chef

The Royal Hotel

a typical day at work,sign in start turning everything on for breakfast,have a coffee,i enjoyed being the first at work and being by my self getting ready and cooking for people,i learnt how to use a comby oven learnt better cooking skills and how totand up for yourself more .management was good always there had monthly meeetings so we all new how everything was going,co-workers where pretty good once they new you and if they didnt like your way you did something that was the only time they didnt know how to talk nice.the hardest part of the job was learning the combi oven,it had a mind of its own but i got there i use to writ it down on paper so i new what to do properly.the most enjoyable part of the job was cooking ,i love cooking and cleaning kitchen looks excellent clean nice to work in,and when peolpe are eating and talking and you look out at them it makes you feel good on the inside because they are happy.

The Royal hotel was situated in the bush in Australia.The village had a population of only 50 people was was the only pub for hours so we were always busy due to harvest and people living in the surrounding areas.There was only two of us working in the pub.Unfortunately my boss became very ill unexpectedly so i had to take over the running of the pub.I searched on gum three and found a backpacker who joined me.It was hard work and long hours but we enjoyed every minute. I had to order the stock and pay the bills.We shared the work and took turns serving the bar,  cooking in the kitchen,and maintaining the upkeep of the rooms.When my boss was discharged from hospital he told me that the customers had been telling him of the great work we were doing and he decided to give me a raise.It was an experience i will never forget.

I spend my day on Sutherland hotel in a very productive way i give my full effort on work for better outcome. Here i learned to work on a team, deal the rush of kitchen and time management and develop  better skill for customer satisfaction. Along with that i have learned to prepare food, serve food, manage cool room, cleaning and maintenance of kitchen . The working culture of this company relay on team work  and harmony. The hardest part of the job is when the flow of customer will be more than desired level where we have to prepare the food items like crumbing chicken, preparing salas, oysters, buttering burger in service time which we do with our full effort for serving food in desired time. I enjoy working there preparing food and i have passion for it so i enjoy every moment i spend there to work.

very fast pace work environment, making sure peoples meals were correct and out as fast as possible, making the customer satisfied and wanting to come back again. taking drink orders serving behind bar. 
management could be better and more organised as far as rosters and being available when needed.
co-workers were friendly and made working there a more enjoyable experience, if I needed a hand I could always rely on that one certain person to be there to help me no matter what. 
hardest part of the job was knowing exactly how to deal with a customer complaint and working out all the different types of wines, beers, cocktails etc.
most enjoyable part of my job was the knowledge i've take with me for future experiences and the people I have met along the way

A easy place to work with great customers and a variety of products, there was never much in the way of management or even a guide on how operations should continue going forward. Everyday was turn up, follow up on what your co-workers maybe missed, serve any customers that came through and continue on.

Whilst the hardest part of the job might have been finding work to do, I would honestly say the legitimate hardest part was trying to gain knowledge of the variety of products since it was an ever changing rotation. 

However at the end of each day it was a good place to be with a very laid back atmosphere which, while great for the short term, does not do well in regards to the career prospects I had in mind.

starts with signing in time sheet, then setting up the service freeze. checking the prep list, doing things that needs to be done then start service , cleaning up and then sign off the time sheet. learned so many aspects of culinary culture and the basics of modern australian cuisine. I would say the management was alright. Very friendly and dedicated co workers. The hardest part of the job would be doing very busy shifts on weekends with short breaks(not often though) and the most enjoyable part of the job would be having a chilled beer after finishing busy shift before going home.

Working at the Royal has been enjoyable because the company is all very close with the employers, making us feel like a big family. Working in a bar you do come across some disorderly and aggressive patrons so I have learned how to deal with difficult customers and can now usually avoid and issues. 

During a typical day at work I would attended the bar and gaming and also help I the kitchen and waitressing. When it is quiet I do a lot of cleaning and preparation.

Great bosses, happy work environment, fellow staff all pleasant, close to home and kids schooling. The menu is nice whilst simple ( steak/schnitzel ,daily special ) but provides little challenge for a Chef with over 25yrs experience. Hours are smallish for a chef, 30/40hrs, i am comfortable with 45/55hrs or more per week.

Owner's son and parter run the business, however they do so with no hotel experience what so ever, and they both work full work weeks in Melbourne. So the hotel is often run very roughly by front of house.

A great place to work with outstanding team work
Its a sports bar in which is always super busy so its only suitable for workers that can work hard and very fast.
the enjoyable part of the job is work with a  amazing vibrant team 
the management is fantastic at teaching skills

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