I used to work at dessert party and breakfast party in Sydney Novotel, Australia.The good thingsI mainly worked on making desserts and fruit plates for VIPs. Also, a dessert part chef who worked with us told us many things, so it remains a good memory. It was an opportunity to change positive thinking about working abroad.
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The challengesIt was a little hard to communicate in English at first. However, as time passed, communication became easier and I was rather interested in speaking in English.
After finishing my internship in Australia, I went to the Philippines to study more English.