I relocated in Sydney, Australia March 2016 and had the opportunity to work for one of the best hospitality companies. I learned so much from my chefs, they taught me alot from as simple as slicing to as complicated as managing ordering of food and non food items. I had the opportunity to handle a very diverse team and doing rosters as well. Hardest part of the job is making sure everything is in place even before service starts, from schedules to preps down to meeting food cost and labour cost. But at the end of the time, the job is very fulfilling.
get to work with nice people
long hours but that's a given from any hospitality job