Excited about my OJT, I made it a point to come in 35 minutes earlier to prep & condition myself for the tasks I was about to handle. I was half dreading because I didn't have any idea what was about to happen to me.
The morning started slow, and I was greeted by two chefs in charge of the night shift menu. I was introduced as more kitchen OJTs came in.
The moment I waited for started at 8 o'clock. The first task was the usual cleaning & tidying of the kitchen chores. The last night's soiled plates to wash, sweep & mop the floors, ingredients to wash. The number of plates made me imagine the kind of activities that propel the casino hotel at night. The shift started turning over as the morning chefs came in. As more orders poured in, I found myself married to the sink as plates piled up.
Admittedly, I almost feared that I'd start off my shift weak: I was just being my old pessimistic self. I broke a boiled egg, thinking it was fresh for a sunny side up, burned a ham for a clubhouse sandwich, and I didn't break anything else, aside from the boiled egg, thank God! So far, I'm glad that I didn't embarrass myself needlessly, and that they don't eat newcomers alive, they treated me nicely.
Things I learned on my first day:
- Small crabs aren't boiled to prevent their meat from shrinking.
- I was taught how to portion & weigh food for a single serving.
- I learned how to make bread rolls.
- Sorted out the veggies for storage. I was told that keeping them in plastics would speed its lifespan and make them rotten.
- Labeling to spot the ingredients easier.
Today's adventure opened my mind about kitchen duties, and how exhausting they can be, I came home with what felt like broken bones inside my body and my leg hurts & my feet sore! What made today remarkable was, I have peace in my heart, as I don't need to bullshit a helpless customer over the phone.
The morning started slow, and I was greeted by two chefs in charge of the night shift menu. I was introduced as more kitchen OJTs came in.
The moment I waited for started at 8 o'clock. The first task was the usual cleaning & tidying of the kitchen chores. The last night's soiled plates to wash, sweep & mop the floors, ingredients to wash. The number of plates made me imagine the kind of activities that propel the casino hotel at night. The shift started turning over as the morning chefs came in. As more orders poured in, I found myself married to the sink as plates piled up.
Admittedly, I almost feared that I'd start off my shift weak: I was just being my old pessimistic self. I broke a boiled egg, thinking it was fresh for a sunny side up, burned a ham for a clubhouse sandwich, and I didn't break anything else, aside from the boiled egg, thank God! So far, I'm glad that I didn't embarrass myself needlessly, and that they don't eat newcomers alive, they treated me nicely.
Things I learned on my first day:
- Small crabs aren't boiled to prevent their meat from shrinking.
- I was taught how to portion & weigh food for a single serving.
- I learned how to make bread rolls.
- Sorted out the veggies for storage. I was told that keeping them in plastics would speed its lifespan and make them rotten.
- Labeling to spot the ingredients easier.
Today's adventure opened my mind about kitchen duties, and how exhausting they can be, I came home with what felt like broken bones inside my body and my leg hurts & my feet sore! What made today remarkable was, I have peace in my heart, as I don't need to bullshit a helpless customer over the phone.
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