Hi, I started working as a commis for a hotel brasseries. I ended up running all of the pastry section baking and cooking from scratch all ice creams sorbets cakes of day bread baking pastry chocolate ect. But my wage was a commis salary. I ended up putting in many free hours around 9 to 10 per week doing also split from 10 am until 11:45 pm. Sometimes chef gives me no break at all working five days on two off. On my days off my section was a mess nothing been made and I always try to catch up and get very stressed out. Is this ok? Would love to hear your thoughts. Should I quit I feel used! And I want somewhere where I can learn better skills like a higher 5 star hotel. What should I do? And what to say to my future employer? Only been there for two months.