New Job

Discussion in 'Professional Chefs' started by paul alfred, Apr 7, 2012.

  1. paul alfred

    paul alfred

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    Line Cook
    A while back I had posted asking for some advice on writing a resume.  I got some advice and a few templates from some of the great people here, and although it has still taken a while...I now have a new job!!!  I was officially hired earlier this week to be a prep-chef at the Historic Menger Hotel in San Antonio, Texas (Directly across the street from the Alamo!).

    I just finished my first day on the job, and all I can say is, "WOW, I love this place!"  The exec-chef is a great guy, and I think I can learn a lot from both him, and the other lead cooks and chefs there.  My first day there I expected to be shown around and set to prepping food...which is not exactly what happened.  I got thrown straight onto the line for breakfast and lunch...and I loved every minute of it.  Also, being a history buff, I can't help but love the place since it is the oldest operating hotel west of the Mississippi...oh yeah...and apparently it's haunted too, lol!
     
  2. kuan

    kuan Moderator Staff Member

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    Good going.  :)  May you have a long and fruitful career in this business.
     
  3. paul alfred

    paul alfred

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    @ Kuan,  Thanks!  

    I've been at this job for three days now, and none of it seems like "work".  It feels more like they are paying me to have fun all day...and I'm saying that despite having my first day being prep for Easter, and my second day being Easter, lol.  It was kind of crazy, but I loved it (maybe I'm a little masochistic, lol...)  I've been keeping so busy that before I know it Chef is telling me I've done a good job and that it's time to go home.  Not that I'm not tired by the end of the day, or sore, or ready to go home and crash...but for the first time, I don't feel like simply being at work is a drudgery.  The more I get to know my coworkers, the more I realize that they have a great team there...and I'm proud to be part of it.  I've already been able to learn so much from them, and teach a few of them a new trick or two as well...I don't think I could have found a better kitchen for myself right now.