Friday 4 march Boma

I was working a split shift which means i worked from half past seven to one o'clock, had a break til half past four then it was back to work. i started off preparing roasted vegetables that i had to spice myself, chef Errol and William said i can season it the way i want. after that  was cutting 4 whole chicken into portions and chef Errol taught me how to find the joint of the bones. he taught me where to cut the portions and then chef Sean seasoned it.when we started at the boma working behind the flat top Chef Sean told myself and kieron, one of the other first years, that we have to communicate with the guests. basically what we did was telling them exactly what the where eating and we had to remember to say that they should have great evening . Chef Sean taught us how to cut a beef roll in a close to perfect slice, we struggled but we're learning and we did have about 80% on good cuts.