DC 27's Culinary Journey

Where we play with fire, and we love it.

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Boleh tahan ke?

Saturday, January 19, 2008
Fudge it. I came to effing early... again. I'm regretting the fact that I could've woken up 1 hour later, and not feel like a drunken shit at the moment.

Anyway, back to last night's conversation with one of the Commis in Prego. He mentioned that once a long time ago (dunno how long), Chef Wan's son used to worked in Prego. Formerly he was an Executice Sous Chef in another restaurant, but when he moved to Prego, he was only a Commis I/II. It's easy to get promoted in a restaurant, but usually the title is wortless in a hotel because the standard is higher.

Anyway, guess how long he lasted?






Haha!! Westin has a high turnover of employees because of the workload. Many apply for jobs, and get but not many last through the first few weeks. Especially in Prego. There was a Commis who said he was a Malaysian but worked in Finland for a few year in the banquet kitchen. And guess what? Surprise surprise he quit after 3 days. Heck, he didn't even know what saffron is.


Many of them are CDP, Sous Chef, Banquet etc but once they enter Prego, it seems they always quit as soon as they could. Goes to show how much people can only take even if their names are full of titles.

No use, those titles.

1 mirepoix:

  1. Jon said...

    Unless you have a michelin star?

    January 20, 2008 at 2:26 AM  

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