A typical day would consist of first reporting the Sous Chef for delegation of tasks for the day. Duties would include items such as setting up and filling up any banquet and buffets needed, preparation of various platters, grilling, butchery, assistance with various hot menu items, assisting with private and smaller catered events.
The importance of time management and speed, without compromising the end product was what I took away from working during the holidays at the Vancouver Club.
Management and my co-workers were very encouraging and helpful at all times. They were very open and approachable, which made for a very pleasant work environment.
short work contract