Posted by kim ebert on November 29, 1998 at 03:28:27:
In august i went on maternity leave and i am due to go back the middle of December
at any rate there have been numerous food complaints food poisoning acusations
people are on power trips and our so called executive chef is a total slob and is
allowing all of this to happen. We are suppose to be a 5 star hotel and he is allowing
pre fab desserts, sauces to be made way ahead instead of ala minuite. I am a 25 year old
sous chef, i wish things could be more like the olden days when there was no
such thing as pre fab. please any helpful solutions would be much appreciated.