Started my new job

Discussion in 'Professional Chefs' started by taylor94, Apr 3, 2013.

  1. taylor94

    taylor94

    Messages:
    31
    Likes Received:
    10
    Exp:
    Line Cook
    Don't know where else to put this so put it here.

    Started my new job today at a local put the Three Lums.

    Got to learn the menu in 4 days then im on my own.

    Looking forward to it. Going to do me until college.
     
  2. hellobeju

    hellobeju

    Messages:
    2
    Likes Received:
    10
    Exp:
    Line Cook
    Good Luck, Im actually new to this site..but find myself in a similar position. Boss is moving me to his new (unopened) bar/restaurant and wants me to run to kitchen. I'm nervous, as i told him i dont feel strong enough yet. "you're gonna have to be" was my reply, so i stated i would do my very best. Any advice? i only seem to have trouble when tickets become weeds...as im sure everyone's problem is?
     
     
  3. boyo1991

    boyo1991

    Messages:
    20
    Likes Received:
    10
    Exp:
    Line Cook
    yah when tickets become weeds its quite confusing for everyone.. the strategy I use when it swarms in is to just keep calm and don't worry as much about the amounts you put down.. if it seems like say at my station I need 32 boneless wings down, 12 French fry all day, 2 fish n chip and a couple salads. nevermind measurment, just grab and chuck em down. plus you can reward yourself with some of the leftovers when the rush has left :p

    this may be innefficient in the eyes of management, but in the eyes of the company as a whole, this gets the customers what they want, as quick as possible with the least complications. both you guys, remember this for your job, learn the menu in 4 days, it ain't that tough.. if its your first cooking job salads might be tough.. idk why but it seems like everyone at my resturaunt kept telling me it'll be abt a few weeks to learn salads and they were right haha
     
  4. cheflayne

    cheflayne

    Messages:
    4,161
    Likes Received:
    530
    Exp:
    Professional Chef
    Not what I would consider to be good advice if you want a long career in this industry.

    As to the weeds, just stay calm and focused. Weeds exaggerate time in your mind. What seems like forever is seconds when weeded. You don't want to lose your sense of urgency but panic doesn't help you to maintain a realistic outlook. Also remember that speed of movements doesn't necessarily translate to efficiency.

    Work more than one ticket at a time. You don't want to put them all up at the same time, but you do want to get them working. Know what you have "all day" and prioritize from there.

    Weeds will happen and weeds will pass. Life goes on. Enjoy!
     
  5. boyo1991

    boyo1991

    Messages:
    20
    Likes Received:
    10
    Exp:
    Line Cook
    well I don't mean to just throw everything down either ;) obviously keep it within reason.. normally I end up an order up on boneless wings or a French fry or two after a rush.. I guess the guess work measurment will come with time.. but yah the way I worded it doesn't sound good xD
     
  6. just jim

    just jim

    Messages:
    1,317
    Likes Received:
    57
    Exp:
    Professional Chef
    When doing a full rail of tickets, I'll drop baskets of fries.

    I'll sacrifice a few cents of product to ensure timely service.

    Mind you, I am speaking only of fries, and only during the extreme rush.
     
  7. linecook854

    linecook854

    Messages:
    282
    Likes Received:
    19
    Exp:
    Head Chef
    My 2 cents as far as "don't worry about measurements just drop it" etc in less words, is it depends on what station you are working. This is possible on fry station when weeded up as certain things can be re-fried. You can pull fries a minute early and re-drop if needed when weeded up. This is not good advice on saute or grill, however. I can't imagine dropping steaks without knowing an all day or starting pastas without knowing exactly what is needed.

    I'm all for QC but weeds is not the time for perfection and idealized standards. 86 will happen in the weeds, don't argue about it. Think about how next service's prep can prevent that 86. An item will be missed on a long ticket and a special order will go out the standard way, accidentally. Learn to be better so these mistakes are kept to a bare minimum. Communication between the expeditor and between stations in these times is the hardest thing to do but it's the most important thing to do. Rapid, out of control movements only slow you down, steady and in control wins the race every time in the weeds.
     
  8. just jim

    just jim

    Messages:
    1,317
    Likes Received:
    57
    Exp:
    Professional Chef
    Reminds me of a marine sniper motto: Slow is smooth, smooth is fast.

    Slower, precise movements are ultimately faster than rapid and out of control.
     
  9. taylor94

    taylor94

    Messages:
    31
    Likes Received:
    10
    Exp:
    Line Cook
    My advice to myself as well as others who are in the same situation. Keep calm, always check what you need, find out as quick as possible your timing for things especially things used on a char grill. Communicate with your team (waiting staff as well).

    Thanks everyone for the advice they have given. :) appreciate it.