Last minute tips?

Discussion in 'Food & Cooking' started by truffley, Feb 12, 2014.

  1. truffley

    truffley

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    Line Cook
    I'm going to be going in for the first time as a line cook at an Americanized Italian restaurant, I've already worked there for about a year and a half bussing tables, washing dishes, running food, hosting, and doing minor food prep as well as other odd jobs around the restaurant. I know the staff and owners really well. I'm going to start my training today starting with salads. I've already memorized all the ingredients and what not, but do you have any other tips for today? All of the cooks told me the key to success is "Fast and neat" anything beyond that?

    Thank you!
     
  2. kaiquekuisine

    kaiquekuisine

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    Line Cook
    Well being on time and attentive is a must. Even though you may be trained that doesnt mean you shouldnt watch how the kitchen functions and how others do certain tasks. 

    What you don´t understand or don´t know how to do... ASK. Do not take the risk of getting called out on something you could have simply questioned and received clarification. 

    Work clean, don´t make a mess and dont leave a mess sitting on the counter. A mess will only get bigger until you do something about it. 

    Be organized, it may be the first time in a kitchen, but still organization is key. 

    If chef asks you to chop something you ask what size. And make sure he sees if you are chopping it the right size. 

    Try not to cut yourself, make sure you are wearing clean clothes, and just pay attention. 

    Tip: Carry a small notepad and pen in a back pocket, apron, chef coat etc... writing things down helps.

    If possible cellphone on mute or on vibrate. Cellphones on the line don´t work out at least keep them in a back pocket and only answer them when you arent busy. 

    On my first job, i would write everything i needed to prep (i prepped everything to a T) the night before, double check at work. I would cross out tasks after they have been done. Even if you have the ingredients memorized it doesnt hurt to have a list. 

    You working their for a year already gives you an advantage because you understand the ordering system as well, and you know the cooks, and you know the waiters. You will be fine. 
     
    helloitslucas likes this.
  3. truffley

    truffley

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    Thanks so much for the advice! The first night went great, I made about 40 salads and got down to averaging about 20-25 seconds on the simple salads. Now I have to memorize about 20 more recipes but they are much more complicated, but they're all sandwiches which makes it easier. I can't wait!
     
  4. eastshores

    eastshores

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    I Just Like Food
    Sounds like you did great! I envy your adventure. I know there is a certain degree of romantic delusion I have about working on the line, but it would feel awesome to nail things consistently, to excel under pressure, etc. I imagine (and that's all I really can do) but to be a part of a successful place, that gets nailed during service; to push and succeed as a team and know that it is the teamwork that makes the place successful must be a very rewarding experience.