N.O.V.A
Demon Girl
- Joined
- Feb 22, 2010
- Messages
- 86
- Reputation score
- 2
Re: Member Announcements Thread
You asked for it.
Ok well... I will start off that i have been working at my current job for about 3 years now. I work my ass off, helped open the resturant, went through my culinary program and was nothing less of dedicated to them. For fuck sakes every day i had a god dam smile on brought in cookies i made myself every sunday and never asked for a day off EVER. i also became their only person that could and would work saturday and sunday mornings for brunch.
Well after being overstepped by newer employees who are now sou chefs in training (Btw they arent even staying in the culinary industry. they are going to become a cop and the other one is a housewife that does not even know what the 5 mother sauces are.) So after being the only person that runs the entire line when everyone else preps. Can finish closeing down my station in under an hour (Which is impossible for any of the new recruits) i finally have opportunities comming up.
With the place already short staffed. We have about 15 Back of house workers half rookies the other half semi skilled. 5-7 are leaveing includeing me. (This resturant needs 5-6 day workers and 6-7 evening workers And no overtime is allowed). After makeing frineds with many well connected chefs in my school and a few successful catering jobs outta my own company i am finally getting some higher class offers with an actual chance of sou chef training.
My family i haven't seen in three years is because of my shity job and because they are out of province/ state for you yankees.
Man that felt good.
You asked for it.
Ok well... I will start off that i have been working at my current job for about 3 years now. I work my ass off, helped open the resturant, went through my culinary program and was nothing less of dedicated to them. For fuck sakes every day i had a god dam smile on brought in cookies i made myself every sunday and never asked for a day off EVER. i also became their only person that could and would work saturday and sunday mornings for brunch.
Well after being overstepped by newer employees who are now sou chefs in training (Btw they arent even staying in the culinary industry. they are going to become a cop and the other one is a housewife that does not even know what the 5 mother sauces are.) So after being the only person that runs the entire line when everyone else preps. Can finish closeing down my station in under an hour (Which is impossible for any of the new recruits) i finally have opportunities comming up.
With the place already short staffed. We have about 15 Back of house workers half rookies the other half semi skilled. 5-7 are leaveing includeing me. (This resturant needs 5-6 day workers and 6-7 evening workers And no overtime is allowed). After makeing frineds with many well connected chefs in my school and a few successful catering jobs outta my own company i am finally getting some higher class offers with an actual chance of sou chef training.
My family i haven't seen in three years is because of my shity job and because they are out of province/ state for you yankees.
Man that felt good.
