Week 9 EOC: The apartment

TBC

Week 8 EOC: 9-5 Workplace Harasment

In the film 9-5 there are many moments in which work place harassment occurs. The first instance of this occurs shortly after Jane Fonda’s character, Judy Bernly, starts on the job, after Lily Tomlins character, Violet Newstead, “trains” Judy on how to operate the copy machine. Firstly the training session was only 3 minutes long with no actual training occurring. Secondly after the equipment malfunctions Franklin Hart, played by Dabney Coleman, yells at Judy calling her incompetent and stupid. The second instant of harassment occurs when Franklin Hart spreads a rumor about an affair he had with Dolly Parton’s character, Doralee Rhodes. This creates a hostile work place for Doralee in which many of her coworkers treat her with disdain and spread further rumors about her. The third instant of harassment occurs when a character named Maria is fired due to a made up infraction created by Roz, played by Elizabeth Wilson. Roz made up this infraction when eavesdropping in the ladies’ room, this creates a work place that makes people paranoid of speaking out or talking in general due to the fear of dismissal for a made up cause. During the following days an incident occurs causing a mix up that leads to the three leading ladies fearing they killed their boss Hart. When he turns up alive the postulate to the possibilities of what happened, however whence they dismiss it as lucky they are over heard by Roz who then informs Hart of this. Upon receiving this news Hart attempts to blackmail Doralee into sleeping with him otherwise he will prosecute all three ladies. This is twofold harassment, first he is blackmailing an employee with restroom gossip secondly he is attempting to use a quid-pro-quo sexual harassment against same said employee. In the end the Three leading ladies fix all the workplace harassments with the kidnaping of their boss.

Week 7 EOC: Profile Statments

As a Culinary personnel although trained in International cuisine, the twist I bring to food with adapting it to the needs of those that have food allergies, in my time experimenting with classic flavor profiles and adjusting them I have discovered a way deliver favorite dishes that were once thought lost to allergy suffers.

As an enterprising Culinary Professional, I have discerned a spike and interest in allergy foods; this has lead to a goal of creating classically flavored dishes that taste extraordinary yet are made with allergen friendly ingredients.

As an educated Culinary Professional, that has cultivated an appreciation for world flavors through living amongst various cultures for extended amounts of time, I have been able to assimilate different flavor profiles in to classical dishes that are complementary.

Week 6 EOC: Job Analysis

Prep Cook (2016/2017) – McMurdo Antarctic base

ESSENTIAL DUTIES AND RESPONSIBILITIES:
Responsible for preparation of all assigned menu items for primary and satellite locations, utilizing proper cooking techniques and batch-cooking methods.
Monitors cooking, holding and serving temperatures of hot and cold food.
Agreement with and adherence to the Standard Operating Procedures and tasking responsibilities of the food services department.
Able to cook in a setting that is open/displayed to the customers.
Displays a commitment to providing exceptional customer service, as outlined by the food services department.
Able to follow standardized recipes as assigned by the Sous Chef or Food Service Supervisor.
Able to coordinate, monitor and expedite batch-cooking procedures before and during service.
Responsible for proper labeling and dating of food.
Responsible for proper use and timely cleaning of equipment and tools.
Responsible for maintaining sanitation standards of work areas, cold and hot storage areas and service areas.
Responsible for complying with all standards of safety and sanitation in the kitchen and serving areas.
Able to maintain flexibility and a positive attitude in a dynamic, fast-paced environment.
Displays self-motivation in physically challenging and atypical working environments.
Able to work in a team unit composed of diverse personalities.
Works conjunctively with Stewards to ensure timely transfer and scraping of dirty pots to pot-washing area.
Able to lift up to the safety regulation minimum from the floor to a table or cart in a safe manner
Able to stand for up to 12 hours.
Performs duties in support of Infrastructure and Operations Division metrics (as provided by supervisor).
Supports the achievement of ASC metrics, whether metrics are directly or indirectly, effected by this position’s work activities.
Complies with all ASC Environmental, Health & Safety, and Quality Assurance, requirements and goals.   Provides documentation to these divisions as necessary to ensure adequate and legal documentation.
Work to achieve ASC goals and contractual commitments.
Performs other duties as required.

EXPERIENCE: Minimum one-year cooking experience in high-volume facilities, not including convenience or fast food. Prior military or government contract experience preferred.

Week 5 EOC: 3 Tweets

tbc

Week 1 EOC: My Best and Worst Job

The best job I ever had was at Raising Canes. While the pay was not the greatest, but for a first job was fair, it was great working environment. The manager staff was fantastic. They made you feel like an important person and valued you as a human being. On top of this they were also able to make working fun and productive. In addition, they recognized peoples’ birthdays by bring them a cake for individuals that worked on their birthdays. The worst job I ever had was a Vector Marketing which is a subsidiary for Cutco. While the job was fun, direct sales person for knives and other household goods, the managing staff was very harsh on you. If you had high sales, they would give you recognition; but if you had low sales you demeaned in front of the entire work office. The pressure to be in office in order to make appointments was high, demand for a minimum of 10 appointments to be set up with in 2 hours on a Wednesday evening every week in office were you were cheered or booed depending on your numbers was a sure fire way to make people feel unappreciated. The language that was used in that office was also demeaning. In total recognition I feel that for both of these companies the management team in charge will either make or break how people perceive jobs as being great or bad places to work at. 

Week 1 EOC: My Voice

In the English world there is an old adage along the lines of, “If you can’t stand the heat of the kitchen; Get out!” While in the culinary industry the heat of a professional kitchen is higher than a home one; there are so many other factors that influence the industry and how well you do in it. As a culinary professional I can say that this industry is a very hard one to work in. While a viewer from the outside my say that the work done in this industry is relatively easy, it is not. This industry is rough and merciless. As I continue to adapt and climb the ladder of my industry, I develop more skills that allow me to be successful as well as attain meaningful knowledge. I continually seek out jobs that will challenge me in ways that I have never been; my dreams and aspirations in my field have been extensive. I do not wish to be a simple line cook or executive chef; my end goal is to work as the executive chef for the White House. How I reach my goal is through a 12 year plan I have set up.