I'm an inexperienced chef, and I'd like some advice from some people who are more seasoned. I've been working at my current place, my first chefs job for 9 months. I'd like to start by saying that whilst I know I still have a massive amount to learn, for the place that I am currently working I know most things, and I class myself as one of the best chefs who works there. Now let me get to the problems. We have four sections, and I know them all, like the back of my hand. There are only two other people, plus the senior chefs that know that. Despite that, I don't get given hours. Or rather, I do, but I am called on the day because its busier than expected/someone hasn't turned up etc. Obviously, I'm unhappy about that. In my time there I've been late about 5 times, by 10 minutes, but other than that I turn up 15-30 mins early for each and every shift. I've never called in sick. Because I know all the sections, I'm expected to run the entire kitchen when its quiet. I am totally capable of doing that, but I feel like my wages, and rank don't mean that I should do this. Especially, as I have been passed over twice for a promotion. I'm expected to go onto sections that are getting weeded on busy nights, sort it out, before moving onto the next section - I don't really have a section that I work on, because I'm always expected to help out whoever needs it. I keep up the attitude of just saying 'yes chef' to no matter what is asked of me, and the only thing I complain about to my chef is the hours situations, because obviously I need the money. But I feel like I'm getting used. What do you people with hindsight, and insight thing?