Wait a couple months until the chef leaves an the new one is there the chef now is a hypothetical teenage acting drama queen
A great place to work wages are decent to start they never go up benefits are okay zero growth potential
My kitchen and everything in it has to be "Qualifying Certificate in Food Protection of THE NEW YORK CITY DEPARTMENT of HEALTH and MENTAL HYGIENE" clean, literally.
Stay focused , be yourself , smile, if overwhelmed, there is always someone to help you. Don't be ashamed too ask., we've all been there
Trusting the wrong employee to receive deliveries
Hello, I'm searching hospitality job as a sous Chef multicusine restuarent, hotels. Banquet any where please let me know about this.
i am a chef de partie who can make sauces, supervised breakfast and breakfast cooks , i bake .i can work with hot and could food i work on cruise for over ten years
Looking to enhance opportunities in Cooking, Lead with professional experience in Supervisory ,Sanitation Certified 2022 expires.