firstly a bit of background. I have worked my way up in hospitality starting as bar attendant 10 years ago. at last year i was a manager for a busy hotel chain. so i have done the work and understand how things are supposed to be. I have always had a passion for cooking and have decided to take a huge paycut and lifestyle change and start a mature age apprentiship. I have started at a new venue once again on the bottom of the ladder. Now this brings me to my delema, i absolutly love my job. its 3 months in and i still love going to work. there is head chef, sous chef, kitchen hand , me + 2 other apppentices. work is the first thing i think of when i wake up and the last thing i think of before bed (my wife hates coming second to it). I am also a martial artist and have been for 20 years. i compare the hirachy of a kitchen to that of a dojo. respect is given based on skill, ability which is emphasised by rank. this is just first impressions. that inital respect will only go so far. Now i am going to explain my sous chef. apologies in advance for rambling. has hidden agenda. will do anything to get out of doing work. kind of in his own world so nothing else exists/matters. we could and have more than once been doing my prep in my little desert section and he will just come and dump what ever it is that he is doing right infront of my station when i turn my back, now if this was a test for me or whatever then it wouldnt be so bad. the only reason that he does that is quite literally there is no where else to put stuff.... the entire kitchen is taken up with half finished jobs and things he has gotten distracted from. this is just one of so many examples. he has told me directly when i have asked that it is acceptable to use product if it has been droped on the floor. the rest of us wear hats, when i asked why he doesnt he replied' its only hair. it doesnt matter if it falls in, its a petty issue.' now if i was a junior first year i would be nieve enough to believe it. THAT AINT RIGHT! now the most recent issue is a perfect metaphor/highlight for his entire attitude. staff could have 1 softdrink per day, any more than that and we would have to pay for it, sweet. no probs. that was untill 2 days ago. we get told that because the sous chef helps himself to about 10 a day we can no longer have any. when confronted about it he replyed with i shouldnt have to pay. im more important than that. there is so many more examples but im sure u get the point by now. So... i have spoken to my head chef and she aggrees with me but the 2 never work at the same time, the only time they speak is about once a week. head chef has voiced her opinion to the owner/operator. thats as far as she can go. i know the place of a first year is the bottom of the ladder. but its now at the point where i have to take a breath and walk outside at times to chill off. i cant confront him otherwize there will no longer be an amicable working relationship, but i can feel my pasion and enthusiasm being sucked from me, and thats what pisses me off the most. please advise!!!!