7July 2009,How i wish the day would'nt come by so soon.Just when im starting to get comfortable with my sleeping patterns and daily lifestyle.The day had come for my attachment.Was supposed to start at 1000hrs but i came reporting at 0915hrs instead.I didn't slept the night before.Kind of eager to know what challanges are up for me.So the only person in the kitchen was the Juniour Sous Chef whom i heard alot of stories being she had worked for Gordon Ramsey and all.What i just realize was the bloody restaurant was close on that bloody day but i had to come down and do some other stupid stuffs like deboning chicken leg,crack some crabs just to get the flesh,mind you its not the normal flower or sri lankan crab that we usually have for chilli crab or whatsoever.It was the alaskan king crab.Do you know how huge that piece of shit is?I took 2hours to peel 7crabs.fuck me.And i thought i could go for a fag after doing the work.Nope.She asked me to carry on cleaning the walk in chiller.Damn.So i carried on doing the task she asked me to do and after that she said i could go home and to report tomorrow at 1000hrs again.I agreed and the next day I came at 0930hrs.Finally met my Chef de partie who was taking over my Sous chef place in the meat station as he was on leave.My CDP was a great lad.He taught me nicely and clearly.I learned butchery in just a day.So the cycle repeats.Everyday im doing it until Saturday.My CDP has to go back to army and My sous chef would be back.My CDP told me to be extra careful when Sous is around.So i did.Saturday came,feeling nervous to finally start working with my Sous chef.His a very strong man whom could work non-stop.He was indeed nice for the first 2days i was with him.So monday,I got a time off from work.Like finally.Rested well and came back the next day.Finally got a chance to cook.Sous Chef didn't seem impressed by the way i ran his station.So he suggested me to be the runner and just eyeball on whatever he was doing.I kept asking lots of question to clarify on how things were.Dinner service is always hectic.4 long hours standing in the heat and getting yelled at.Friday night is hell.We were filled with 160guests and 120 of them ate meat.I was on my top gear and tried my best to be alive in the station.Yes,i got cursed by my Sous chef.I wasnt about to break down or anything.I did'nt dare to barked back at him.But soon my carefulness wasn't in any luck.As i was delivering my plate to the pass.I slipped and fell,breaking the plate.My dish was destroyed.It took me 15mins to prepare that dish and because of me we had to hold all the orders.The kitchen went silent after i dropped the plate.My Junior Sous Chef gave me stare and somehow I barked back.What was i thinking?Was i going mental?Fuck that.I stayed strong but silent carrying on doing the other orders and suddenly my Sous Chef shouted at me.I almost teared.But relatively it was my fault.We should never work silently we have to communicate.Though its hard after you messed up,you still have to bounce back.I've learned my lesson on that day.Communication is the key to a great service.Damn,i just realized on how lonely i was after work all the time.I have no one to talk to or text.Even during work,being the only Malay guy there,majority of them we speaking in chinese.Damn,i wish it be fair for us.I hope i could stand working in this place for another 5months.
