My training period has begun at True South, the 160+ cover Spanish/Argentinian restaurant I've been working at for the past 5 months as a casual chef on weekends. I'm working full-time now, which is about 54 hours a week over 5 days. As a casual for the past 5 months, I learnt how to cope through a busy service at the fryer, which is pretty much the most busy section in the kitchen. Getting to cook on a section and at most times, learning how to handle it alone, picking up speed and remembering the sequence of orders, has been a real challenge. Now, as a full-time staff member, learning how to speed up on Mondays and Tuesdays, which are BIG prep days, to ensure that I complete as much of the prep possible, so as not to leave any for the busy weekend, will be another challenge I need to tackle heads on.
The restaurant is opposite the beach, and boy is summer coming quick!
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