Pros: my own recipes on the menu, and actually train the staff on them, as training is my favourite part of the job, and then the satisfaction of seeing them produce my idea, as good if not better than i did it myself!, but i'm not too proud to be upset about that, in fact i was proud that they had paid attention so well!!
Cons: i worked all the time, was in from about seven in the morning, and left at about 11pm, with one day off a week, the accommodation was appalling, and i never knew who i reported to from one daqy to the next.
I was shocked at first at the Arab way of doing things!! They want you to run before you can walk, but it taught me a lot, also the staff were completely multi-national, so that was challenging, I had to stop numerous fights in the kitchen!, But once they got used to me they would do anything for me. I'm not a chef who shouts and screams in the kitchen. – more... I believe that when you start doing that you are no longer enjoying yourself, and then maybe its time to look at a new career! I love cooking, its my passion, I also always have my own little vegetable and herb garden wherever I am, that's another passion of mine, besides Soccer of course!! The problem with the place was too many chiefs and not enough Indians, I could hardly tell on a day to day basis who I reported to! But what I love about it was that I put in a lot of my own recipes, and often got called out to talk to the guests, which I love also. And the fact that my carrot cake became so famous that the Saudi royal family sent a plane out for it once a week!! I would love to send you some references and photos of my food, people tend to think that us south Africans are behind, but I was in the S.A chefs Olympics team where we came second to Australia!! It had a staff canteen, I learned international cuisine that I never thought I would, such as Nepalese! Management were confused and not focused, my co-workers were all of different nati0onalities which made it interesting, the hardest part of the job was being tired all the time as I had very few hours off, the best part of the job was putting in my own recipes, and interacting with guests. – less