The number of staff is very minimal, most of the times we are shortage of staff due to off days, annual leaves or on medical leaves. Customers are high profile people therefore they are very demanding. Quality of product use at its highest quality.
I have learned to be more health conscious with the food that is prepared. The amount of nutrient are considered also different dietary for different customers.
The management was not the best, lack of experience and proper purchasing system. Also lack of training or skill enhancement program. F&B is a supplement to the major service which is medical.
Teamwork is lacking, most chef are doing what they are assigned to do. You seldom get any help from others when you are short handed. The layout or set up of the kitchen with too many obstruction makes the workflow inefficient and there were too many workplace accidents which results to hospitalization and long medical leaves.
The most enjoying part for me was having to attend customer personal dietary needs. We often call up to their suites to discuss or consult the specific diet for them. Some of them are VIPs and royal family from various countries.
Easy to manage provided there is sufficient number of staff
Kitchen set up and layout is hazardous. Lack of planning on workflow and safety