Hi Luma and welcome to CT!
My opinion-
My number one rule in Food Service is "Don't get anyone sick". Read the sections that apply to Sanitation and Food Safety. At least to get a good feel for how to handle PHFs safely. It doesn't matter how good something looks or tastes, if someone gets sick... (Keep an eye open for how long that raw chicken, raw fish, etc. is sitting unrefrigerated, the knives and cutting surfaces where they sat, etc.)
Knife skills will help in any kitchen and any cuisine. A really good skill is dealing with onions. Trimming, dicing, slicing, julienne
because virtually every cuisine on the planet uses onions. Make some onion soup and observe how the bigger pieces are still white and crunchy while the smaller pieces are soft and translucent. Uniformity evens that out and applies to everything you prep. For the rest of your life!
Read the sections that cover the menu items that you work on, are likely to work on, and that they serve at your work place.
Learning general cooking information is great, it really is critical, but only as useful as learning aerodynamics is to actually flying an airplane. You do need both!
To echo
@someday, think of work as a school, a place to put into practice what you read. THE CHEF is always "right"... Not really but, until you want to find a different job don't argue, file it away for use in the future...
You might want to let the Chef know what you are doing. It is possible that he/she could actually help you and provide training opportunities, and lesson material guidance. Maybe even some books or other suggested reading. It could also appeal to their ego because you are saying "I want to be like you". Even if that is the last thing you want! LOL
Take the job and the work seriously, but don't lose your sense of humor! If you can continue to enjoy the insanity of a commercial kitchen, you have a chance!
Good Luck!