My typical day start from planning different menus depending of the patient diet,also the number of portions.Taking inventory of all food,beverage and condiments. Kitchen staff usually begin to arrive a short while after the chef does. This is the time when work should commence on any dishes that take longer to cook or can be prepared ahead of time, such as soups or desserts. Because a I usually also the supervisor of all employees who work in the kitchen, also needs to make sure that every worker arrives on time. If is short on staff, I should immediately begin making arrangements for additional workers to fill in if possible. Everyone in the kitchen must be treated fairly–a’ employee handbook will likely state this in so many words. At the same time, every employee comes to work with a different set of baggage, challenges, interests and need. Food makes people happy, and good food makes people really happy! There aren’t many other jobs where you get to make people happy every day. It’s good to see your regular patient come in and say ‘Hi’ to you, knowing they’ve come because they are sick but also they trust in the food that you cook. Food helps people celebrate their birthdays, anniversaries and some people fall in love whilst sharing a plate of your carefully prepared food. A plate of food may be small, but it can play a huge part in people’s lives.