Monday I had the worst day at work yet. I was being trained for a new station -the wok bar. During breakfast buffet, this is where the guests come to get freshly made omelettes, poached or fried eggs. In my previous life, I would always take advantage of this feature if it was available in a hotel I was staying at. Anyway, I thought, piece of cake, I know how to make omelettes, fry, and poach an egg. Piece of cake, so I thought.
Another casual chef has been looking after this section for months, let's call her Sweetie Pie, because she's so sweet to the guests, and they love her. She was given the task of training me over the next three days on this station, after which the training wheels come off. Initially she was very sweet and helpful, but every time I make a mistake, the sweetness turns into acid in a fraction of a second. From my perspective, the mistakes were due to miscommunication, I felt I was doing what she asked me. From her perspective, she feels I failed to listen. She would initially allow me to start doing things, and then get frustrated because I was doing it wrong or not to the proper standard and then take over. She was a total control freak, but when I had a chance to think about it, it was understandable. She was responsible to for the job and she couldn't allow me to screw it up for her.
I also learned there were a few VIPs that we had to look after. There's the hotel's Managing Director who likes his omelette a particular way, and there is this high powered couple who are long term guests, he has a special bowl of mixed berries prepared for him, and she likes an egg white omelette cooked with no oil. On this day, Sweetie Pie makes the MD's special omelette and was pretty proud of it. The executive chef later came back and showed us a piece of plastic that was in the omelette. She was mortified, it's never happened before, and to have it happen to the biggest VIP in the hotel, essentially, the one man who can get her fired, I could see her hurting.
This whole business of VIPs makes me feel like I am somehow an inferior and less important being. But reflecting upon it now, why would it matter to me that other people believe they are more important than me? I get paid to do my job, and that includes showing respect to these VIPs. If I wasn't in the job, they are just ordinary people. So while I have my uniform on, it's yes sir, whatever you want sir, right away sir. Really not much different from my old office job eh?
At the end of the day, Sweetie Pie had a conversation and I took on board that I should listen first before jumping in and doing the wrong thing.
We reset on Tuesday morning, the sous chef spoke to her and told her he wants to see me making omelettes. The sous chef sent her off on other jobs and then came to my station and asked me to make a ham tomato cheese omelette and another with just mushroom. I was nervous as hell, but I fired up the two pans and simultaneously cooked two omelettes. When I finished he then started explaining technical things to me about the subtleties of making omelettes. About the pan, about the flame, really in detail. Things I never thought about but made absolute sense. Then he demonstrated and I compared his thick fluffy omelette to my heavy one. Armed with new knowledge, he asked me to make another one, it was better. He said I should practice when it is not too busy, then left me on my own for a while.
Guests came over and I was making breakfast eggs left right and centre. I was cooking! Who knew there was so much to know about making the humble omelette?
Wednesday, March 31, 2010
Monday, March 29, 2010
I can do this
I have had a roller coaster of the last few days. I pretty much worked about 60 hours on my first week! Not bad for a casual cook. Last Thursday I worked in banqueting doing the prep for a function of 200 pax on Friday and a wedding for another 200 pax on Saturday. The CDP* I was working for was very handy with advise when he would observe me doing something something not quite right, or simply innefficient. I enjoyed listening to his explanation and take it on board. He made me feel like I can do this job, even if I was rough at the corners.
Then Friday I was back to the basement kitchen with GM** and helping Shanti with the fruit section. This was a very familiar section to me, as I had spent most of my work experience here in 2007 learning how to peel, seed, slice, and plate fruit. I was beginning to feel like I am starting to contribute some speed to the operation.
Saturday night I was on the level 1 kitchen where we ran the buffet. It was familiar and new at the same time. My prior experience with buffets have served me well, all I needed was to remember where the backup*** for all the buffet items are. The Executive Sous Chef (Rick) was very good at explaining what he needed of me and gave me confidence I can do the job. Running the buffet is mostly about making sure all platters and trays were filled with food and presentable. I start by patrolling the buffet table and fixing up any spills or replacing serving spoons that have become soiled, or just tidying up the presentation, but as soon as I spot one or more trays at less than half fill, I had to run back to the kitchen and bring back a fresh tray top it up. Often when bringing back an empty tray, I will spot the next item(s) to be refilled so that I won't waste a trip to the kitchen. It's amusing watching the customers gorge themselves on prawns and oysters.
Another casual, Paul, showed me two ways to wash the oysters in a lemon water solution. The first involved holding two pieces at a time and he referred to it as the proper way. Then he showed me his 'cowboy' way of grabbing five or six pieces at a time, explaining that this was the only way he could get the job done and still finish his shift on time. I tried both ways and found that the cowboy way only got me dropping an oyster and spending ages fishing it back out of the washing solution. He said suit yourself. The hardest part of the job was packing up for the night.
Then Friday I was back to the basement kitchen with GM** and helping Shanti with the fruit section. This was a very familiar section to me, as I had spent most of my work experience here in 2007 learning how to peel, seed, slice, and plate fruit. I was beginning to feel like I am starting to contribute some speed to the operation.
Saturday night I was on the level 1 kitchen where we ran the buffet. It was familiar and new at the same time. My prior experience with buffets have served me well, all I needed was to remember where the backup*** for all the buffet items are. The Executive Sous Chef (Rick) was very good at explaining what he needed of me and gave me confidence I can do the job. Running the buffet is mostly about making sure all platters and trays were filled with food and presentable. I start by patrolling the buffet table and fixing up any spills or replacing serving spoons that have become soiled, or just tidying up the presentation, but as soon as I spot one or more trays at less than half fill, I had to run back to the kitchen and bring back a fresh tray top it up. Often when bringing back an empty tray, I will spot the next item(s) to be refilled so that I won't waste a trip to the kitchen. It's amusing watching the customers gorge themselves on prawns and oysters.
Another casual, Paul, showed me two ways to wash the oysters in a lemon water solution. The first involved holding two pieces at a time and he referred to it as the proper way. Then he showed me his 'cowboy' way of grabbing five or six pieces at a time, explaining that this was the only way he could get the job done and still finish his shift on time. I tried both ways and found that the cowboy way only got me dropping an oyster and spending ages fishing it back out of the washing solution. He said suit yourself. The hardest part of the job was packing up for the night.
Wednesday, March 24, 2010
Caught out again
On day three, another 6AM start, I made sure to pick up my uniform the day before. When I came in, I realised I had been caught out again! I did not ask for the buttons that go with my chefs jacket (yes they are removable). Once again, I had to break in to the laundry and grab those buttons to put on my jacket before I could clock in for work.
The day went rather quickly, the highlight was when I spent the better part of the afternoon learning to use the meat slicer on 15 kilos of ham, 2 kilos of salami, and 2 kilos of rare roast beef. That was because the darn thing is a bugger to clean, so instead of doing a bit of slicing here and there and cleaning it after each use, I decided to do all the slicing at once AND THEN clean it once. You'd think I was smart, but my true stupidity showed itself when while running the machine I found myself trying to unclog the spinning blade with my finger so I wouldn't have to stop. Fortunately some part of me screamed: DUDE! Seriously NOT A GOOD IDEA! I should listen to that voice more often, because today I can still say I have all my fingers.
The day went rather quickly, the highlight was when I spent the better part of the afternoon learning to use the meat slicer on 15 kilos of ham, 2 kilos of salami, and 2 kilos of rare roast beef. That was because the darn thing is a bugger to clean, so instead of doing a bit of slicing here and there and cleaning it after each use, I decided to do all the slicing at once AND THEN clean it once. You'd think I was smart, but my true stupidity showed itself when while running the machine I found myself trying to unclog the spinning blade with my finger so I wouldn't have to stop. Fortunately some part of me screamed: DUDE! Seriously NOT A GOOD IDEA! I should listen to that voice more often, because today I can still say I have all my fingers.
Tuesday, March 23, 2010
Trap for Novice Players
For the next four days, I am on shift from 6AM to 2:30PM. Yes, it's an early start but I tell myself it's not as bad as the 5AM starts back at About Life last year.
Also, since I am now working in the city, I've decided to catch the train to work. I wanted to be the average working joe blue-collar complete with the commute. I set my alarm for 4:30AM to catch the early train.
As I switched off the alarm, still groggy, I stumbled into the shower to really wake myself up. I managed to rush out the door and got across the road when I realised I forgot my knives. Holy crap, I don't even have my housekeys to get back in and get my knives. I had to call my sister to let me back in, and after a quick jog I made the early train.
I got to work on time, and found my housekeys in my locker, thank god, but when I went to collect my uniform for the day, the laundry was not staffed. WTF is the point of getting on time but not get to work because I haven't got my uniform? Then I saw other people picking out clothes from the racks. The door was open so I got inside and got a uniform. Later I was to learn that if I needed to get my uniform the day before if my shift starts earlier than 7AM when the first laundry staff begins their shift.
The rest of day at the cold section involved making over 200 canapes, cutting more brunoise, being on service for the canapes, and searing 150 rolled lamb shoulders (putting 50 at a time, by the time number 50 is on, it's time to start turning number 1). But the moment of the day was when, one of the other sous chefs asked me to work a shift in his section on Thursday. He actually thinks (or expects?) I can do the job in his section.
I managed to clock off at 4:30PM, man, has this been a long day. Especially impressive considering I didn't take a single break, no lunch, no ciggie break, not even a toilet break! I must have bladders of steel :-)
Also, since I am now working in the city, I've decided to catch the train to work. I wanted to be the average working joe blue-collar complete with the commute. I set my alarm for 4:30AM to catch the early train.
As I switched off the alarm, still groggy, I stumbled into the shower to really wake myself up. I managed to rush out the door and got across the road when I realised I forgot my knives. Holy crap, I don't even have my housekeys to get back in and get my knives. I had to call my sister to let me back in, and after a quick jog I made the early train.
I got to work on time, and found my housekeys in my locker, thank god, but when I went to collect my uniform for the day, the laundry was not staffed. WTF is the point of getting on time but not get to work because I haven't got my uniform? Then I saw other people picking out clothes from the racks. The door was open so I got inside and got a uniform. Later I was to learn that if I needed to get my uniform the day before if my shift starts earlier than 7AM when the first laundry staff begins their shift.
The rest of day at the cold section involved making over 200 canapes, cutting more brunoise, being on service for the canapes, and searing 150 rolled lamb shoulders (putting 50 at a time, by the time number 50 is on, it's time to start turning number 1). But the moment of the day was when, one of the other sous chefs asked me to work a shift in his section on Thursday. He actually thinks (or expects?) I can do the job in his section.
I managed to clock off at 4:30PM, man, has this been a long day. Especially impressive considering I didn't take a single break, no lunch, no ciggie break, not even a toilet break! I must have bladders of steel :-)
Monday, March 22, 2010
How Not to be Popular with Laundry and Housekeeping
When I got home after my first day, I was horrified to discover I didn't have my housekeys on me. Or my bag. Fuck I lost my keys. Where was the last time I saw it? At the locker room at work. Hold on, I may have left it in my chef's trousers and then handed the garment back to housekeeping for laundry. So I call the Sheraton and asked to be connected to the laundry section. I explained my predicament to the lady who answered and she told me to ring back in 10 minutes, because the trousers are in the drier and the cycle will soon finish. She can tell me then if she's found it. When I called back she said they weren't there. I said, they must be still hanging on my locker then. She sent someone to check my locker after I gave her my number and they found it! We decided to leave the locker unlocked* with my keys in it to pick up in the morning when I return to work.
Meanwhile I was still locked out of my apartment until my sister gets home. With about 40 minutes to kill, I decided to pass the time checking out the specials at my local Aldi supermarket. There I ran into an old friend and we ended up chatting over coffee for over an hour.
Forgetting my keys allowed that to happen.
*Note: Is there anything as unfulfilled as an unlocked locker? An unsung song? An untold tale? yeah, whatever, I can tell I'm losing audience interest, hence presenting it as a footnote.
Meanwhile I was still locked out of my apartment until my sister gets home. With about 40 minutes to kill, I decided to pass the time checking out the specials at my local Aldi supermarket. There I ran into an old friend and we ended up chatting over coffee for over an hour.
Forgetting my keys allowed that to happen.
*Note: Is there anything as unfulfilled as an unlocked locker? An unsung song? An untold tale? yeah, whatever, I can tell I'm losing audience interest, hence presenting it as a footnote.
First day
My first day I had to come in at 9AM and sign my employment contract, and all manner of paperwork typical of working with a large corporation. In contrast, the last job I got was just a phonecall, then come to work and oh wait before you go home, yeah, please fill in the tax declaration form, and here's your paycheck, have fun thanks.
Then this young and pretty girl from HR (Why is it that the HR department seems to employ a lot of hot chicks?) takes us on an orientation tour of the hotel's staff area. When you are at a hotel, ever noticed certain doors and sections are marked "STAFF ONLY" or "AUTHORISED PERSONNEL ONLY"? Well, that's were we work. Things are not as flashy as the dimly lit, carpeted, and fine decor of the guest areas. At best, the staff area can be described as utilitarian.
Someone had the brilliant idea that every regular passage into the guest area are preceded by a full length mirror and the words "I am Sheraton" above it. This is an incredibly powerful auto-hypnotic suggestion. Think about it. I'm carrying a tray of food into the dining area and I end up checking myself out before I emerge. Having read that declaration I start to wonder if I am presentable enough to represent the hotel. Maybe try to hide that splash of tomato on my tunic front. The point is I have thought the words "I am Sheraton" and made an effort to embody that establishment before realising this wasn't my thought, it was put into me. Scary.
It was also surprising that some of the kitchen staff remembered me from two years ago. I recognise faces, but lucky we had name tags, it was easy to say "Hello again Rick" when he patted my shoulder to say welcome back. It let the other kitchen staff know that hey, I used to work here. Now I'm wondering why they remembered me when all I did was work Saturday and Sunday over a two month period. I hope they remembered me because I was capable, or at least a nice guy.
Then this young and pretty girl from HR (Why is it that the HR department seems to employ a lot of hot chicks?) takes us on an orientation tour of the hotel's staff area. When you are at a hotel, ever noticed certain doors and sections are marked "STAFF ONLY" or "AUTHORISED PERSONNEL ONLY"? Well, that's were we work. Things are not as flashy as the dimly lit, carpeted, and fine decor of the guest areas. At best, the staff area can be described as utilitarian.
Someone had the brilliant idea that every regular passage into the guest area are preceded by a full length mirror and the words "I am Sheraton" above it. This is an incredibly powerful auto-hypnotic suggestion. Think about it. I'm carrying a tray of food into the dining area and I end up checking myself out before I emerge. Having read that declaration I start to wonder if I am presentable enough to represent the hotel. Maybe try to hide that splash of tomato on my tunic front. The point is I have thought the words "I am Sheraton" and made an effort to embody that establishment before realising this wasn't my thought, it was put into me. Scary.
It was also surprising that some of the kitchen staff remembered me from two years ago. I recognise faces, but lucky we had name tags, it was easy to say "Hello again Rick" when he patted my shoulder to say welcome back. It let the other kitchen staff know that hey, I used to work here. Now I'm wondering why they remembered me when all I did was work Saturday and Sunday over a two month period. I hope they remembered me because I was capable, or at least a nice guy.
Friday, March 19, 2010
New Beginnings
Yesterday I got a call from Sheraton on the Park, they want me to start on Monday. I went on a job interview with two sous chefs last Tuesday. It was an interesting interview because it was all so official. The last interviews I have had in the hospitality industry have been rather informal affairs and was usually preceded by a trial shift. This made me believe that interviews in this industry were secondary only to your ability to perform in the kitchen. Turns out that that was only true some of the time. I landed this job by virtue of an interview only. I suppose they can still dump me if I am not up to the task, but at least, I get a shot at the goal.
I can remember feeling this giddy twenty five years ago when I just finished my Computer Science degree and landed a job with Burroughs Corporation. God I was so optimistic and ambitious, I was going to make computing history. Oh to be young and naive!
We had to walk through some office cubicles to a meeting room for the interview. I had an eerie feeling walking past the nine-to-fivers and remembering that I used to be one of them for 25 years. Getting paid relatively well to sit on my arse. During the interview I had to tell contextual anecdotes from my IT career as well as my fledgling cooking career. It felt good. It felt like I nailed it. I checked the wall clock on the way out and we were there for over an hour. A long interview is an excellent sign.
This is where it starts for me. All this time I have been working functions, I always enjoyed it and wished I could do it every day. I may get my wish finally. I'm excited about meeting new people and forming new work relationships. But mostly I am looking forward to making yummy food that guests will enjoy because I am cooking with passion and love. Bring it on!
I can remember feeling this giddy twenty five years ago when I just finished my Computer Science degree and landed a job with Burroughs Corporation. God I was so optimistic and ambitious, I was going to make computing history. Oh to be young and naive!
We had to walk through some office cubicles to a meeting room for the interview. I had an eerie feeling walking past the nine-to-fivers and remembering that I used to be one of them for 25 years. Getting paid relatively well to sit on my arse. During the interview I had to tell contextual anecdotes from my IT career as well as my fledgling cooking career. It felt good. It felt like I nailed it. I checked the wall clock on the way out and we were there for over an hour. A long interview is an excellent sign.
This is where it starts for me. All this time I have been working functions, I always enjoyed it and wished I could do it every day. I may get my wish finally. I'm excited about meeting new people and forming new work relationships. But mostly I am looking forward to making yummy food that guests will enjoy because I am cooking with passion and love. Bring it on!
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