A day in the life of a cookery trainee
Once upon a time in the bustling restaurant of Culinaris, there lived a young and ambitious cookery trainee named Mia.
Mia started her journey when she saw an employment opportunity advertised on SEEK for a Certificate II Cookery Trainee. She had previously thought of doing an apprenticeship but didn’t want to commit to the three years. A traineeship didn’t sound as overwhelming.
Mia had enrolled with a well-known Registered Training Organisation as part of the traineeship. David was her trainer and he delivered learning to her online, in the classroom, and on the job. He was constantly in touch to support her on her journey. She learned the theory and the skills with David and then she practiced what she had learned on the job. The chef on the job (Josh) gave her a lot of support too. Josh and David often chatted about how best to support Mia and make sure she developed a full range of skills.
The rest of this story is what a busy day on the job was like for Mia.
The sun had just begun to rise, casting a warm glow over the Culinaris Restaurant. Mia, with her apron neatly tied, entered the bustling kitchen, where the aroma of various spices and ingredients wafted through the air. Her mentor, Chef Josh, greeted her with a smile and handed her a list of tasks for the day.
Mia’s first assignment was to master the art of chopping vegetables with precision. She meticulously diced onions, sliced bell peppers, and minced garlic under Chef Josh’s watchful eye. As the morning progressed, Mia moved on to preparing sauces and marinades, learning the delicate balance of flavours that defined gourmet cuisine.
The lunch rush brought a wave of excitement to the kitchen. Mia was assigned to the appetizer station, where she worked alongside other experienced chefs. She plated exquisite dishes, from bruschettas to shrimp skewers, ensuring each presentation was as enticing as the taste. The hustle and bustle of the kitchen during peak hours taught her to stay calm under pressure and to prioritize tasks efficiently.
After the lunchtime chaos subsided, Mia was introduced to the art of pastry making. Chef Josh guided her through the delicate process of crafting perfect pastries, teaching her the importance of precision and patience. Mia discovered a newfound appreciation for the science behind baking as she measured ingredients and watched the dough rise under her expert guidance.
As the day progressed, Mia also had the chance to assist in creating a three-course dinner for a special event hosted at the restaurant. She carefully plated elegant dishes, such as seared salmon with lemon dill sauce and decadent chocolate soufflés, under the guidance of the head chef.
Despite the challenges and intensity of the kitchen, Mia’s passion for cooking only intensified. The camaraderie among the kitchen staff, the sizzle of pans, and the symphony of flavours inspired her to strive for perfection in every dish she prepared.
As the day came to a close, Mia reflected on the invaluable lessons learned during her time as a cookery trainee. She felt a sense of accomplishment and gratitude for the opportunity to be a part of Culinaris’s world. She now definitely had dreams of becoming a chef herself.