Job Title: Cook
Type of Company: I work at a hotel.
Education: Certificate in Culinary Arts candidate for BA, Communication, Boston College
Previous Experience: I worked as a cook at a large home furnishings store that had a customer cafeteria.
Job Tasks: I stock my area with ice, dishes, many kinds of breads and muffins. I also make sure there are plenty of strawberries, cream cheese and butter. For breakfast I make all the toast for each order. I make sure each plate is correct and ready for the servers to take to their guests. For lunch I stock pickles, coleslaw, guacamole, salsa, blue cheese and honey-mustard dressing, carrots, celery sour cream and lemons. When these plates come to me I add french fries, pickles and what ever else the is needed. I clean my space as I go and at the end of my shift.
Best and Worst Parts of the Job: The worst part of my job is the repetitiveness. I do the same thing every morning. When it is slow there is not much to do and it is boring. The best part of my job is the interaction with cooks and wait staff. I like the camaraderie of the restaurant. I like when it is busy and everyone works together. I like when it is busy and smooth. I also like that there is so much more to learn.
Job Tips: Cook as much as you possibly can. Learn how to use a knife. You should learn as many techniques as you can. Use new ingredients. Learn how foods go together. Experiment with flavors and texture. Read recipes. Follow the recipe the first time and decide how you can improve it. Have confidence and cook, cook, cook.
Additional Thoughts: What surprised me most about my occupation is how easy it is to cook. If you can use a knife and read a recipe you can cook. The hard part is how physical it is. You are standing all day in a hot kitchen. Let me emphasize hot! When an order comes in you have to make the food no matter what. If 20 orders come in you have to make 20 orders. So it is busy: crazy busy. It is hot and also extremely satisfying.
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