I've worked in several casual dining restaurants, and even a couple of country clubs...i started from the bottom as a busser/dish guy around 17 and am now 24. I worked my way through to prep, then the line. I feel pretty confident as far as my future in the industry goes. But at the same time, voiced to my boss (restaurant owner) the i dont feel strong enough to run the kitchen of his new (yet unopened) kitchen, but he told me that i "need to be". so i replied that i would do my very best. I am open to any suggestions and advice on how to be successful at this. I am extremely observant and take direction well, but just feel scared. im gonna push through knowing i wont be fired for not being able to, but i would like to make this work. My concern is that i still have trouble once when in "the weeds", and am mainly looking for advice on how to manage my tickets/ticket times...and especially when things go wrong; i.e. running out of a prepped product, or having sendbacks and flash orders. It throws me off and i struggle to get back on top. To anyone who replies, thank you very much for taking time out of your busy lifestyles to give me some guidance. Thank you very much.