Moving from a small hospitality business to a large chain was a very important step in my career.
Assistant Chef (Ancien employé) – Toronto, ON – 23 janvier 2017
I did food preparation work basic cooking under the supervision of the Head Chef,rotating through sections such as sauce,vegetables,fish and butchery. Maintaining high standards of hygiene I prepared the ingredients,measuring dish portions sizes accurately,dealing with deliveries and stock rotation. To start like a Commis Chef I had the chance to know about my trade,how to do to maintaining high standards for safety& health,hygiene,to use the grill and prepare the best steaks(blue,rare,medium,well-done). Like Chef de Partie I cooked fine dining,French dishes.I learned to monitoring portions and waste control maintain profit margins. I developed my cooking skills,I learned to keep a cool head,the ability to delegate appropriately and organisational flair. I loved to work under a very professional management in a multi-cultural team. I hard to stay calm and work as a part of team during the frenetic service.As chef of my section I needed to be confident enough to manage the commis chefs working with me and to give them clear instructions. I had the chance to met nice and professional Head Chefs who inspired me with new recipes,presentations and culinary techniques.
Seasonal, Favoritism, They load you with shifts. You will always be tired and sore. Their is favouritism
Room Attendant/Housekeeping (Employé actuel) – Niagara Falls, ON – 1 octobre 2019
If you want shifts this is a place to work as they load you with shifts 6-7 days a week with only 1 or 2 days off in between no weekends off. The management picks favourites which leads to those favourites always getting more help, leaving early, getting huge amounts of days off while others don’t, calling in sick multiple times a week while when others get punished for it. The job is overall very very tiring on your body. You will be sore all the time and have no motivation to clean your own house..
Good tips. You can leave early when rooms are finished.
I worked here as a room attendant. I would not recommend. The pay was poor, the supervisor and the management was poor. The pay here was minimum wage while other places were getting above. This place is just all around unprofessional.