Is cleaning up the line your job and if so, are you the only other line cook? Generally in most kitchens you are responsible for your own area and everyone shares clean up in common use areas (prep tables, etc.) If it's not your specific job to clean up after him, then don't. If he's a head chef, he should know enough to clean up his own mess. That's the first thing you learn whether you go to culinary school or learn from experience on the job. Same thing with tools. They go in a certain place, and anyone who uses them returns them to that same place for the reason you stated- it saves time when you're busy. In a well run kitchen, you should be able to walk in with your eyes closed and grab anything you need. Sounds like your chef has a lot to learn. |