Hi all, I'm looking for some advice.
After some particularly nasty experiences at the last restaurant I worked in, I decided to make a bit of a change and have just taken up the position of in-house chef at a small company.
This seems pretty much like the perfect job for my personality and skills - however the kitchen is way below par. Minute surface area, a glorified toaster oven with no temp control, a semi-functioning 2-plate induction hob, tiny fridge. And I've not started on the utensils, pots, pans, serving dishes. And the knives!!! Am cooking for 25 people which is a perfectly normal amount... in a good kitchen.
I really want to make this work but at this stage I'm a bit worried that my food will in their eyes reflect me rather than the tools that I have to work with. Should I shut up and get on with it being that I've been given this great opportunity (own boss, pure creativity, no late nights, nice pay); say something to them (and when? I'm only on day 3), or get out quick and go somewhere else?
Has anyone else had an experience like this and how did you deal with it?