Typical day : spent a lot of time on client/customer relationships.
overseeing and support unit catering manager with financial,planning,challenges and outcomes. Staff HR / Training.Overseeing unit Executive Chef with Menu planning / Quality.
What I learned: Any kitchen environment is tough with many challenges everyday. But if you can fix the team of staff around you and build them up and give them hope. You will see change.
Management:is tired and survive.
Co- workers : support network, some good friends.
Hardest part of the job: to stay in your box and except the way things has been done for more then 40 years.
The most enjoyable part of the job is to uplift and see staff grow and move on to new and better things.
flexible working hours, to be involve in different projects
no promotion or growth opportunity's and no training for senior management