Evaluate this.
Am simply evaluating the place where I'm having my attachment. I have always wanted to do this but was just too lazy to do so. Currently I have completed 6 months and left 3 more months to my completion. I shall start with the bad side of it first...
CONs
- When I was working in the Cold Kitchen, I didn't quite like the idea of having to keep changing the glass vase of the salads and the dressing coz it was tedious and you got to be careful not to break them (coz possibility of the edges breaking and cutting you) - 1 month.
- Next, I went to Breakfast side and I didn't like the one in-charge, the cook 1. He was naggy and very particular. The food must be produced in mass coz breakfast...when it comes to 100% pax which is like 500+ pax, you must prepare a lot. I'm alright with the idea of running back and forth to replenish but sometimes, what I dislike is the Indians wanting their blooooody chilli in their freaking omelettes. We had to go and cut them specially for them. T_T Everyone eat and eat and eat like there's no tomorrow so we had to top up like crazy. Once during New Year's...we broke record having 800 pax! Madness...Well, anyway back to the cook 1, when I did the salad and place them into the insert, he wants them TRIPLE wrapped with the cling wrap. You can't wrap them once only. T_T Well...eventually I got used to it...and his particular ways of arranging stuff. In a way that is good, makes it a habit for us to be organise and keep the food 'alive'. Thus, that point could be added to PROs. - 3 months
- BLOODY FREAKING IDIOT! The exec. chef wanted the pockets to the pants all sewed! Crap now I can't keep my notebook and pants in. T_T
- The sleeves are too big, sometimes it get caught with the handle of things. Eg, the walk-in chiller door handle with get tuck into me sleeve or the sauce-pan handle. Accidents could happen as for one case, I was carrying the plates of dim-sum and then the freaking chiller door slipped through into me sleeve and then when I walk, it pulled me back and I accidentally let go of two plates T_T Another case was, the sauce-pan I could have nearly dropped it but luckily it didn't, it slide to the side...phew (thus I quickly push it back)
- Went to Western side after that, sooooo many things and misc en place to do T_T just like breakfast but at least don't need to prepare in mass like Breakfast. Sadly to say...I'm usually the one checking on the condiments...and pasta. Condiments like for satay (cucumber, onion, and rice)...spring onion; chilli padi; chopped parsley; chopped laksa leaves; chopped onion...when I'm off for one day, no one do those misc en place for the condiments. Thus, when I return the following day, I have sooooo many to do T_T and because the cook 3, he always take a lot and usually when they're not in use (coz they're placed outside), it would be thrown away! Sad...sad... - been 2 months and still working there.
[Today, wasn't great like stated above...I had a lot of condiments to check and such, and to do...thus I didn't have the time to check on the condiments for the scallop. It was so shit...got scolding, and I stood for me rights, told the leading cook that I had many misc en place to do because everything was empty. Tears rolled down me eyes, coz I was already pissed about the misc en place in the afternoon the moment I came. I realised it always happens whenever I return always no one do the misc en place when I'm off. I was also pissed about the cook 3, he didn't cover some of the container containing sauces properly (ALWAYS!) and also the slices of cucumbers and tomatoes - no wonder things spoil so fast! Tears just came down...I tried to hold back and not want to cry but I did. Just the tears rolling...didn't cry soooo badly. I was just sooo angry but I wouldn't say it was self-pity.
Oh and the pasta, I'm always checking and smelling like EVERY DAY, to check if there's enough Fettucini and Fusili and Spaghetti for ala carte and Spaghetti also for buffet. Always check for the sourish smell when it is spoilt. Prepare in advance and such. Oh my gosh, at 10 plus in the evening, the midnight shift...one of the cooks told me that yesterday (I was having me rest day) room service, they wanted fettucini but left so little...and I said, yesterday...I was off, but today we prepared a new one. Sometimes, I wonder...I know they can do without me coz I'm a FREAKING slow worker but really, I do the small bits, the cooks usually prepare the big ones like meat...soup and et cetera. BUT what if when I'm gone? Can they do it? I know they can...but those tiny little tedious work T_T you think they can remember? Nee. Anyway, they have new trainees coming in...my juniors. :D]
- Working buffet, waste of time...sometimes on weekdays, the pax are very few and it gets bored standing outside...when you want to work inside you can't coz people are needed to stand outside to tend to the guest for the ala minute dishes. T_T
- Sometimes, I think the exec. chef is ridiculous to have soooo many ala minute dishes up. The working area is soooo small and only two stoves are being used. Many orders...the answer is...work till you faint.
- Bloooooooooody locker room only has one FREAKING bench T_T
PROs
- The chefs and cooks are caring and nice. They are friendly and I know even when they're not too great, they still try to smile. One chef always takes the blame for me... :S he has done that twice and I feel very bad about it. Once was the stuuuuuuuuupid Parmentiere mussels and the other was today's condiments (never top up the onion, garlic, parsley and parmesan cheese). They try to encourage and push...
- Next, they never leave anyone out, they help one another which is good AND also they never leave you out in learning. They're willing to teach you and you must be bothered and willing to learn in return. I feel very grateful in a way and also lucky because I get to learn a lot from them and they're patient with me as I'm slow at work. Some of me classmates take ages to finally learn something coz they're always doing the same things in other hotels or perhaps not learning a single thing; being exploited et cetera. In a way, am glad to be here...learning and first time experiencing what it is like working in a commercialised kitchen. I know other hotels could be even far worse than this and trainees get mistreated :S YIKES!
- They're caring (making sure you rest and eat)...they allow you to cook and eat the food there BUT do it discretely so as not to let any of the heads, exec chef or guests see...
OKie dOKie, though there might seem to have more CONs than PROs but to me, they're on par. I wouldn't say I would want to continue working there if I were offered as I think I would like to try something different and work in a restaurant. After work today, I thought to meself about whatever had happened today and was pretty upset about it. Told meself that I like this line...cooking...and such, would really like my own restaurant some day but yet I know it is VERY difficult for me because it is tough (yes, I know) but the true thing is, I'm slow : ( it is really hard for me to train to speed up. Got to find a way, yeah...and I HATE BEING FREAKING SHORT! ARRRRGGGGHHH makes it difficult for me to find a job. : (
Thatz about it.
Take care.
Veel plezier.
Christine.
CONs
- When I was working in the Cold Kitchen, I didn't quite like the idea of having to keep changing the glass vase of the salads and the dressing coz it was tedious and you got to be careful not to break them (coz possibility of the edges breaking and cutting you) - 1 month.
- Next, I went to Breakfast side and I didn't like the one in-charge, the cook 1. He was naggy and very particular. The food must be produced in mass coz breakfast...when it comes to 100% pax which is like 500+ pax, you must prepare a lot. I'm alright with the idea of running back and forth to replenish but sometimes, what I dislike is the Indians wanting their blooooody chilli in their freaking omelettes. We had to go and cut them specially for them. T_T Everyone eat and eat and eat like there's no tomorrow so we had to top up like crazy. Once during New Year's...we broke record having 800 pax! Madness...Well, anyway back to the cook 1, when I did the salad and place them into the insert, he wants them TRIPLE wrapped with the cling wrap. You can't wrap them once only. T_T Well...eventually I got used to it...and his particular ways of arranging stuff. In a way that is good, makes it a habit for us to be organise and keep the food 'alive'. Thus, that point could be added to PROs. - 3 months
- BLOODY FREAKING IDIOT! The exec. chef wanted the pockets to the pants all sewed! Crap now I can't keep my notebook and pants in. T_T
- The sleeves are too big, sometimes it get caught with the handle of things. Eg, the walk-in chiller door handle with get tuck into me sleeve or the sauce-pan handle. Accidents could happen as for one case, I was carrying the plates of dim-sum and then the freaking chiller door slipped through into me sleeve and then when I walk, it pulled me back and I accidentally let go of two plates T_T Another case was, the sauce-pan I could have nearly dropped it but luckily it didn't, it slide to the side...phew (thus I quickly push it back)
- Went to Western side after that, sooooo many things and misc en place to do T_T just like breakfast but at least don't need to prepare in mass like Breakfast. Sadly to say...I'm usually the one checking on the condiments...and pasta. Condiments like for satay (cucumber, onion, and rice)...spring onion; chilli padi; chopped parsley; chopped laksa leaves; chopped onion...when I'm off for one day, no one do those misc en place for the condiments. Thus, when I return the following day, I have sooooo many to do T_T and because the cook 3, he always take a lot and usually when they're not in use (coz they're placed outside), it would be thrown away! Sad...sad... - been 2 months and still working there.
[Today, wasn't great like stated above...I had a lot of condiments to check and such, and to do...thus I didn't have the time to check on the condiments for the scallop. It was so shit...got scolding, and I stood for me rights, told the leading cook that I had many misc en place to do because everything was empty. Tears rolled down me eyes, coz I was already pissed about the misc en place in the afternoon the moment I came. I realised it always happens whenever I return always no one do the misc en place when I'm off. I was also pissed about the cook 3, he didn't cover some of the container containing sauces properly (ALWAYS!) and also the slices of cucumbers and tomatoes - no wonder things spoil so fast! Tears just came down...I tried to hold back and not want to cry but I did. Just the tears rolling...didn't cry soooo badly. I was just sooo angry but I wouldn't say it was self-pity.
Oh and the pasta, I'm always checking and smelling like EVERY DAY, to check if there's enough Fettucini and Fusili and Spaghetti for ala carte and Spaghetti also for buffet. Always check for the sourish smell when it is spoilt. Prepare in advance and such. Oh my gosh, at 10 plus in the evening, the midnight shift...one of the cooks told me that yesterday (I was having me rest day) room service, they wanted fettucini but left so little...and I said, yesterday...I was off, but today we prepared a new one. Sometimes, I wonder...I know they can do without me coz I'm a FREAKING slow worker but really, I do the small bits, the cooks usually prepare the big ones like meat...soup and et cetera. BUT what if when I'm gone? Can they do it? I know they can...but those tiny little tedious work T_T you think they can remember? Nee. Anyway, they have new trainees coming in...my juniors. :D]
- Working buffet, waste of time...sometimes on weekdays, the pax are very few and it gets bored standing outside...when you want to work inside you can't coz people are needed to stand outside to tend to the guest for the ala minute dishes. T_T
- Sometimes, I think the exec. chef is ridiculous to have soooo many ala minute dishes up. The working area is soooo small and only two stoves are being used. Many orders...the answer is...work till you faint.
- Bloooooooooody locker room only has one FREAKING bench T_T
PROs
- The chefs and cooks are caring and nice. They are friendly and I know even when they're not too great, they still try to smile. One chef always takes the blame for me... :S he has done that twice and I feel very bad about it. Once was the stuuuuuuuuupid Parmentiere mussels and the other was today's condiments (never top up the onion, garlic, parsley and parmesan cheese). They try to encourage and push...
- Next, they never leave anyone out, they help one another which is good AND also they never leave you out in learning. They're willing to teach you and you must be bothered and willing to learn in return. I feel very grateful in a way and also lucky because I get to learn a lot from them and they're patient with me as I'm slow at work. Some of me classmates take ages to finally learn something coz they're always doing the same things in other hotels or perhaps not learning a single thing; being exploited et cetera. In a way, am glad to be here...learning and first time experiencing what it is like working in a commercialised kitchen. I know other hotels could be even far worse than this and trainees get mistreated :S YIKES!
- They're caring (making sure you rest and eat)...they allow you to cook and eat the food there BUT do it discretely so as not to let any of the heads, exec chef or guests see...
OKie dOKie, though there might seem to have more CONs than PROs but to me, they're on par. I wouldn't say I would want to continue working there if I were offered as I think I would like to try something different and work in a restaurant. After work today, I thought to meself about whatever had happened today and was pretty upset about it. Told meself that I like this line...cooking...and such, would really like my own restaurant some day but yet I know it is VERY difficult for me because it is tough (yes, I know) but the true thing is, I'm slow : ( it is really hard for me to train to speed up. Got to find a way, yeah...and I HATE BEING FREAKING SHORT! ARRRRGGGGHHH makes it difficult for me to find a job. : (
Thatz about it.
Take care.
Veel plezier.
Christine.
posted by CHRIS.TINE | 12:22 am
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