Making consomme is at least a two-step process, as someone already pointed out: first you make the stock; then, optionally, you concentrate it; finally, you add the ingredients of the raft to the COLD stock and simmer very very gently. We can all agree that MarkV's chef rushed the process. And used an inadequate raft, added improperly.
I don't really think the crowding in the rondeau would make much difference, as long as the contents were stirred sufficiently. Nor do I have much of a problem with using chicken stock. I would prefer fumet or shrimp stock plus water; but maybe the chef wanted to use up the chix.
But how did he think he's get a good raft with only egg whites and mirepoix? Just not enough protein material to hold onto the impurities. And to add it to the simmering stock (still with the shells, etc., I assume) would only allow bits of it to make the stock worse, not better.
We don't know why the chef rushed that process. Could have been for a lot of other reasons besides ignorance. So MarkV may not need a new job
-- unless the chef does that sort of thing all the time (or has the staff do it so improperly).