Well, as I did write in my last post, Arlandia has hired me as a sous chef since last October, more then full time. Currently, I am pushing arond 200-240 hours a month, so there is not so much spare time. Actually, I did apply for that position that I am rented for, but they didn’t want to pay me the salary I demanded, so it turned up as nothing.
The work has a sous chef there is quit easy. It is a typical hotel restaurant wich pulls around 100-150 plates every evening, so it is quit manageable. The exec chef is a few years younger then me, and he is also the former sous chef of the establishment. He has been there for around 7 years, so he knows the place from inside and out. He is also a really creative guy who really want to make something descent of the restaurant….