i work for a very large hotel, that serves b-fast, lunch, dinner ,weddings, room sevice, and bar menus. plus has a full bakery.
in july of 08 we had.
3 breakfast cooks
2 lunch cooks
5 dinner cooks
12 banquet cooks
these are great recipe idea's thanks a ton. i just wrothe them out and will give them a try tomorrow.
as for the job..5:30 am is a little early for me considering i was working noon until almost midnight...lol
now i am in at 5:30am...
yea i have been looking through alot of recipes on the net.
i just figured on a forum like this, with all these pro pastry chefs, there would be some really amazing recipes that some of the members can share.
instead of the basic crap i...
So i am the sous chef at a very large hotel in madison wi. and our pastry chef quit.
long story short we do not want to hire a new one because of the economy blah blah.. So i am taking over, and i really have little to no...
This is why i hired a staff meal attendant... his entire job is the set up and break down of our staff meal room. (we have almost 600 employees)
He loves his job, and it makes it harder for the pissy employees to complain about the...
My name is Dustin, I am the executive sous chef for The Madison Concourse Hotel.
I have been in the industry for about 11 years, and at the Concourse for 6 of those.
I am responsible for coordinating all aspects of a kitchen that...