I work as a private contracted chef here in London, and decided to go through your list since i generally deal with many new places daily. Im glad everyhing you said, i automatically already do. Much appreciated.
Do you have any advice about getting different tips and advice from different cooks/chefs in the same kitchen? I can tell they want me to form my own skill set, but it's hard when everyone is giving me different advice and doing things their own way. This is something I've ran into in other kitchens as well, everyone has their own way to do things and will give you advice and tips on how they do something. With the expectation that you will absorb some element of the instruction you're given and show it during service. I don't mind it, I love getting different corrections and feedback on how things should be done, its just challenging as a cook to trying to balance this multitude of input versus how I run my station when I'm actually cooking during service. I'm trying, but I feel like maybe I just need better ticket management skills as well as a better understanding of how grill side is running and what their ticket times are like compared to my side (wood fired pizzas, a wood fired special salad, wood fired mac and cheese) so my ticket times are generally fairly short compared to a burger walking in and needing 10-ish minutes or so. I'm trying to get better and improve, and I am thankful my chefs are patient and kind people that only want good service and consistency every day. I try my best and I can make awesome pizzas. I get stressed but I don't let it show when I get in the weeds, I just ask for help if I need it, and they do encourage me to ask for help and have no problem jumping it to stretch some dough or help me build pies.
Learn all the different ways, but use what is most effective for you now. You can change it later as your skill grow. Also, I should say the right way to do it is the way your chef wants you to do it.
Yes, everything you do is now amplified because people are watching. So it's more important to work clean and quiet. Guests watch you touch your face, if you don't wash hands or wear gloves. Do you double dip your tasting spoon etc. So being aware of your habits is critical.
@@juliamallik9316 thank you I open my first restaurant this Monday we’re in a small town called Albuquerque and we already created traction. I’ll take any advice to make us better and efficient
Ill tell you sonething silly, but not super comfortable for long hours. Go to decathlon and buy the cheap diving boat shoes. Theyre super cheap and they do the job until your next paycheck.
@@chefsPSA sadly, I'm pretty certain they are only water slip resistant. It's just a tip for starting chefs without much money to buy a full set. So care has to be taken in the kitchen with them.. they are £9 here compared to good chef shoes which are above 60. It's temp until paycheck.
I work as a private contracted chef here in London, and decided to go through your list since i generally deal with many new places daily. Im glad everyhing you said, i automatically already do. Much appreciated.
Good to hear!
I did temp cheffing for many years and rocked up in different kitchens every other day and can attest to a lot of this advice.
@@potapotapotapotapotapota Cheers 🍻
Do you have any advice about getting different tips and advice from different cooks/chefs in the same kitchen?
I can tell they want me to form my own skill set, but it's hard when everyone is giving me different advice and doing things their own way. This is something I've ran into in other kitchens as well, everyone has their own way to do things and will give you advice and tips on how they do something. With the expectation that you will absorb some element of the instruction you're given and show it during service.
I don't mind it, I love getting different corrections and feedback on how things should be done, its just challenging as a cook to trying to balance this multitude of input versus how I run my station when I'm actually cooking during service.
I'm trying, but I feel like maybe I just need better ticket management skills as well as a better understanding of how grill side is running and what their ticket times are like compared to my side (wood fired pizzas, a wood fired special salad, wood fired mac and cheese) so my ticket times are generally fairly short compared to a burger walking in and needing 10-ish minutes or so.
I'm trying to get better and improve, and I am thankful my chefs are patient and kind people that only want good service and consistency every day. I try my best and I can make awesome pizzas.
I get stressed but I don't let it show when I get in the weeds, I just ask for help if I need it, and they do encourage me to ask for help and have no problem jumping it to stretch some dough or help me build pies.
Learn all the different ways, but use what is most effective for you now. You can change it later as your skill grow. Also, I should say the right way to do it is the way your chef wants you to do it.
Any advise on working in a open kitchen?
Yes, everything you do is now amplified because people are watching. So it's more important to work clean and quiet. Guests watch you touch your face, if you don't wash hands or wear gloves. Do you double dip your tasting spoon etc. So being aware of your habits is critical.
Remember ppl are watching you. You have to keep all that stress in, which makes you better in the end bc you have to be calm under pressure
@@juliamallik9316 👆💯
@@juliamallik9316 thank you I open my first restaurant this Monday we’re in a small town called Albuquerque and we already created traction. I’ll take any advice to make us better and efficient
The bear was good 1st season then it went left
I haven't finished season 3 yet.
Agreed
@@chefsPSA I can’t do it it’s terrible
Ill tell you sonething silly, but not super comfortable for long hours. Go to decathlon and buy the cheap diving boat shoes. Theyre super cheap and they do the job until your next paycheck.
Great idea! And makes sense. Do you know if they are oil slip resistant?
@@chefsPSA sadly, I'm pretty certain they are only water slip resistant. It's just a tip for starting chefs without much money to buy a full set. So care has to be taken in the kitchen with them.. they are £9 here compared to good chef shoes which are above 60. It's temp until paycheck.
Make sure to get insoles that will protect your feet and joints just like you would check your tires before going on a long drive
@@lauradavis5439 good idea
It’s shock that this is not common knowledge for literally every job anywhere!