25 March 2011

i worked a split shift i started at 7:30 in the morning ..i worked all over the kitchen from the hot kicken to the cold kitchen .when i was in the cold kitchen i worked alot with my knives skills ,keeping my knife sharp all the time and by that i kept a sharping steel next to me all the time and when i was done i would sharpen my knife..from the cold kitchen i was up and down to the hot kichen making breakfasts and running to the freezer to fetch stock my first shift finished at 1 and when i got back at 4 i started to prepare for vlies vrieters(meat lovers) i worked at the boma behind the flat top with Alon, Lilandi and chef William and chef Errol we had to explain to all the guests what meat we have for them to eat and present it to them we also learnt how to communicate to guests i also had to take the starters to a few guests that where late. when we were done we took every thing back to the kitchen and cleaned.