Job title: Sous Chef
Second in the kitchen, work the saute station, prep, design dishes, do ordering, rota etc.
Pros:
- Every day is different, get to be creative.
- Get to do something I enjoy and it's always changing.
- Good work colleagues. I get to work with a wide range of people from various backgrounds.
Cons:
- Physically difficult, 10-14 hour shifts, 60+ hour weeks, cuts, burns etc.
- Poor pay.