My Choice, My Life

In the middle of the night trying to share my story that i haven't told. as you know, kitchen is workplace with heaps of problem and i chose being in there as a chef to be my occupation. don't think i made mistake because i have passion for food. 

so my latest story is, i was super busy had 2 jobs before which is made me work 5 doubles a week from 7 am to 12 am. got another job in one of well known hotel in sydney. super tired? definitely. having 2 jobs only last for 3 weeks lol. i give up! and most of apprentice in my another workplace before cannot corporate well in teamwork making me so stressed. i end up lose my energy and wasting my time for something that I'm not happy with. i was working in pastry also in there and it just fuckin stressed me out. I'm just not a pastry chef, i couldn't do multi tasking for pastry. told the head chef already, but he still put me on pastry. not happy with those two workplace because i end up couldn't giving my best as both, i decided to quit on the workplace in the restaurant and fully moving to hotel to work for full time there.

reasonable reasons why i quit from that restaurant:

Most of the time apprentices not listen to my command

Hygiene issue
Dirty bench, messy everywhere, tea towel always on the bench
Not clean as they go
Dirty slicer all the time
At the end of night not cleaning slicer properly
Not cleaning service fridge every night
Mixing something together on the different date, eg mignonette (they said its made from the same date but i dont trust them because theres no prove of it, even tho it is, they supposed not mixing smthg that has been pulled over the day with the fresh one together and ive been trained that way)
No point taking off earings+using hat if still working with poor hygiene 

Not fully set up, always missing on something (make they likely behind or slow on service) - which making me lately not taking any break to set everything ready.

Bad handling on oysters + not taking sands from ouster shells when serving to customer. Ive told them to but they dont listen to me until i do it by myself.

Blunt knife

Crostini - burn or undercook (lazy)

I realize this when i am working full week on larder. They are just way unorganised.

I try to help them and show how to do service with clean bench all the time, but i think they dont care. I may not still understand reading the dockets really well, but i try to work as professional as i could just like my experience before to set up everything and i think it is not working with me if they dont want to corporate with me.

At the end of the night one of apprentice cleaning so slow. So im the one who has cleaning a lot.

I dont feel hv progress, my discipline handling food decreasing because lack of motivation looking ppl around me being lazy. I do realize i become slower also. It is not full their faults also but i think this place its not really right for me.


Moreover, I can't shucking oyster anymore. I had injury in my left hand and every time i shucked oyster the injury is getting worse. My left hand couldn't carry heavy things anymore and my right hand started to swelling also.