Training Express Ltd
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"I spent three years as a Commis Chef before I got my first Section Chef role. I’m a Poissonier, which basically means I’m in charge of all fish dishes that get ordered in the restaurant, as well as any accompanying sauces. The thing I love most about my job is the responsibility and independence I have. I report in to the Sous Chef, but I’m completely in charge of everything in my area, and it’s set up exactly how I want it. It’s a lot of responsibility, and you can’t hide behind anyone if you’re not doing a good job – but that’s why I love it. Although I don’t completely love coming home smelling of fish every day, if I’m honest..."