New to the forum, not entirely sure why I'm here, or what the forum is all about.

Discussion in 'Professional Chefs' started by godfatherr, Mar 9, 2014.

  1. godfatherr


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    Professional Chef
    Hello fellow gastronimist,

    I've gone to Le Cordon Bleu, and graduated with my certificate, and then graduated from the Art Institute of Pittsburgh Online Division with my F & B  Operations management certificate. I've been working in the restaurant industry since 2005, starting out as a dishwasher at Timberlodge Steakhouse on Mother's day 05. My job history looks a little spotty because I've picked up a cooking gig here and there with a couple other dead end jobs mixed in there before I graduated from LCB, but I've been cooking professionally, or at least with a professional mindset for the past three years solid.

    I had a night that 

    Maybe I decided to join this forum for this single post to speak my mind to other cooks/chefs who can relate maybe give me some advice, or maybe I need to go out and drink a few beers and forget about this, I dunno, but hear me out lol.  
    Today during the restaurant's winter "rush" (I live in Wisconsin and during the winter time in the area that I live in, guests can become quite scarce), I realized something; I bust my a$$ day in and day out, trying to help out the "team" as much as I possibly can. Stocking all of the stations and making sure things get done, and the other cooks, besides the sous chef, just kind of stand around, talk to everybody about the random line-cook thought, take their sweet time with tasks, and just kind of expect the prep work to be done for them lol. 

    I do the work that I do so that we don't serve poor quality food and so the restaurant is ready to cook the food, as I love the complete idea of good food, and I am very proud of my restaurant. It is also almost raise time, which gives any cook/chef that incentive to work hard, but I'm starting to think that if I cut back on my level of work, the other two cooks will pick up the slack like I have been doing for them, and not putz around so damn much, or at least the Executive Chef and Sous Chef will take notice at the work being done. I don't want the management to have to pick up the slack, and I don't want my restaurant to serve bad food, but I'm not too keen on doing somebody else's work everyday.

    Does anybody think it would be a good idea to maybe focus on my station (Grill), and have the station tip top and pristine, and let the other too cooks worry about their stuff, or should I just take everything with a grain of salt, and keep busting my a$$ in hopes that one day the other two cooks will step up their game and management will notice that I'm either working my a$$ off or that the other too cooks (this one I know for sure) barely cook at all?

    Haha, maybe I'm just being a poon, and need a beer. I haven't had one in quite a while...