- Joined Jun 24, 2011
I recently graduated from a small culinary school and have only been working in restaurants for about 4 years most of those years doing everything else besides cooking on a line. My job right now in the kitchen is a prep/pantry,mainly salads and some appetizers. Im getting more knowledgable about ingredients and cooking techniques everyday but today I was asked to help during service and I felt as if I was only getting in the way and just couldnt get it together. I had a simple job, dealing with the veg and starch and I was just making so many wasted movements in the kitchen. This was only my second time on the line.Just feel as if I should have done better.