High End Restaurant, Excellent Treatment of AllThe good thingsI worked for 12 months as kitchen assistant. Menu includes live seafood (fish, shellfish, crab, lobster, crayfish and prawns) slaughtered and cooked on order only. The kitchen department were very patient in orientating and training new staff to a high end establishment and was a training premise for Chinese cruisine chefs whose duties include selecting the appropriate grade of sharksfins, bird's nest, cooking herbs.I was there from 2009 to 2010.
The challengesVery, very busy during the Lunar New Year. But all helped out in washing up, from beverages staff , waiters to cooks( they did their own pots).
Staff can be cliqueqy and most of them are above 50. Had a few propositions from widower staff as they want to retire with me, an issue carried on too long, even after I left the restaurant's service.