My Nimbus 23
- At July 20, 2009
- By ken
- In Blog
0
When I was a comis chef to many years ago now to think about, it was always our duty to make sure everything was cleaned after service, although in the kitchen, in which I worked we had kitchen porters, there was still a large amount of cleaning involved with the job. I fondly imagined that by the time I had reached the heady heights of head chef or even executive, these boring but very necessary tasks would fall to those lower in the food chain. Ha! As I now work alone in my own kitchen, these jobs still part of my daily work routine and without even the services of a KP to fall back on.
