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10-16-2009, 06:52 PM
|  | Registered User Culinary Experience: Sous Chef | | Join Date: Aug 2009 Location: Hamilton, ON Canada
Posts: 263
| |  Promoted to AKM!
Yep that's me and I was! LOL
Our KM is leaving for a higher paying job and so the current AKM is being promoted to KM and I was the only person on staff he wanted for his AKM. He and I do work really well together and we share the same work ethic and I got the "we are really proud of your work here with us, you have a strong work ethic and it reflects in what you do" talk and they offered me the job.
I have a bit to learn between now and the 26th when the changes are official but most of it is ordering stuff and learning the computer as well as some p&p stuff.
Soo.. any advice?? |
10-16-2009, 08:28 PM
| | Registered User Culinary Experience: Owner/Operator | | Join Date: Sep 2003 Location: new hampshire
Posts: 811
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I have no advice. Just congratulations. CONGRATULATIONS!!!!!  |
10-16-2009, 08:32 PM
| | Registered User Culinary Experience: Sous Chef | | Join Date: Aug 2009 Location: Hamilton, ON Canada
Posts: 263
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Thanks!  |
10-16-2009, 09:24 PM
|  | Registered User Culinary Experience: Professional Chef | | Join Date: Sep 2009 Location: Charlotte, NC
Posts: 182
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Looks like somebody has to change their Experience tag now.
Congratulations!
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Dammi un coltello affilato e vi mostrerò l'arte più belle del mondo. |
10-16-2009, 10:39 PM
|  | Registered User Culinary Experience: Professional Chef | | Join Date: Sep 2009 Location: Delaware
Posts: 21
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These guys are right, Grats man! There really isnt anything to say until you go through it. Once youve started to feel the changes, we'll all be here, but its a really exciting time. If Id say anything, shake off any negative activity from the rest of the line cooks that may give you a little grief, theres a reason they're not in your positon. Good luck!! |
10-17-2009, 09:18 AM
|  | Registered User Culinary Experience: Professional Chef | | Join Date: Aug 2008 Location: USA
Posts: 347
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Quote:
Originally Posted by leeniek  Soo.. any advice?? |
STOP falling! 
Congrats! |
10-17-2009, 09:52 AM
| | Registered User Culinary Experience: Professional Chef | | Join Date: Feb 2009 Location: Pacific Northwest
Posts: 238
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Great job and good luck..........."Strong Work Ethic" Remember what got you to this point and there will be no stopping you in the future................Bill |
10-17-2009, 10:25 AM
| | Registered User Culinary Experience: Sous Chef | | Join Date: Sep 2009 Location: portland oregon
Posts: 57
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nice job sous........ |
10-17-2009, 11:34 AM
| | Registered User Culinary Experience: Sous Chef | | Join Date: Aug 2009 Location: Hamilton, ON Canada
Posts: 263
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Quote:
Originally Posted by ianman1128 These guys are right, Grats man! There really isnt anything to say until you go through it. Once youve started to feel the changes, we'll all be here, but its a really exciting time. If Id say anything, shake off any negative activity from the rest of the line cooks that may give you a little grief, theres a reason they're not in your positon. Good luck!! |
Funny you should say that... there is one guy who's not going to be a happy boy when it's announced because he wants it and thinks he's going to get it. Oh well.. maybe if he wasn't in the back on his phone all the time and taking 45 minute lunch breaks they may have considered him! |
10-17-2009, 11:35 AM
| | Registered User Culinary Experience: Sous Chef | | Join Date: Aug 2009 Location: Hamilton, ON Canada
Posts: 263
| |
Thanks guys! |
10-17-2009, 12:18 PM
|  | Registered User Culinary Experience: Professional Chef | | Join Date: Oct 2007 Location: Eureka, CA
Posts: 818
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Congrats Leeniek!
Just keep doing what got you here and you'll be fine. 
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You should have been here when the shiitake hit the flan! |
10-17-2009, 01:24 PM
|  | Registered User Culinary Experience: Professional Chef | | Join Date: Sep 2009 Location: Cambridge England
Posts: 100
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Excellent, well done! I hope they keep you on hourly with overtime until you make KM. So what are you planning on spending the extra $'s on?
__________________ UNDER PRESSURE AT PEMBROKE Cooking sous vide at Cambridge's third oldest College |
10-17-2009, 03:29 PM
| | Registered User Culinary Experience: Sous Chef | | Join Date: Aug 2009 Location: Hamilton, ON Canada
Posts: 263
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Yep I'm on hourly with OT if it happens so that's good for me! As for the extra $$... likely sock it away for a vacation this winter between school semesters for the kids. |
10-17-2009, 04:27 PM
|  | ChefTalk Supporter Culinary Experience: Owner/Operator | | Join Date: Aug 2007 Location: Scotland
Posts: 1,170
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So pleased for you. Advice... Enjoy your glory. Revel in it and dont forget to treat yourself.
BTW. Enjoy updating your CV
__________________
"If we're not supposed to eat animals, why are they made of meat?" Jo Brand
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10-18-2009, 04:29 PM
| | Registered User Culinary Experience: Sous Chef | | Join Date: Aug 2009 Location: Hamilton, ON Canada
Posts: 263
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Thanks!
I definitely see an employee issue on the horizon.. it's with the guy who thinks he is gonna get the AKM job.. but once things are announced hopefully it will settle down. I think the writing is pretty much on the wall though.. if he was going to have the job he'd be the one doing the ordering etc... not me. | |
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