I sat quietly listening to the voice of middle aged lady talk, at the same time reminiscing on the processes and steps on how it's done, few hours ago I had carefully jot down and memories every step.
All of a sudden I'm seating here nervous down to my feet, the air conditioner biting into my thick skin despite my heavy wears, I wasn't sure if I was going to get the job, I've totally lost track of everything, whatever be the outcome I know I'll sha get it.
Not like I'm a total jerk at it, of course I've done it few times but since it wasn't something I was consistent at, just once in a while, so that instability was there, the materials for the practicals were handed to me to begin while the EMD stood by watching me, it was of a three different step, then I was through with the first two, which was what I at least knew how to do, but the last one was what I only tried once and I was totally cut out for this,
i made a mess😬
However I still got the job,
Wheeew!.......
I have to work alongside some one who has to guide me into how it's done for a period of one week but due to my inconsistent in getting it right My EMD extended my internship period to three weeks, meanwhile along these period I was creating my own strategy and working on myself off work, memorising and observing, soon I was grabing perfection at the throat, I got the entire process but my EMD still insisted I work extra week to perfect.
For The record, I'm a pastry chef handling production of all sort of Pastery snacks, cakes and lots others too, which is what I applied As, but the Executive Managing Director said there was no vacancy available, but there's for the chops department if I would love to take it, sure I said,....are You experienced, yah of course I said (but I wasn't) 😂.
That's where the drama all started.
I recall when I was wrapping the samosa, my hands were literally shaking as my EMD stood by watching me, her remarks weren't pleasant, yah I know right,
The chops department are responsible for the making of spring rolls, samosa, NIGERIAN puff puff, and a medium sized fried chicken, after all these is done we packed all of them in a transparent plat wrapped it all together using a cling film.
It was a long task to make each of these and pack, it takes hours to be ready depending on the daily required amount that is to be done which is about 60-70 plates of small chops daily, what that means is that you need to be super fast and smart enough to multitask in order to meet up
I was able to catch up Pretty good, but preparing the filling or sauce was another side to it, I was yet to grasp, altho I was working with a colleague who showed me everything I needed to know, it was much easier, but then i was left alone, the only one now heading the department cause the other person resigned.
⏩ fast-forward to present day I can make up to the exact amount of 70 or more plates of small chops, perfectly well, I able to catch the original recipes and my test of it is excellent, with positive feedback from customers
