Dish to Line Cook

"So, how long did it take anyone who started at dish to get the promotion to cook?"

As long as it takes for the powers that be to notice hard work and commitment to the craft.

Its different for everyone.

 

Also depends on the turnover in your particular kitchen.

Take your goals to your chef/kitchen manager and ask if you can shadow someone on the line during slow times.

If he/she looks at you like you have just sprouted 2 heads then start looking for a place that works a bit smarter.

My managing style has always been to cross train all the positions to some extent (including mine).

Never know when one of the chess pieces is gonna fall and leave the house short on a busy Friday.

mimi

 

One more thing....

While you are at work (say it is a really busy Saturday nite) keep your eyes open for stations getting a bit weedy.

Maybe someone is out of parsley and having to take time to prep more.

Go over and offer to take care of that so the line can get back on track.

Good way to get noticed....

mimi

 

     In addition to what the others have suggested, I'll say you should make sure you are doing a great job at what you are doing. Be a great dishwasher. The pots and pans are spotless, the dishes are clean, any side duties get done promptly.    

If you are doing the job you are assigned to the best of your ability and can find time to help others, you are most likely to get promoted. If the chef needs to pull you from helping the line cooks in order to get the dish work done, you are not focusing on your job.

The dish job is where you begin to learn how to focus, show discipline and how to work hard. Doing that should get you noticed quickly.  

 

Mimi....turnover in a kitchen is a poor excuse to promote someone without the knowledge and experience to back it up.

Happens so much.

 

I agree...

But wouldn't you rather have someone in the wings that has a bit of training if your fry guy sticks his arm in the grease halfway thru service?

mimi

 

Agreed.Cross training is always the best way to go.

Not many places believe in this policy but it works out well when "life" happens.

 

Time is irrelevant.

Be patient.

What is important is YOUR experience and YOUR work ethic.

Never mind everybody else.

Don't compare yourself to others.

As you grow in experiences and adventures, your knowledge will too.

In Europe some kitchens have their apprentices in positions for years. 

 

I'll second Chef Ross.  Time is not as important as what learning you do. If you are in a good kitchen, you can learn a lot by simply observing and helping when possible. After school, continue to read books on food and cooking, practice at home, visit other kitchens of all kinds to see how they operate. Visit an orchard and a farm. Learn the differences between good techniques and poor ones. Most important, develop good work practices and habits and a deeper understanding of how to cook. All of that takes time. What position you have while learning is irrelevant. 

The more you learn, the more you learn there is to learn. 

 

Has anyone left the kitchen during that 6 months, which would create an opening, or has the staff all remained; in which case there would be no spot to move you into?

 

Not trying to hurt your feelings ( although if it does you need to grow a tougher skin if you plan to succeed in hospitality) but there may be something lacking on your end.
If you cannot figure out what it is on your own, you need to meet with chef.
Go prepared with a list of goals both short term as well as future.
Then ask what Is causing the lack of upward mobility (be prepared to take notes) and take any criticism like an adult (mouth closed and ears open).

Just IMO.....

mimi

 

I was just going to tell you to walk in and kick the shit out of the GM. Thank God I was late to this post..........Only kidding, great job getting the cooks position.

 

I have a feeling you will do just fine.

mimi

 

Wes, you got the opening you wanted. It's good to start off slow and learn the fry station. When you start cooking on the front line make everything you do important. The fry station is just as important as any other station. Watch your timing, watch and learn by what the color of the item coming out of the fryer should look like. In the beginning taste the food so you know whats right. Nothing worse than having cold fries on a plate.  The quality of fried items go from good, to not so good, in a heartbeat. The best fried food comes right out of the fryer on to the plate. Don't ever serve something you would eat. ...........Best of luck.......Chef Bill