When I joined it was just me and the head chef so I was thrown in at the deep end. I am now in charge of the starters and pastry section including all the prep and cooking and plating during service. I'm on £13000 a year doing an average of 65 hours a week and not getting a formal qualification and I'm starting to worry that I'm just being used as cheap labour. I'm also concerned that I might struggle to get another job if I leave because although I have experience I only know how to cook the dishes on our menu. It also worries me that since its just me and the head chef I'm not getting the chance to be shown more stuff in the kitchen as head chef just doesn'thave the time.
I would also like to go into patisserie but am worried without a qualification I will struggle to get a job in this section.
Any advice or words of wisdom would be greatly appreciated.