So, hey guys, first time posting and all,
I've read quite a few articles on here about various topics and I've come for a bit of advice. (Sorry if I've posted this in the wrong Section)
So here's my situation: I am 17 year old, 1st year apprentice chef/cook in a non-metropolitan city. So far I've been working in a kitchen that's part of an 'entertainment venue' (Bar, Bistro, Nightclub, Pokies and Function Rooms) for about 5 months. The place in which I work has a very Australian pub-style menu, you know, the basics, Chicken Parmigianas and all the rest. We serve food at Lunch and Dinner and don't do desserts. I've been working here since it first opened in July. The people that work here are all very nice, easy to get along with, sorts of people, with a few people here and there that drive you insane, but hey. In the kitchen there's 5 full time staff, Head Chef, Sous Chef, 1 3rd year Apprentice and 3 1st year Apprentices, of which I am one. Currently with the low numbers of meals that we do throughout service competition for hours has become rather fierce between all the first years, and not to mention that the 3rd year Apprentice is rather power hungry and not overly fond of me. The Head Chef is a hard one to describe, his teaching method is a lot the same as telling someone to put together a chair and table from Ikea without the instructions. The Sous Chef is a lovely Indian man who has worked in a lot of high class kitchens and isn't overly fond of this one, the guy is too lovely. When I make a mistake (or I haven't done something to the proper standard) he lets it slide with a 'Yeah that's ok' instead of telling me where I need to improve.
Now that's the situation, here's where I would like some advice or any thoughts you guys might have or some suggestions you would like to make.
I feel like I am not learning. Or at least a lot slower than what I could be. I am also rather stuck for hours, which means I am struggling financially. Don't get me wrong, I love the people I work with and the place I work, but I want something more. So essentially, would anyone recommend finding a new job? And on that note would you suggest moving to the closest metropolitan city, to find a job that's of a higher level/class in the kitchen?
Thanks very much, Stroke.