independently. I'm very clean when I work. I believe everything should be sanitary and the presentation of the food should look appetizing and as the chef wants it to. Management is nice and encouraging. They try to help us when needed. My co-workers are friendly and like to laugh which makes the job enjoyable. The hardest part of my job is the repetition. The job is enjoyable but there is not a lot of growth available. I would like to expand my skills so that is why I'm choosing to find another place to work after 5 and a half years.