Week 1

My first day at work was hilariously challenging due to the difficulty in communication, i initially didn't know what to do but then i realized that i had to use my initiative. so, i went ahead to join the guy at the cold kitchen, he was making some salads and luckily for me he was the only one that understood english, i asked him to engage me in what he was doing then he gave me a brief explanation of what should be done because he had a lot to do. i was working in the cold kitchen till it was time for service.

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When the service started the head chef moved me the restaurant on the planche, i had to prepare steaks for customers at the moment. i tried my best to make less mistakes and also be as positive as could while interacting with the customers, though some of them can be very annoying .

The next day the head chef told me that being on the planche would permanent station during service.

On the fourth day i was moved from the cold kitchen to preparing the fruits and some elements of the desserts.

This first week was mentally stressful due the different environment, pressure and setting, However, it's also been really fun because i got to learn some new things and i know i still have more to learn.

Thank you.