What does it take to be a (line) cook?

I'm doing a short speech for a class on what it takes to be a cook/ line cook. What do you think the most important characteristics are for a good line cook? Please let me know if I can e-mail you to get some information for citations (real name, experience etc.) My personal favorites are:
Speed
Cleanliness
Showing up on time on a regular basis

[Chef David Simpson]

Well, my friend. Being a line cook takes lots of "guts and nuts". First of all, you must have a sharp sense of timing (all depends on where you work). nothing is what it seems the first couple of weeks. You must never let ANYONE take ANYTHING off your station!!! this will surely cause you to go postal on everyone in the kitchen!!! Show up 20 minutes before shift starts, so you know what's going on with your station, if everything is working right, the orders came in so you know where everything is.
Above all, it takes dedication. No matter how you were when you got there, you'll know in your heart that you WILL get better and become the best.

[cape chef]

Being a great line cook takes a number of skills and Chef david atested to.
I look at it two ways.
1) It can be like a fine ballet...everyone is limber on pointe and can excecute there task effeciantly.
Or
2) it can be like the Military. The chef being the General and the line cooks are on the front lines. The general is screaming out "orders" and the front line is carrying them out with stealth timing and effort. Those are just analiges. But be prepared (mis en place) Taste everything!!!
Understand your roll...stay in place! nothing is worse then a line cook jumping around the line during service.Understand the other players,and get a sence of team going with them. Kicking butt on the line during a heavy hit is one of the most adreniliene indusing rushes in our buisness. And read the menu every sift...
cc

[This message has been edited by cape chef (edited 02-06-2001).]

Taking careful note of this...

I'll be using that advice shortly.

[Chef David Simpson]

....And always hide your towels in the broken steamer...no-one will look there!?

You gotta learn how to dance, baby. Go into a good restaurant where you know the crew has been around for awhile and watch if you can. To watch an experienced crew of competent cooks that are used to and comfortable with each other is better than the Bolshoi. It's awe inspiring.

[This message has been edited by mofo1 (edited 02-06-2001).]

[This message has been edited by mofo1 (edited 02-06-2001).]

[cookM]

Hmmm...in my humble opinion, to be a good LINE COOK
1) Dexterity and good eye to hand coordination
2) Quickness, whether with the hand or the mind
3) Good organizational skills
4) Team player
5) Sense of urgency
6) Endurance

Organization...Timing....Teamwork.....extra towels in the broken steamer. I also believe you need to be able to make a realistic prep list. Plenty of backup, so when the other stations are swirling like a tornado, you are lounging like an inner tube in a backyard pool. Cool as the cucumber you prepped

[augiewren]

You also need to be cooperative. Working together is the key to any operation. Don't let things get to you in the "heat of battle". Keep a cool head and you shall prevail!

[CWK]

FryGuy,
I guess everyone who posted pretty much covered your question,and then some.I'd just
like to add Time.A good line cook has put a lot of effort and hours in the kitchen honing
thier skills mentioned in the above post's.
We communicate alot while working and know what the other is not only doing at the moment,but what they will be doing the next.
The next time you watch some cooks ripping through dupes B.S.ing about football like it's nothing just remember,They put a lot of time in long before you ever set foot there.
Oh yeah,Have fun.Bill

[chefjohnpaul]

Being a line cook is the closest you'll get to playing professional sports. It is an organized team effort where timing and high speed skills are necessary. You need to know where everything is, what's been in the oven and for how long, how carry over temperatures will affect a held item, ect...

I did it for 16 years. I'm glad I got off the line but sometimes I still miss it and the energy involved, it's like no other part of the kitchen.

[Chef David Simpson]

HEY, WHO TOOK MY TOWELS OUT OF THE BROKEN STEAMER!!!!!%^$% $%^$%&^* nw$%^$%^# $%^&#$%!!!!!!

[ 02-08-2001: Message edited by: Chef David Simpson ]

[CWK]

Originally posted by Chef David Simpson:
HEY, WHO TOOK MY TOWELS OUT OF THE BROKEN STEAMER!!!!!%^$% $%^$%&^* nw$%^$%^# $%^&#$%!!!!!!

[ 02-08-2001: Message edited by: Chef David Simpson ]

HaHaHa...Never hide anything in unused equipment.It's the first place people look:-0
I hide stuff where nobody wants to look,like between bread racks in the back or above the floating tiles in a false cealing or under the flat-grill shelf ect..I like places where nobody want's to get caught looking without a bucket of soapy water and a cleaning mission.

[jrodriguez7820]

I am currently a culinary arts student. Ive had jobs within the hospitality field. However, I am trying to get a job as a line cook. How can you prepare yourself for the line if it's your first time on the line????.....And just so you know, Im a female determined to take on the pressure.

Originally Posted by chefjohnpaul

Being a line cook is the closest you'll get to playing professional sports. It is an organized team effort where timing and high speed skills are necessary. You need to know where everything is, what's been in the oven and for how long, how carry over temperatures will affect a held item, ect...

I did it for 16 years. I'm glad I got off the line but sometimes I still miss it and the energy involved, it's like no other part of the kitchen.

[Quinn01]

I would have to say keep your feet moving. Dont sit in one spot. Keep your hands moving. Dont rest untill orders are out. Work your *** off. Have a good personality, your working in a small hot dangerous area right next to people who share the same passion that you share with them. Know your stuff, dont go into this job not knowing what a roux is. Be able to joke around. Laugh have fun......

And most of all take positive critisim (sp) from your co-workers.