ياسمين أبيلجاس

In my eagerness to pursue my passion and start a career as a chef, I underwent a month-long training in the kitchen, focusing on the Cold Kitchen section. Along with my 4 year education in the Hospitality and Restaurant Management, I am confident in carrying on the job as a chef.

On my last semester in the university, I had my second on-the-job training at Days Hotel. I was first assigned in the kitchen of the hotel's restaurant, Santiago, where I assisted the chefs in preparing the food and other orders of the guests. I also helped keep the kitchen clean and presentable.

I was then transferred to the Housekeeping Department where I became one of the assistants of the Room Attendants. I was responsible for keeping the cleanliness of the rooms assigned to me and to help the guests with whatever it was they needed.

As part of our training in the university, we were given 500 hours of apprenticeship outside of the school in a real working environment. For the first half of my on-the-job training in The Gustavian, I was assigned in the dining area where my duties were to welcome the guests, take and give their orders, clean up after them and set up the table for the next guests.

As for the other half of that 500 hours of training, I was assigned in the cold kitchen where I assisted the chefs in preparation of the food ordered by the guests. I also did inventories and restocking of the supplies.