I am also a cook. Currently positioned as a Senior Line Cook with my foot in the door for great opportunities within the company. Unsure if I would like to obtain my Red Seal in Culinary but the company does support and encourage any member willing to go for it. I work with a lot of skilled cooks, ranging from 21yo students to 45yo Chefs, which gives me the chance to learn many techniques and recipes to share down the line.
Restaurants have their own unique environment. Fast paced, loud and hectic during service so you enjoy the quiet times when you can, but they never last long enough. I've worked in restaurants for nearly 10 years now with prior experience in warehouses doing inventory, shipping and receiving and lots of data entry for product. I loved the environment working as an Inventory 'bitch' but there was little to no room to grow and earn a steady living.
Sent from the Great White Northern Ontario
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