First Chef Job

Discussion in 'Professional Chefs' started by theperegrine, Sep 24, 2013.

  1. theperegrine

    theperegrine

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    Hello all,

    I have been doing some consulting work for independent restaurants recently, which is awesome. At this most recent place, I have been seeing some real results over a short time. They seem to be pretty impressed.

    However, their chef is stepping down soon, and they just asked me to come on board full-time with them and be their new chef. I've been a senior cook before - nearly a sous-chef, and I have plenty of experience in food cost, ordering, inventory and execution. But I've never been THE guy.

    I think I'm going to take the gig - it pays way better than my line job right now. But if anyone has any advice on being a chef for the first time I'd love to hear it.

    Cheers!
     
  2. bada450r

    bada450r

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    I think the hardest part in the beginning for me was being the boss, and knowing how to train the people...trying to keep the passion of being creative and making your cooks understand that they to can be ambitious to...not everyone goes for it...ive been cooking for a while and every time i go into a new restaurant, i like to show my guys how well i can work the line. good luck on your new job
     
    mikeswoods likes this.
  3. lbrax27

    lbrax27

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    Learn that the stress is coming; and how you keep your cool and answering to others; but not showing your flaws in what your are unexperienced in; and keeping your employees as employees and nit your friends. But it's always good to show your talents, express your self in your plates
     
  4. cowboy

    cowboy

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    You always have to remember that everyone is watching you and that can be good or bad depending on you.  I here recently have had a few guys in my kitchen say they were ready for a sous position and wanted me to consider them for the opportunity.  First of all I am the type to hire from within first so I entertained them  and left each one to drive the ship for a day.  They did all right but they where in the weeds and the line was going down.  I stepped in in a very calm manor and took control of the pass and redirected them and my guy sat and watched my process of doing that.  At the end of the night he came in to my office and told me he didn't understand why the rest of the kitchen focuses so much better when I'm on the pass.  I told him it's about being watched!  No matter what your doing in a kitchen as a chef you have to be consisent and maintain standards (just ask anyone who has ever worked for me anywhere my favorite saying is "MAKE IT RIGHT OR MAKE IT TWICE") then the kitchen will follow you blindly and your inner chef will come out!   
     
    mikeswoods likes this.
  5. dobzre

    dobzre

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    Get down in the mud with your cooks! Scrub, scrape, shuck, peel, and wash. Once your line has you're respect, you're golden. Now about those "Managers..."
     
    tony balthazar likes this.
  6. tony balthazar

    tony balthazar

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    I have to second Dobzre  on this one. No matter which position you step into as a lead - it's all about your team knowing that you are one of them.. NEVER use the word "staff" recognise that you're a team - and you'll develop a mind set that will set you apart from all that have come before you. 

    Respect is earned and once you've earned it by working in the trenches with 'them' your brigade/team will follow you... anywhere
     
    Last edited: Oct 6, 2013
  7. rat

    rat

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    An old chef once told me "never let them see you suck" that and always pitch in on the job no matter what. wether it be dish station or whatever.
     
  8. brak0908

    brak0908

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    So I have an question... =
     
    Last edited by a moderator: Oct 7, 2013
  9. theperegrine

    theperegrine

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    Thank you all for your kind words and advice. I am now well into my second week and everything seems to be going swimmingly. Next step: roll out the new menu! Tasting for the GM and owner is tomorrow!
     
  10. cowboy

    cowboy

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    Handle your business great job...remember to keep things simple let the food be what it is