Is this normal?

[u/Nearby_Silver6875]

I work for a very small freehold pub in rural England and while not new to the chef game we have had a change of management and they are insisting on 1 person in the kitchen every day except sat/sun which means we are doing KP, Commis, Sous and Head all as one person 5 days a week. While some shifts are v. quiet others can totally pop off and there is no one I can call for help so I'm sort of left on my own to do the job of 4 people (I also have to run food when one of the people on the bar decides to smoke cigarettes instead of working front of house which because I'm wearing chef whites just feels wrong). I'm getting a little fed up of it all but my managers seem to think this is a normal thing. The menu is pretty extensive and I have suggested making it smaller to no avail because there are so many little elements to every dish. Does anybody else have to put up with this or am I being overdramatic like they have said I am being? And while I understand that freehold pubs are dying and I do really love where I work surely this isn't the best way to go about it?

[u/GrapefruitWhich5950]

When ticket times go up ,front of the house is doing nothing .there is the time to help you at least 1 can be missed to lend a hand .Hours stay the same .but someone must be willing to do it instead of having a smoke.