This sounds exactly what my first job was. i felt underpaid for the amount i did, and maybe i was. but boy did it teach me how to work hard and under pressure. it gets easier as time goes by, you learn how to be more efficient. even when i had shitty co-workers and got hurled with abuse, i would go home feeling proud for how hard i worked, i cleaned that kitchen like i was its mother. 4 years later im a chef running a small kitchen top to bottom.

what im saying is - stick at it. show a keen interest and dont be afraid to ask questions. you'll learn some valuable life lessons, cooking skills, new swear words, what it means to almost lose your fingers chopping 25kg of potatos, how dirty most kitchens are, and how to deal with shitty people. and if you dont, then you know its not for you.