Advice Needed!!

Discussion in 'Professional Chefs' started by rk92, Feb 21, 2014.

  1. rk92


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    Culinary Student
    Hi all.

    I recently had a trial shift at one of Gordon Ramsay's Michelin starred restaurants, to cut a long story short it was my first time in a professional kitchen in nearly 2 & a half years (lots of places around me have shut due to current climate & I fell into a different job that is well paid). Im only 21, but up until recently have a good CV for my age, working my way up in different places & work experience at Marcus Wareing.

    When I arrived at Gordon Ramsay's place, it was great to be back in the kitchen, however the experience not so good. I was prepping vegetables & any job I was given that was a little more challenging the chef who was in charge of me said he'd finish it and gave me more vegetables, having been out of the game for a little while I knew what was going on, he was basically giving me his veg prep for the next couple of days so he didn't have to do it. There was a brief before lunch service where the head chef said I was on garnish with the same person who had given me veg all morning & as there was 2 of us to make sure I was used. However, he didn't. Instead I was grating carrots for the whole of lunch service.

    Anyway, I received an email saying I didn't get the job. I replied saying thank you for the opportunity and may I ask why I didn't get the job & any pointers would be great. In all honesty, when I went in there I didn't know what to expect from myself being out of practise, but once I was there it felt like I hadn't been away, I've come away with a feeling that I wasn't given a proper trail. Has this happened to anyone else? Where do I stand & in all honesty should I report it to there head office?


  2. meezenplaz


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    Sous Chef, Event Manager
    Report what? Sounds to me like you weren't what the chef was looking for. Could be a thousand reasons.

    Or nothing logical. For some reason you didn't mesh. But you do feel you meshed with the kitchen itself despite

    your absence. So count that as a positive and use it to boost your own confidence. Sure it would've been nice to

    walk in, work, fit in right away and be able to stop looking. But statistically it's more  a numbers games, odds

    being against finding what you want straight away. More of an exploration. You at least have a little more experience

    in yet one more kitchen to call upon in future endeavors.
  3. kaiquekuisine


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    Line Cook
    You went for a trial shift and didnt get the job. 

    As stated it could be for various reasons, maybe something compltely unimportant, or maybe he just wanted some free work for that day. 

    Think positively. You completed a stage at a michellin restaurant after being away from the industry for awhile. You did you job, left which your head raised high. 

    If they can give you some advice great, if not, regardless you did what you were ordered. 

    You staged, you didnt get the job, but life goes on, take the next step and go after another stage, another trail shift, another opportunity. Dont stop now!!
  4. chef torrie

    chef torrie

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    Professional Chef
    Well,congrats on the stage. A trial like that isn't always easy to come by. So be proud you were able to step into the kitchen and you didn't feel like you missed many steps. It was a stage and you didn't get the job. Its happened to me and many others. I'm sure there were MANY more applicants and either somebody else fit the part better or the chef just wasn't feeling it for some reason. Keep you head up, and keep cooking. Other great opportunities will arise, trust me on that
  5. michaelga


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    Retired Chef
    Looking at things from the other side -  (please don't take this the wrong way) -

    How did you execute those tasks given to you?  

    Did you finish quickly and cleanly? 

    Was the prep up to standard?

    Did you need a lot of advice / coaching to get the prep done?

    When done with prep xxx did you immediately start cleaning and looking after the area?

    Did you ever grab a broom or mop - take dishes back to the pit?

    Did you take notes when 'the chef' took over?

    Did you loose the ability to finish "any job I was given that was a little more challenging the chef who was in charge of me said he'd finish it     and gave me more vegetables"  because you were doing it slowly or not up to standard?

    Did you ask the chef (likely a line cook - not a chef) if there were/was anything you could do better.


    anyway you probably get the point i'm driving at.


    For next time; don't ever go into a stage; do the work and then just go home.  

    You have to constantly ask questions and actively seek advice when you are there.  

    No one has time to write / phone or go over how your performance was after the fact.

    While you are doing things and are right there - ask, ask, ask. 

    Question and respond.  

    Don't be a pest about it but you should certainly have a feeling for how the stage is going.  

    If you honestly don't know how the stage went then you/they are lacking a connection - ie. there is a communication problem.    Which means you won't get the job.

    If given potatoes to peel - peel them like nobody else before!

    Check they are peeled properly ie. not too much waste, no eyes etc. what ever the chef wants.

    When done with said potatoes, store them, label them and get setup for more potatoes!

    You want the Chef (or line cook supervisor) to say you're the best damn potato peeler they have ever seen!
    Last edited: Feb 22, 2014