Pastry chef position of a high turnover busy environment
Working at the Opera House after arriving from the UK gave me a great insight and experience in working on a much larger scale than my previous positions in the hotel industry in Europe.
I ran the pastry section with up to 8 other Demi and Sous chefs along with two to three apprentices. We catered for all of the Opera House venues from one pastry kitchen, - more...
Straight shifts no sundays good kitchen environment with plenty of new learning opportunities.
At times the consultants had the control over the menu decisions which became frustrating.