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Any advice for a first timer?

post #1 of 16
Thread Starter 
No not that!

I accepted my first Sous Chef job this weekend, and am really looking forward to it.

Any advise would be appreciated!
"Whatever you are, be a good one."
-Abraham Lincoln-

"The weak ones fall, the strong carry on."
-Tom Petty-
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"Whatever you are, be a good one."
-Abraham Lincoln-

"The weak ones fall, the strong carry on."
-Tom Petty-
Reply
post #2 of 16
Congratulations!
Moderator Emerita, Welcome Forum
***It is better to ask forgiveness than beg permission.***
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Moderator Emerita, Welcome Forum
***It is better to ask forgiveness than beg permission.***
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post #3 of 16
It depends. What is your expirence; have you been working as a line cook and are getting promoted? Have you run any kind of a culinary team or supervised / trained employees in any field before? Did you go to school and if so when did you finish?
"Laissez Le Bon Temps Roule"
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"Laissez Le Bon Temps Roule"
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post #4 of 16
Cheech,
Congradulations!!
If you're moving up, I would be friendly (within reason) to everyone. I would not be in a rush to make friends. Check the waters. (within reason) I mean, If someone tests you, show them who you are.
I think it's best, not to put you business in the street. It's a real good time for listening rather then saying or doing something you may regret.
Double check to make sure you have the power to deligate. and deligate.
Heck, if you were hired, you must be good. Act like a chef, be a chef. Good Luck
pan
FOR YEARS I LIVED TO WORK! NOW I WORK TO LIVE!
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FOR YEARS I LIVED TO WORK! NOW I WORK TO LIVE!
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post #5 of 16
Just a thought, but I would get a small notebook and take notes. But do it discreetly at lunch break etc... or if you can do your work and take notes at the same time do that. Kind of lets the boss know you are taking your job seriously.
Just a thought............
post #6 of 16
It ia also good to get a clear picture of what is expected of you (ordering, inventory, rotation,etc) besides culinary work. Lead with your best foot foreward and never look back! I always loved the notebook idea, just dont loose it or get it wet!:smiles:
"Laissez Le Bon Temps Roule"
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"Laissez Le Bon Temps Roule"
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post #7 of 16
Thread Starter 
Thanks y'all.

I've been a kitchen supervisor for 3 years, and have decided to move on to a different property. I am a little nervous because I have been at my present hotel for 5 years.

I have experience in both line and banquet cooking, and obviously in supervision, but much of the "office work" I have little experience in.

Change is good I suppose, but it tends to scare the heck out of me. :smoking:
"Whatever you are, be a good one."
-Abraham Lincoln-

"The weak ones fall, the strong carry on."
-Tom Petty-
Reply
"Whatever you are, be a good one."
-Abraham Lincoln-

"The weak ones fall, the strong carry on."
-Tom Petty-
Reply
post #8 of 16
Cheech,
A couple of things came to mind...Listen to your chef very closely and keep pace with her/him in the kitchen. You may have many really good ideas, but give it some time before you start to make suggestions, like maybe after you have mastered all the stations. Don't get too comfortable with your staff and your managers...professionalism is a key to gaining the respect you will need in your position. And never, I mean NEVER, come into work drunk, get drunk at the bar after work or mention any sort illegal recreation you may enjoy in your personal time with anyone you work with. Just a few things I've seen and expeienced.
post #9 of 16
I always think of those who I have respected most when I have worked for them and tried to base my style on that.
Chef Bob


"Ask not what you can do for your country. Ask what's for lunch?" ~ Orsen Wells (1915-1985)
http://www.frappr.com/cheftalkcafe
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Chef Bob


"Ask not what you can do for your country. Ask what's for lunch?" ~ Orsen Wells (1915-1985)
http://www.frappr.com/cheftalkcafe
Reply
post #10 of 16

I want to rant

I want to say a few things about the crap that I've seen on this site...First, I'm positive not all here are professional kitchen workers. I.E.: "How do I keep from smelling like sh&t after work?" You don't know??? One word...hygiene! Get familar with it. Next, don't bring your "wuss persona" here. If you have to show it where you work, well, sorry for you. Are you offended by illegal drug use, alchohol abuse and sexual deviancies? Try the Martha Sterwart home page. Otherwise, grow a pair and start talking some sense or else just don't say nothin' about sh$t you don't nothin' about! Let's get some real food talk going on here. How many times have you been fired? How many times have you been caught stealing? It's not about how great you are as chef or cook, but expereience. Let's talk about something interesting. What's your most "near jail/prison experience in the hospitality industry?
post #11 of 16
Jolly:

If you want to rant go for it. But how about doing it inyour own thread. I am not sure what your rant has to do with the subject at hand? If a specific thread does not turn your crank just read an other. If you want a thread on "near jail" then start one. Don't get me wrong I do not disagree with your post, but I am confused by it's location. I like a good fun story, but I also apprtiate those looking to better them selves as well as pick up usless bits of trivia that can be helpful (before reading the thread on cleaning your whites I had never heard of a blueing agent, will it change my life? No, but I am glad I read it!).
Chef Bob


"Ask not what you can do for your country. Ask what's for lunch?" ~ Orsen Wells (1915-1985)
http://www.frappr.com/cheftalkcafe
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Chef Bob


"Ask not what you can do for your country. Ask what's for lunch?" ~ Orsen Wells (1915-1985)
http://www.frappr.com/cheftalkcafe
Reply
post #12 of 16
Jolly Roger I think you will find that subject lines sometimes change and veer away from the main idea of the forum and thats food. Drugs,alcohol and sexual harrassment I guess you would call it are all pretty revelant to restaurant life the same as they would be to say a construction workers life. Thats one of the great things about Cheftalk. People who come here are often looking for advice from others who may have dealt with a similiar situation. And often times no its not about food specificly but in some way it leads right back to food. And you are right, a lot of the people here are not professional kitchen staff I happen not to be. But those of us who are not have as much right here as those who have 20 years in the industry. Agree to disagree and know that we are all here for one thing and thats to learn as much from each other as possible and help someone out along the way. I respect your right to rant thats fine. I'd like to do it myself sometime. But ChefTalk is a great community with lots of great chefs and non chefs who are here for one thing and thats to help those who don't know learn to know.
post #13 of 16

New sous-chef

I was once a sous-chef too:crazy:

You are one step away from a chef position, you have now entered the world of leadership!!

a couple things,

1- You don't have to be everyone's friend, you need to earn there respect. Example: if everyone is going for drinks after work, you can go but behave in a mature way and leave before things get ugly, because they aways do:beer:

2- Treat people the way you want to be treated...

3- Lead by example.

4- Don't get mad get even!

5- You need to work harder then most cook at this point, I know it suck, but the chef needs you to make a difference...

6- If you are working 60 hours a week, you management style needs fine-tuning. $5 to 50 hours should be maximum... Learn to be more efficient and delegate to your team.

7- If you manage your team well, they will want to make you look good and produce top quality everyday. Empower cooks to take decisions, and praise them when they do it well...

Any more specific questions, just ask!
Good luck
Martin Laprise
Author of "My daughter wants to Be a Chef!"
www.thechefinstead.ca

“A cook who invest a few bucks every week is a smart cook"
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Martin Laprise
Author of "My daughter wants to Be a Chef!"
www.thechefinstead.ca

“A cook who invest a few bucks every week is a smart cook"
Reply
post #14 of 16
My Chef's looking for a new Seconde de Cuisine at the moment - the last one left to have a baby. He liked her a LOT, he says, because she cooked stuff EXACTLY as he did, so when customers came in and ate they didn't know Chef wasn't on when she was cooking the menu. Sure, she got to add some items to the menu too, and offer suggestions and so on - but all approved by the Chef; it's his name on the menu, after all.

--

Chris Ward
 
http://eatsleepcookschool.wordpress.com - The true story of the year I spent learning how to be a professional cook at catering school in Avignon, Provence, while working as a dishwasher.
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--

Chris Ward
 
http://eatsleepcookschool.wordpress.com - The true story of the year I spent learning how to be a professional cook at catering school in Avignon, Provence, while working as a dishwasher.
Reply
post #15 of 16

Opps!

Sorry about the misplaced "rant" post. I was a little drunk, I think when I posted it. Hope nobody got their feathers too bunched up. I'll be more concience of my posting habits.
post #16 of 16
I am cool with it Jolly.
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