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Irene country lodge Reviews

 

Mental and physical demanding Job

I am currently working as the Chef trainee and have learnt to love the job due to the practical nature of the results, including daily new experiences. My typical day start with checking and cleaning the work area if necessary before commencing my work to ensure personal hygiene. Issuing stock based on the forecasting by the Chef de partie and preparing customer orders as they come. I worked in different departments with different people and have learnt to apply my own situation judging skills and work successfully as team under highly pressured environment. I enjoy seeing results out of my own work and initiative and that makes me proud. I enjoy working on different menus including different departments. With all the above being said, unsocial working hours and conditions are the most challenging areas of my job.

Pros: Clearly defined career path, teamwork
Cons: Unsocial long working hours, working standing, 10 - 14 working hours daily, travelling requirements (scare transport at night)

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Diploma

Hi am Dumo sizani Am a very hard working chef and work smart I love cooking am very open to anyone who willing to learn. Am a high willing person I like teaching young chefs how to cook and behave Thanks

Pros: Graet potunity of leaning and gaining more expirience
Cons: Going extra malles

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I've learn many things in f&b

I've how to work with staff and guest preparing drinks how to work safety when is cleaning time The challenging for my side will when the guest complain.

Pros: It will depand the duties that I will have but anything that will be require defenetly will do because will be path of my duty
Cons: 12 hour

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