They Fired the Pregnant Chef, Then Chaos Hit the Hotel Chapter 09

They Fired the Pregnant Chef, Then Chaos Hit the Hotel Chapter 09

I stood up and bowed to the general manager.

“Then I will resign.”

“This is not a threat. This is my position.”

“The Harbor Crown Hotel next door has been trying to recruit me for a long time.”

“They don’t have policies that punish women for becoming pregnant. They also don’t care whether I am pregnant.”

“General Manager, think it over.”

After leaving those words behind, I turned and walked out of the office.

When I closed the door, the general manager was still frozen in place.

His posture had gone stiff.

I knew he was thinking.

He was calculating the cost.

All I needed to do was wait.

Two days later, the general manager held an all-staff meeting.

At the meeting, he announced the hotel’s new rules.

The policy stating that Food and Beverage could have only one employee receiving pregnancy accommodation in the same fiscal year was abolished.

From now on, any pregnancy-related workplace adjustment had to be evaluated jointly by the employee, the department supervisor, Human Resources, and a third-party occupational health consultant.

No employee could be forced out of her position, demoted, have her pay reduced, or be pressured to give up a child because of pregnancy.

No one could use family connections or management authority to pull strings for one person at another employee’s expense.

Then he personally read out my transfer notice.

I returned to the banquet kitchen.

I became the new banquet executive chef.

That was what he announced publicly.

What he did not announce publicly was this:

The former kitchen manager was transferred out of the banquet kitchen and lost six months of bonuses.

Martin Walker was demoted and removed from the Director of Food and Beverage’s office.

Even Sophia was called in by the general manager and HR for several meetings.

Someone saw her walk out of the office with red eyes.

When the meeting ended that day, I felt my feet settle firmly under me.

At least the general manager was not beyond reason.

At least this time, I had won.

When I returned to the banquet kitchen, I found a bouquet of flowers on my workstation.

Beside it was a brand-new white chef’s coat.

The fabric was soft and carried the clean warmth of sun-dried cotton. For the first time in days, the tightness in my chest finally loosened.

My former coworkers looked at me timidly, then came over one by one.

“Olivia, we’re sorry. We shouldn’t have stood by while the kitchen manager bullied you.”

“Olivia, thank goodness you came back.”

“With you here, I feel safe.”

I looked at their faces and sighed softly.

The truth was, I understood something too.

Like me, they were ordinary people with no connections.

They were afraid of offending the kitchen manager.

They hadn’t dared to speak for me.

I could understand it.

But from now on, the rules had to change.

I clapped my hands.

“This week, I’ll arrange training.”

“We will address the weak technical skills, careless allergy checks, and unclear banquet procedures that caused this mess.”

“We stand on the front line. We must know the operating procedures and emergency response protocols by heart.”

“Otherwise, we fail the guests.”

“And we fail the coat we chose to put on.”

There was still a long road ahead.

I would change the way that kitchen worked, one day at a time.

I hoped these young women would learn to stand taller and remember why they had chosen this work.

And I would be the example standing in front of them.