- Joined Jul 29, 2006
I currently work for a chain restaurant. I so want to leave the job because it's very demanding and not very rewarding (moneywise). it's so unorganized all the prep cooks come in and prep basically what they feel like prepping for the day and have the mentality of oh..... someone else is coming in later and he/she can take care of it. So my whole shift is like an uphill battle.and even if it's slow the darn line cooks are so lazy they won't prep for there station they'll always call on the prep to do it it's terrible. All this can be avoided if the management would step up and take there heads out of there a**es and tell the darn cooks what they need to do to avoid any 86'ing of menu items. For example if I was the Chef in the morning I would come in and see what is lefftover from the previous day or days and i would make the prep list needed for the day, and not leave it up to the cooks. Anyhow...... I'm currently searching for a new kitchen to work in can, anyone tell me the major differences I will see from working in a corporate kitchen, going into a classical kitchen??