At cticc a typical day started at 5 when i planned the day ahead and started putting tea break or breakfast pastries i the oven. A early shift breefing was held once all the staff was there by 08:00. then every detail of the day was discussed and tasks were divided. During the day i would supervise production, check buffets, look after vip's, plan for the next day, place orders, talk to my seniors about certain funtions and what the look and feel of it will be. Motivate staff all the way. The hardest part of my job was learning to manage such a big group of chef's, but it was a huge accomplishment for me and it made me a much better manager. the most enjoyable part of my job was working with the other sous chef's, we were like a familky and were all working equally as hard. Management and co - workers were proffesional. I learned how to think on my feet, multitask better, deal with daily issues of short falled orders, managing a big team and how to communicate effectively. I learned how to be a better chef.
Free lunch and dinner, extra days off when days were taken away, great salary and benefits
When busy, extremely long hours