[shyartist]

hi my name is jason...i been working with the same group of people for 4 years at 2 diffrent resturants...now its just a small gourmet place...anyway im a dishwasher but im also a talented artist and my boss liked my work and decided to let me on the line....i just been filling in and helping out when its busy making salads and appatizers and stuff, desserts....but keep in mind its gourmet food, i do ok but, anyway one of the cooks quit and he said he wants to like give me a trial run at being a full time cook...so i have a month to totally impress him.....so my question is what advice can anyone give me advice to help me out???? im really interested in the position but i feel like the freakin garbageboy in ratatoullie.

[Mezzaluna]

Hello Shyartist and welcome to Chef Talk.

I'm moving your question where it'll attract the responses you're hoping for. The Welcome Forum is solely for introductions.

(I guess you learned how to post a poll!)

Good luck to you!
Mezzaluna

[kaffeenjunkie]

Originally Posted by shyartist

he said he wants to like give me a trial run at being a full time cook...so i have a month to totally impress him.....so my question is what advice can anyone give me advice to help me out???? im really interested in the position but i feel like the freakin garbageboy in ratatoullie.

Hi Jason,
Let me give you my perspective as to what would impress me as a chef and owner in my kitchen.

First off the guy you work for is well aware of your abilities and your background.

My advice to you is to pay very close attention to what goes into each dish that comes out of the kitchen. It's componenets, the presentation, the prep for each item.

Observe things going on in the kitchen. (while you doing your mis) If you cant figure out something (just about everything at this point) ask how it's done.

Learn how to use your knife and the standard cuts and practice.

Keep yourself busy. When you you are finished with something ask what's next.

I have always liked a guy/gal to show initiative/ a willingness to learn/ and one that is always working.

Things I don't like are prima donnas, slackers and kiss asses.
(usually embodied in in the same person.)

Best of luck and let us know how it turns out

[chef.ESG.73]

First good luck on your trial run. Remember you can only do your best, no more.

1)Carry a little notebook and take notes, then when you have time study them.

2)Always ask for help if you need it, don't guess, ask questions.

3)Try your best to retain everything that is being taught to you, most chefs dont have time to show you the same thing 3 times.( Take notes)

4) Always do something, if preps done, clean your station. If your station is clean and your prep is done, ask one of your team members if they need anything ( this is a big one )

[shyartist]

hey thanks alot...some very good advice....its pretty basic but so essential! ill definatly take it all into consideration while i work and try my best...and ill definatly keep in touch an dlet u know how it works out

[bughut]

Hey good luck. Ditto all the above advice.
Always good to see someone with promise coming up through the ranks. Let us know how it goes