New cook here! Need advice!

Discussion in 'Professional Chefs' started by apfahl, Jan 13, 2012.

  1. apfahl

    apfahl

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    Line Cook
    Hello everybody.. this is my first post on this forum and took great pride in registering as I have just been hired as a cook at my local Beef O'Brady's, here in Orlando. I start early this Tuesday, but I just have some questions about what I should be expecting, and what are things that owners look for when hiring a newbie like myself. I'm currently a Restaurant Management major with the hopes of owning my own place when the time is right, and I am thoroughly looking forward to working in a restaurant. Any hints and tips would greatly be appreciated!
     
  2. kyheirloomer

    kyheirloomer

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    Is Beef O'Brady's a chain? I'm not familiar with it.

    However, you will likely be given whatever specific training you need once you're on the job. The folks who hired you are aware that you're a student, and don't expect you to know more than you do. And even if you were more experienced, you'd probably need training on their particular equipment and systems.

    I know you're anxious. But relax. Whatever it is the owners were looking for in a new hire, they obviously found it in you. For the rest, pay attention to what you're shown, ask questions if you don't understand something, and do the best you can. You'll be just fine.
     
  3. shroomgirl

    shroomgirl

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    I spent some time in College working at Arthur Treacher's Fish and Chips.....working the counter as well as the district manager's asst.  

    They kept tight control over product, counting condiment pkgs....just making sure portions were monitored.  They would prepare for rushes, but try to stay on top of any losses.  One of the kids working a fryer got seriously burned cleaning it out.  Working in a chain gives you an idea of how systems work or don't work.  Either way it's a learning experience if you are open to learning.
     
  4. apfahl

    apfahl

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    KYHeirloomer- Yes, Beef O'Brady's is a chain.. It's a sports themed restaurant, but they use the same distributor as Outback steakhouse. I just realized that it's a smaller chain than most, with no restaurants on the west coast or in the northeast. Also, YES I'm super anxious and very excited to start but from what I've been reading everywhere about new hire's first days on the job,  your advice is pretty much perfect.

    Shroomgirl- That's interesting. I'm looking forward to learning how a full service restaurant works because I want to eventually own my own. Ill be sure to be careful with the fryer :p