Starting a new job this week

Discussion in 'Professional Chefs' started by thumper1279, Jul 21, 2013.

  1. thumper1279

    thumper1279

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    Hi everyone 

    first time for me posting in this section of the forum 

    i hope that some might help my curiosity on this 

    didn't know where els to possibly post this 

    So i starting a new job tomorrow  it's a brand new restourant opening up 

    it's a higher end chain not like  red lobster or anytihng like that 

    this chain only has 13 restourants including this one 

    what i am curious about is 

    is it normal for a restourant of this high end status to required there Kitchen staff   Cook's and chef's to have there own tools  

    such as knives  and other item's 

    or is this not very often heard of 

    i could think of it like perhaps they are just that cheap that they want everyone to have there own stuff so 

    the cook's feel more comforatable with the equipment they have they use they know already 

    and don't want anyone having to get used to new things so they want them comfortable with there own 

    kind of like a autoMechanic 

    2nd   it could be so that we understand it's not cheap stuff we need to take care of it and apreciate our own stuff 

    3rd 

    they are just that cheap 

    they don't want to buy items like this 

    like 

    for example what the Chef's handbook said that he handed to  the prep cooks  line cooks and his chef's 

    had things like 

    required tools that we have of our own 

    Carving knife 

    French Knife 

    Slicing knife 
    cerated Knife 

    cooks fork 

    tongs 

    cake tester 

    fish tweezers 

    and anyting els we personaly thing we need that we can't do without 

    and these are for us to have of our own not to use of there's 

    like me i have all of these but wondering is it normal for restourants to say have your own 

    like i know they are not cheap when it comes to pay because im starting out with no professional restourant experience as a Prep Cook   

    makeing 10.00 an hour  in a restourant where  almost everyone has atleast 3 years experience before being hired 

    i was given the chance to proov myself and this is what i am going to do 

    but wondering 

    what others thought son this is 
     
  2. mikeswoods

    mikeswoods

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    Many restaurants expect the cooking staff to provide their own hand tools---not all,to be sure,but many---If you own them,bring them----It is an unwritten law---never use someone elses knives--ever--

    Mine are highly trained and I do not want a green horn teaching them bad habits.
     
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  3. thumper1279

    thumper1279

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    ah ok cool thank you for the response 

    i am really excited and looking forward to it but i know im going to have to walk threw walls to show the Chef that he made the right desision with me when everyone els on staff has years of more experience then myself 

    he has made me aware of it clearly 

    so i know it's him saying don't make me regret giving you the chance 

    we are not talking about 

    some 100 chain group 

    this is buckhead life restourant group 

    and so far 

    i am scared nercous out of my freaking mind 

    but excited at the same time 

    what i don't understand is why the chef never mentioned thermometer he said cake tester 

    so that confuses me 

    like he wants us to judge the heat by feel not by look or something 
     
  4. kaiquekuisine

    kaiquekuisine

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    ehh depends in the place really. 

    The restaurant i work at has everything we need , ( knives , tweezers , tongs , etc.... )

    But im comfortable using my own knives so i bring in my chefs knife and a parring knife to work everyday. 

    Aside from that the rest we got in our kitchen. 

    Really only things i may bring from home , are maybe some tools that give a new dimension to the food , since we dont do alot of fancy desserts , when we want to do something fancy someone will usually bring in a torch and some beaks for our pastry cream but thats about it. 

    But again this may just depend on the place as well. 

    Now if a restaurant required me to bring everything from home to work then i would probably be confused , i can understand knives and maybe even tweezers but to ask me to bring in spatulas , and wooden spoons , and even cutting boards i would probably make a wtf look <_<
     
    Last edited: Jul 21, 2013
  5. thumper1279

    thumper1279

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    no not cutting boards or anything like that just our tools  not equipment i guess i should have wordedit better 
     
  6. kaiquekuisine

    kaiquekuisine

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    ehh i dont see a problem with it , but i still think the place should have knives and other cooking tools because well , you can always get robbed , forget them , or break them. 
     
  7. petemccracken

    petemccracken

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    For me, whether required or not, I bring my roll.
     
     
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  8. just jim

    just jim

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    Same.

    Most places have basic knives, and if they've been open for a few years those knives are worse for wear.

    I'm more comfortable with my own knives, and they're much sharper than any house knife.

    Depending on my workspace, my coworkers, etc. determines which knives I break out.

    Current job is great, I can use any of my knives and know they won't be abused by anyone else.
     
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  9. chef bilby

    chef bilby

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    +1 Pete - bring your own tools - knives and other equipment you favour and are familiar with - it enables you to do your job better and more efficiently knowing that your tools will work and perform when you need them plus you know they will be sharp when you need them 
     
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  10. cheflayne

    cheflayne

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    Pretty much agree with everyone else about bringing your own, at least initially. There is enough to familiarize yourself with a new job without having to locate tools and hoping they are good to go at the same time. After you get the lay of the land, you can always leave items at home if the work place has similar ones that are readily available and in good working order.
     
  11. thumper1279

    thumper1279

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    today was the first day  we have not officaly opened yet but we are prepping this week 

    i made a crust and a spicey mayo 

    i saw everyone also had there own tools i think once the place is a bit more organized we will be easier to put our things in specific areas an have our stations and all 

    but it was a good day for the first one 

    i stopped at william sanomal to buy a cake tester today 

    and i saw they had there shun's on sale i really have wanted one not to take to school to show off probabbly not even to take into work most likely to just stay home and use it at home 

    maybe take it out on special occations but i really just want one 

    now that im working i think ill decide over the next week and this weekend pick one up 

    they have a  shun kaji  wester chef's knife 8 inch for 149.00  how ever after my 20%  discount i have there i would get it for just under 125 after taxes 

    they also have there own shun priavte labled with william sanoma name on it also and shun not sure if its hand made like the other ones but it's less exspensive and a 8 inch is on sale for 79.99 

    so ill see how i do after the first week in work and maybe if im doing good ill get it as a gift to myself 

    but ok back to the topic on hand 

    i htink its just a bit hectick becuase it was everyones first day today and we just need to get organized how ever some people i don't see lasting to long because the chef had to yell at them for takeing an hour and half to chop and mins garlic and ginger 

    the 2 things i did  

    the Executive chef and the Ececutive Souce chef  both tasted and both had a smile on there face and said good job 
     
  12. cacioepepe

    cacioepepe

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    I've opened 3 restaurants and rarely is it smooth sailing. Even in the second month, so don't worry about things being uncontrolled chaos.  Under the right supervision things will mellow out into routine.

    In regards to the original thread.  When I got my first job in NYC they had a handout of things that we needed.  They included but not limited to the following:

    Knife

    Paring knife

    Steel

    Fish spatula

    Meat fork

    Heat proof spatulas

    Plating spoons (no shovel spoons!)

    Mini strainers

    Peelers

    Tweezers

    Slicing knife

    Spice grinder

    Mise cups

    Measuring cups/spoons

    Small offset spatula

    Mandolin

    Besides the fact that as a proper cook, you should have all these items, it does create a sense of ownership. Its shows professionalism. Once you have a mandolin or spice grinder that belongs to the 'house' you can guarantee it will be broken, rust, dull or be lost much sooner.  It will end up in a hotel pan or drawer where all the other shared tools go and say goodbye.  Finally, at 31 I've ended the practice of bringing in my own sharpening stones for everyone to use.   If some one needs a sharp knife, I'll teach them or just do it myself. They chip, break, are stored in water, whatever.  If those stones belonged to the last person that used them they would have been put away properly.