Hi people, new to the site and very new to FRESH food cooking. I have over 10 years experience in branded restaurants using mainly microwaves and combiovens with pre made ingredients and meals. I worked my way up to running my own kitchen, however now I am starting over in a fresh food enviroment as s commis. I am very new to it and I am worried I won't have the creativity and palette to combine different foods for different tastes etc. I know I can cook and get down with the best on the line. Speed isn't an issue and quality isn't, I will send out food to 100% of what it's ment to look and taste like as shown by the sous and head chef. However my question is can you be successful in the kitchen industry without being creative and creating your own dishes. Don't get me wrong I don't want to be a restaurant owner chef, I just want to be one of the hardworking guys behind the executive.