This is really great I am about to start as a am prep cook for a Chris Ponte Olivia restaurant opening in January in St. Petersburg florida. My back groun is corporate cafeterias, hispitals and then for the past 15 years retirement homes. I started 30 years ago at a levers seafood house as a prep cook, soo going to high ranked restaurant is a new adventure for me now 54 years old. They do not allow music which is bogus. Thanks again for this insight
Treat everyone with respect. Clean the vacuum machine after you use it. Clean the slicer. No music in the kitchen, I love music but not yours and you likely don’t like mine. No perfume and fancy nails in the kitchen. Put a hat on. Cell phones in your pocket. Wash your hands again when you come into the kitchen after using the restroom. Spend 30 minutes at the end of your shift making sure the walkin, under tables and storage areas are clean. Leave it as good as you found it.
I just joined a kitchen and will be creating new menu items It's my first job in a kitchen so I'm learning a lot from this video I like the idea of shaking in and out is great but implementing it after being around for two weeks seems weird :/
I'm in Canada Alberta and michelin isn't here yet, I was on their website I had a hard time finding the news of where they go or were recently. It looks like they only recently came to Vancouver is there a better way to follow them? Magazine or email? I mean it's so big do they still only update once a year?
We had a cook come in and he used our line lead's 1000 knife and proceeded to chip it in 4 separate places then he proceeded to put the knife back on the speed rack it is nuts
@@Durple-Sprunki-official-slay agreed though in that specific situation it was common to keep your knives on the speed rack on quarter sheets instead of in your bag because everyone knew to not interfere with others knives
Hi, I'm a cook in a brand new and clean kitchen. My kitchen manager who is my boss doesn't seem to know what he's doing or care to engage himself with his team to make sure they know what they are doing. I have 20 years on and off experience. I am having issues with my coworkers not using kitchen etiquette nor them doing their jobs. My boss isn't doing anything about it and I can't go any higher than him. I am excited to be in a brand new kitchen with everything new and clean and I want to keep it that way. It's a 50 bed Rehabilitation Hospital and we just opened and currently only have 10 patients. There are only 4 of us, 2 cooks and 2 diet aides. Out of the four of us I am the only one doing my job and can't go behind every one else to do theirs for them. It's not busy yet and there is a lot of down time. It's extremely frustrating and I really don't know what to do. It's obvious that the others don't know what they are doing and or don't care to do things correctly. Can you please give me some advice?
One thing I often say is it is better to be the worst cook in a great kitchen than the best in the worst. If the kitchen you're in is not making you better then you need to consider if it is the right place for you. If you decide to stay there, than be the good example for others to follow and hopefully they catch on. Remember it is more important that you hold yourself to high standards first.
Etiquette starts at 9:48
Goddamn thank you!
This is really great I am about to start as a am prep cook for a Chris Ponte Olivia restaurant opening in January in St. Petersburg florida. My back groun is corporate cafeterias, hispitals and then for the past 15 years retirement homes. I started 30 years ago at a levers seafood house as a prep cook, soo going to high ranked restaurant is a new adventure for me now 54 years old. They do not allow music which is bogus. Thanks again for this insight
Glad you found it helpful.
Thank you Chef.
You're welcome!
Sweep down the line and everyone shoes as you go by
Cheers!
Treat everyone with respect. Clean the vacuum machine after you use it. Clean the slicer. No music in the kitchen, I love music but not yours and you likely don’t like mine. No perfume and fancy nails in the kitchen. Put a hat on. Cell phones in your pocket. Wash your hands again when you come into the kitchen after using the restroom. Spend 30 minutes at the end of your shift making sure the walkin, under tables and storage areas are clean. Leave it as good as you found it.
Well said
I just joined a kitchen and will be creating new menu items
It's my first job in a kitchen so I'm learning a lot from this video
I like the idea of shaking in and out is great but implementing it after being around for two weeks seems weird :/
I can see that, but big impact with a small change.
I'm in Canada Alberta and michelin isn't here yet, I was on their website I had a hard time finding the news of where they go or were recently. It looks like they only recently came to Vancouver is there a better way to follow them? Magazine or email? I mean it's so big do they still only update once a year?
@@jonthealth9187 I follow their instagram page and perplexity ai helps me do research on those types of questions
We had a cook come in and he used our line lead's 1000 knife and proceeded to chip it in 4 separate places then he proceeded to put the knife back on the speed rack it is nuts
Damn…. Expensive lesson
@@chefsPSA well he did not last past his stage period haha
@@fatelmite1175 He did it during a stage??👀👀 Oh man...what a moron 🤦🏿♂️
That’s why you always watch your shit.
@@Durple-Sprunki-official-slay agreed though in that specific situation it was common to keep your knives on the speed rack on quarter sheets instead of in your bag because everyone knew to not interfere with others knives
Hi, I'm a cook in a brand new and clean kitchen. My kitchen manager who is my boss doesn't seem to know what he's doing or care to engage himself with his team to make sure they know what they are doing. I have 20 years on and off experience. I am having issues with my coworkers not using kitchen etiquette nor them doing their jobs. My boss isn't doing anything about it and I can't go any higher than him. I am excited to be in a brand new kitchen with everything new and clean and I want to keep it that way. It's a 50 bed Rehabilitation Hospital and we just opened and currently only have 10 patients. There are only 4 of us, 2 cooks and 2 diet aides. Out of the four of us I am the only one doing my job and can't go behind every one else to do theirs for them. It's not busy yet and there is a lot of down time. It's extremely frustrating and I really don't know what to do. It's obvious that the others don't know what they are doing and or don't care to do things correctly. Can you please give me some advice?
One thing I often say is it is better to be the worst cook in a great kitchen than the best in the worst. If the kitchen you're in is not making you better then you need to consider if it is the right place for you. If you decide to stay there, than be the good example for others to follow and hopefully they catch on. Remember it is more important that you hold yourself to high standards first.
@@chefsPSA Thank you Chef
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