- 1
- 1
- Joined Nov 7, 2020
Hi Chefs,
Currently I am with a cafe/restaurant setting station to do griddle, deep frying and pasta. There weren’t much preparation thing that is complicated to do. It was simple. Just keeping the stocks, some cleaning, restocks for next shift and cooking. It can get fast paced at times when orders come together over 30 something lump together in queues. Each slip of receipt contain different food orders or same orders with abit of change so you have to cook it separate. But holy I had stay in same position same routines for 8 years calling myself thanks god I got a job and being loyal.
Looking back now I might be a head Chef by now in a atas restaurant earning big bucks.
I consider myself a line cook or cdp but my current workplace rank all as Cook.
I am being offer an interview at TOP rated place and Michelin star head Chef will be the one interview me.
I am expected to be honest with my skills since my current role honestly is just some simple cooking anyone could pick up fast. To suddenly make a big jump to high luxury place even though is an entry level position again.
I mean with my 8 years experience people would expect a lot of me I seriously doubt I can cope with it should I be offer a position.
Or I should just endure my current workplace since I’m a veteran there and accept Low wages.
I am just being low esteem and my body aren’t that young to go through entry level physical movement as much as last time. As well as to learn of the real skills in a high luxury restaurant Michelin star. But if I survive it my career would see shines.
I do not have good knife skills too.
Currently I am with a cafe/restaurant setting station to do griddle, deep frying and pasta. There weren’t much preparation thing that is complicated to do. It was simple. Just keeping the stocks, some cleaning, restocks for next shift and cooking. It can get fast paced at times when orders come together over 30 something lump together in queues. Each slip of receipt contain different food orders or same orders with abit of change so you have to cook it separate. But holy I had stay in same position same routines for 8 years calling myself thanks god I got a job and being loyal.
Looking back now I might be a head Chef by now in a atas restaurant earning big bucks.
I consider myself a line cook or cdp but my current workplace rank all as Cook.
I am being offer an interview at TOP rated place and Michelin star head Chef will be the one interview me.
I am expected to be honest with my skills since my current role honestly is just some simple cooking anyone could pick up fast. To suddenly make a big jump to high luxury place even though is an entry level position again.
I mean with my 8 years experience people would expect a lot of me I seriously doubt I can cope with it should I be offer a position.
Or I should just endure my current workplace since I’m a veteran there and accept Low wages.
I am just being low esteem and my body aren’t that young to go through entry level physical movement as much as last time. As well as to learn of the real skills in a high luxury restaurant Michelin star. But if I survive it my career would see shines.
I do not have good knife skills too.