Today I had the chance to talk with Sous Chef Chris Profit for 20 some minutes.
He gave me feedback on how I am doing. He said he noticed when I first arrived I was working rather slowly, and that has improved, as well as my caution with knives seems to no longer be slowing down my knife skills.
We talked of all the places he has been, and he spoke of working in Jordan, Africa. He said the resort was huge, and had 8 different outlets.
Worldwide work is now something to think about.
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