Chef De Partie.
I was once a member of a great kitchen team at Hmp Altcourse
it could be very busy within the kitchen,at times stressfull and hard
we had very good managers to rely on for support and advice
the enviroment was always challenging and rewarding too.
The meal time service was always quick paced,dealing with issues from
the prisoners whom worked along side of you,daily.teaching some basic
skills on shift to the prisoners,giving them a better understanding and
self belief as well as rewarding feeling,to have acheived goals,which
went towards a N.V.Q. qualification and possable employment,once they were released back into the community.the kitchen was pretty large and
at hard to suppervise,with only ever 3 chefs and 1 head chef per team/per shift,working on a pattern of 2 in 5 days off/then 5 in/2days off.
the money was very good,holidays and pay rises were also very nice to be given each year.we all were very security aware,security would be the main priority when on your shift,secondly the food to prepare and finally the cleaning process which was also a constant ongoing requirment.i really miss the team work and buzz from helping the prisoners.the close bond we all had as staff,weather it be G4S,Aramark and or healthcare,we all worked very well together,providing a secure,clean,safe and well balanced menu,in our case,to prisoners and all staff thoughout the day.
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