Journal reflection essay

Journal reflection essay

            I have been working at Scaddabush Italian bar and kitchen as a line cook during my placement. Getting the opportunity at this institution was my life-changing moment. It was a place I was determined to gain a lot of knowledge and experience in line cook career. Working at Scaddabush Italian bar and kitchen, I was very social and could at time interact with, the owner, the management, and the supervisors as well as the fellow inline cooks. I worked close to the chefs and fellow line cooks; I got many skills from observation, learning and the experience and much gratitudes to the chefs and fellow inline cooks who contributed towards my success during the time of my placement. To undertake the responsibility I and to reflect on my development goals and this guided me through all my daily activities at Scaddabush Italian bar and kitchen. My chef and supervisor could assign me different roles as a trainee, honestly, through interaction with many people at the kitchen learned about ethical work behavior and professionalism. I was happy to apply what I learned through this course in the real-life situation — managed to observe and learn the Leadership roles in the workplace and how I could use them in the working environment.

Moreover, I could understand my role in the workplace is to bring an impact to the company and the fellow workers. Observing and seeing the workplace relationship as I could check the leadership at work was also fundamental aspects of my life during the placement. I use that to reflect the Reflect on the knowledge I gained and the impact it has made in my life.

Professional and Ethical Behavior in the Workplace

At Scaddabush Italian bar and kitchen working as a line cook, I could interact with many professionals in different departments, and experienced line cooks and chefs were my sources of guidance and role models. Understanding the professional and ethical behaviors in this company work context was not hard for me. I  could easily observe the way the cooks and the managers interacted among themselves and the way they treated the fellow workers. The chef was senior and supervisor in showing us the way we should behave in the kitchen, how to professionally interact with the fellow cooks and even the other people in the kitchen. It was my pleasure to learn the benefits of keeping other workers occupational health and safety. The professionals trained me on how to observe ethics and show respect to fellow workers. I was able to attend different seminar and forums discussing workplace ethics and professional behaviors. Is helped in equipping me with the best ways to achieve in my career as a line cook. Additionally, I could do my researches based on the other department and also the company history, and it was clear that this company condemns the issue of mistreatment of workers, exploitation of workers low payment as well as the poor working environment which expose workers into danger. These could eventually result in a poor working relationship and paint the wrong image in the society.

Goal Setting Unit

Then after getting the placement, I got introduced to many skills and much knowledge on how to advance myself and improve my life in the future. I was, therefore, had to seat s down and come up with the following goals, which were so crucial in my career. Business idea for my own business I was successful in meeting my goal because I understood that how does this division of work and labor take place, I worked and took complete experience of every section, I have also been a part of opening and closing of the restaurant, hence I have learned every aspect of running a restaurant. Through my placement, I wanted to learn about the locally grown food and their suppliers I was able to achieve this goal because I used to work the locally grown food and I also have been a part of receiving the vegetables and used to observe about the suppliers who supply these locally grown vegetables.

Learn about vacuum packing and freezing I started this from seeing the chef doing this job, then I began to involve myself in the post and I ended up doing it myself by the end of the given time period, hence I believe that I have achieved my goal in  Scaddabush Italian bar and kitchen I also wanted to  learn about HACCP certification I was able to achieve my goal because I always used to understand the reason behind every procedure followed, I used to take internal audits along with the chef to learn more about HACCP and the critical points which are needed to be taken care, I used to follow the procedures of audits whenever got time to understand things better.Generally, from the goals, I had set while working as a line cook at  Scaddabush Italian bar and kitchen. I could see that, it is easy to achieve a goal, but most probably there are some challenges, the best practical ways is not to quit the goals but develop ways of overcoming the problem as this could make me meet my goals. This knowledge is essential to me as I advance towards my future career as a line cook.

Your Role in the workplace

My daily roles and responsibilities at Scaddabush Italian bar and kitchen I were the preparation for my career. I enjoyed my role as a line cook; it was my pleasure to work with the talented team towards making the best meals. Moreover, I gained skills and knowledge advancement on the following responsibilities

• Daily, I could ensure that the preparation station and the kitchen is set up and stocked.
• Prepared simple components of every dish on the menu by through vegetables, cutting meat, and preparing sauces.
• Reported to the executive chef in Scaddabush Italian bar and kitchen I and followed the instructions.
• Every day I could ensure that food preparation and storage areas meet health and safety standards as this would make our products the best in the market
• Scaddabush Italian bar and kitchen as a line cook I used to do Cleaning prep areas and took care of the food leftovers.
• I also was responsible for taking Stock inventory and supplies in Scaddabush Italian bar and kitchen.
• Interestingly I enjoyed working with fellow team members to Cook menu items with all kitchen staff and the line cooks.

Examine Workplace Relationships Unit

Globally different workplaces, there are several modes of workplace relationships issues like discrimination, and mockery, as well as bullying, are common. At my placement in Scaddabush Italian bar and kitchen, I did never come across any incidence where the workers behaved negatively toward food kitchens staff or even people from another department. Order and discipline were everywhere. There was a higher show of respect among the kitchen staff, and I could borrow a lot from the way they behaved. I can generally say that as I worked at Scaddabush Italian bar and kitchen, I was a line cook I saw good working relationship, as we cooked the items in menu together, we helped each other to chop vegetable cutting meet and also during the meal preparation. I could not observe any worker who was behaving awkwardly. Every kitchen staff was very keen and could accept any customer request without discrimination, cook foods according to professionals standards and the best service, are the answer, why this institution id the best in the region. I borrowed the best work place relationship among the Scaddabush Italian bar and kitchen staff and believe that I will be able to practice this in my future career.

Leadership at Work

From my placement, I was able to observe and perfect on leadership skills. I understood that leaders have different ways of bringing a task to completion, and are ready to take risks. Managers, on the other hand, always concentrate on their rules and procedures that have been laid down. A leader still believes in empowering other individuals. Leaders understand that individuals who think on their own can develop better ideas, and are not afraid of someone taking up their places or replacing therm. I will build my career, knowing that Leaders are always ready to venture into a route that everybody is afraid of and try to be successful. Leaders are prepared to break the rules and accomplish a specific potential opportunity that has not been put into use as this is what I have just observed from the chefs, and supervisors in the kitchen. It will be my pleasure to apply these leadership skills in the next company that I will work with, hopefully, my permanent job. My placement experience shaped my way towards my career; I learned a lot from this institution, .histroryand its current progress. I believe that I will be able to secure a permanent job here.

Furthermore, I come to understand that the best time to work upon my leadership skills will be the time when I will be sharpening up my skills while working in a restaurant. I want to own a fine dine restaurant. The day I will see the highest footfall in my restaurant that day, I will come to know that I have achieved my goal.