Relaxing, Lounge, Party Environment. Good place to bring your kids or your first date.
Sous Chef (Current Employee) – Philadelphia, PA – October 24, 2015
My day starts at 8 am. I do a quick walk through the kitchen to check last nights closing and to see any possible misses. I check our party paper work, make our prep list and set the line. I usually get my "office busy work" done once my prep cook arrives, schedules orders, answering emails etc. I help prepare for the day ahead and continue in that fashion. Before I leave I check the next days party list to check any new events, I direct any projects I would like done that night to my supervisors, do a final walk through and finish by telling the other MOD I am leaving.
I have learned that in order to fully strive and be successful in this business you need to be a Leader not a Boss. I am not afraid to jump in on any station, whether it is at the host stand to the dishwashing station.
I have noticed about my Co-Workers from day one is that they care for the Career they have and people like that make me want to work even harder.
I must admit the hardest part of my job is having to relieve someone after they have done something to disrespect the company and my Leadership i.e drugs, drinking on the job etc.
Happy faces, smiles and laughing while people enjoy there food is the reason I became a Chef. It's clearly the best part of my job no matter where I am.