I also assisted with several Sunday brunches and different reserved parties. Some of the goals I had for my internship included improving my knife skills, establishing plate presentation, and improving time management skills for food production. It was unfortunate that I did not get to practice my plate presentation as much I would like to but I know there will be more time to work on it in the future. I was able to practice my knife skills about every day I worked. They are not developed as much as Chef’s were, but one day they will be there. I was really excited to develop and see improvement on my time management skills. It was nice knowing what sauces or stocks to work on first and what else I could work on while other things were cooking. Learning this skill was really important to me because I have always had a difficult time figuring out when to have ingredients prepped and when to add them into a recipe. I learned how to improve this skill by watching others and being able to figure out what takes longer to cook compared to other ingredients. These skills have really come a long way, and I cannot wait to use them at home and for what the future may bring …show more content…
One of the first things I learned was that following safety policies is difficult to do in the restaurant business and it’s difficult to make sure all of the employees are following them