Ft=full time. I am often in positions where it is hard to estimate the time to complete and therefore end up with extra time but no direction. In those cases I ask them before hand if they have "fill in" tasks that I could pick up at those times. Those are just little stuff to fill in the time. Otherwise I self train. I have no idea if that is something you can do as a pastry chef in an active kitchen but it seems reasonable. I am presuming that is the job. If they asked you to be there for a certain number of hours and you agree is it not reasonable for them to expect you to be there the entire time?

My hunch is this is really about proactive communication. If you are proactively communicating with your boss you are building trust and learning queues on what is acceptable. Iow, don't wait for him to come to you. My guess is the other employees have done that which is why they know when it is cool to leave and when it is not. You may need to stand around for a while in order to earn his trust and respect.

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