Ocupand functia de Demi Chef de Partie, activitatile au necesitat un plus de responsabilitate si de devotament. Trebuia sa raspund si sa fac tot ce tine de la materia prima care intra in bucatarie pana la produsele finite si uneori chiar si plating. Acest lucru m-a ajutat enorm in a ma dezvolta pe plan profesional.
Avand functia de bucatar intr-un hotel/restaurant de 3 stele, abilitatile de comunicare, de a lucra sub stres si presiune s-au dezvoltat foarte repede intr-un sens benefic. Ca si atributii, pot sa mentionez ca am ocupat in mare cam toate pozitiile disponibile, fiindca varsta si devotamentul fata de meserie mi-au permis sa avansez foarte repede.
As a Demi Chef de Partie in a french restaurant, I had to learn really fast all the french bassics and to apply them. I had to prepare everything what was on the hot section and to make the orders at night, for the next day. It was the perfect job because, part of my activity was to prepare everything what was on the hot section and this thing hellped me very much. I grow up really much on the professional life.
As a chef in a 3 star restaurant, my skills and imagination grow up really fast and I learn how to work on each section without having any tipe of problem. Part of my activity was to prepare the desserts, the meat, sauces.