Hello, I'm new to the forum and want to get your advice. I'm relatively new to the industry but have worked at some very busy and quality restaurants. I interviewed and have been hired on to one of my dream restaurants to work for. I've been studying, prepping, and waiting for my first day. They have not announced where they will place me yet and are waiting to get me in the kitchen to see how I do. I want to know if you have any tips for entering into a new kitchen. Im a little nervous about it to be honest. I obviously know I have to work hard and learn as much as I can but beyond that is there something that would put me on the path to sous chef and not the other way around? Any sous chefs or in more of management positions, what do you from an entry level position to where you are today.