Thanks guys, lots of info there, he did explain about how big the company was so there was definite room for advancement and what he thought was the hard part of the job, the hours. I did manage to blurt out something about uniforms but...
I went to a job interview this morning and talked with the chef about his open position. He explained the position, what was expected of the person who filled the position, the hours and the benefits. He then asked me some questions...
Ive been promoted twice to Sous but still consider myself a line cook. The hours are long, mine in both cases were 70-75 avg, the work is usually never ending unless you have good help. But in my opinion you should find a new job and use...
As a lot of people have already stated I was always taught hot food has to be HOT and cold COLD but like you have stated you like your steak served before it has rested so obviously there is some wiggle room. As for health standards in...
I totally agree with foodpump. Call the health department until they come to investigate and in the meantime FIND A NEW JOB. You do not want to be involved with people who obviously dont even know basic sanitation and are putting their...
A stock is basically flavored water in that you are drawing out the soluable parts of the bones, vegetables and herbs you are simmering in it. Use it as a base for your french onion soup as that is what it is for. A broth is a thin...
