Chillax in the chiller...

I have been hangin' out in the chiller. It's too freakin' hot in the kitchen, especially when we have tons of ala carte orders! I have been put in charge of the pantry when Chef Larry is on day off.

Anyway I got quite a few things that's ticked me off while working. I've been wondering where the other peeps have learned how to be a would be Chef. Especially those who are on OJT. Well for one, I learned at school that the kitchen staff, from the EC down to the apprentice are a team.

I remember Chef Mike always said "You're only as strong as your weakest link." And we, Section A always tried to work as a team. But it seems that my colleagues aren't aware of this. The OJT's only do what they are asked to do, they don't have much initiative to help out. One OJT in particular would stand around with his mouth open. Doesn't know what mustard is, I'm surprised he knows what cooking oil is. DUH. And he chooses what he works on, and then he complains that the other OJT's don't work hard enough. And he doesn't help out even if he sees that people are already busy as it is.

The other OJT "feels" like he's already a chef. He bosses the practicums and fellow OJT's around. And is a pain the you know where know it all. I know I'm not perfect I made mistakes. I made booboos, there was a time I didn't know anything but I always try to be the best that I can be for my team.

Plus the thing that annoys me is sometimes they leave their mise en place incomplete. So instead of being able to move on to another job we still have to complete their mise. I mean hello? It's not so hard to do mise en place?!

I swear! Plus I don't really like the politics there. HEHE But oh well I love the kitchen...maybe it be hot as hell or as cold as January. And I don't really have to waste time on these idiots. But if I was an EC they definitely wont have a place in my kitchen.