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Your RDA of Journally Goodness
7 years ago
Hello!
Things have been a bit hectic lately! But it's in a good way this time. The restaurant I cook for is on the cusp of opening up a second location and that means we've all been very busy. My boss signed the paperwork and picked up the keys about 2 weeks ago and has been remodeling the place ever since. I've been training their new manager and cook on how to prepare our menu properly and everyone's been trying to decide who's going where.
I'll be staying at the original location as the main cook. My co-cook (we never really had a kitchen manager/supervisor as there was only the two of us) and my boss, the owner of both places, will be heading out to open this location up.
I'm pretty relieved that I'm not moving to the new location, since one of the HUGE perks of this job is it's a 15 minute commute from home. ^.^ I really hope we succeed, though, because it'd be a nice resume boost to be able to say I helped design the menu at a successful local chain.
Fingers, toes and claws crossed my fuzzy friends!
As always, feel free to share your life updates below. ~Poco
I'll be staying at the original location as the main cook. My co-cook (we never really had a kitchen manager/supervisor as there was only the two of us) and my boss, the owner of both places, will be heading out to open this location up.
I'm pretty relieved that I'm not moving to the new location, since one of the HUGE perks of this job is it's a 15 minute commute from home. ^.^ I really hope we succeed, though, because it'd be a nice resume boost to be able to say I helped design the menu at a successful local chain.
Fingers, toes and claws crossed my fuzzy friends!
As always, feel free to share your life updates below. ~Poco
I've got a hectic kind of squirrelly life at the moment - I'm busy at work, and also running a memory competition in London in a week or so, then going to Korea to compete in another one, then coming back and moving house... and also trying to find a moment here and there to draw some pictures. ^.^
Actually they're both pretty easy to work with. The new manager is a hardened restaurant veteran from Ireland of all places. How he ended up in the middle of the Rocky Mountains I have no idea. The other is young, but quick to learn. I couldn't have asked for a better duo.
PS. What sort of restaurant is it?