|
|
| *Ostroff, Fair and Company>>>Food Service |
Advice for beginer restaurant chef? |
Hi, tomorrow I start a new job as a chef in a restaurant/cafe. I'm a really good cook, but I've never done it professionally. I have no formal training, and I'm afraid I'll make a fool of myself. Any advise is appreciated, thank you very much if you are in austin, i'd learn to deal with the health conscience people there. don't try to wing it....ask a question if you need to, ask for help if you need it, and don't think you know everything....you don't. you should be familiar with kitchen jargon and terms...also, be sanitary! Yes, do learn the kitchen jargon and sanitation techniques to help prevent the spread and formation of food borne illnesses such as salmonella (which I read that the name has nothing to do with actual salmon, just fyi ;) and e-coli. I'd known someone who was an assistant sous (pronounced 'soo') chef, and he'd said that they would think about the daily specials along with cook and help manage the kitchen activities. As the other postee mentioned, don't hesitate to ask questions especially since people's lives can be at stake if they get sick (heaven forbid) and if the food isn't prepared or stored properly. Wish that I had more advice though perhaps you can eventually take a class in kitchen or food service management to feel more sure of yourself in the kitchen and in a managerial position. Good luck to you, and you should do fine :) |
Finance Categories--Copyright/IP Policy--Contact Webmaster |