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First time fry cook

post #1 of 13
10/26/06 at 7:16pm
Thread Starter 
I got hired as fry cook at the Bone Fish Grill. It is my first cook job and I start orientation on Sat. I've only been in two culinary classes at my community college and have no other experience other than being a waiter. He knows I don't have much experience. He initially wanted me to be a sautee cook, but I declined and stuck with fry cook. What can I expect, any tips?
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post #2 of 13
10/26/06 at 8:39pm
Depending on the volume that this establishment, fry can be either easy or really challenging. At TGIF, I hold it 2nd in difficulty right next to grill.

It is great that you are taking an interest in the industry, I hope you really enjoy it, though I havent much fond memories when I was standing behind the fryer, it really can be enjoyable if it isn't too crazy.

Cleaning the fryers is theworst part of the job in my opinion.
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post #3 of 13
10/26/06 at 10:40pm
Congrats man, welcome to the jungle...;)

Well, there is lots of advice. A lot depends on who you are and where you want to go.

Make sure you have good shoes.

Be early every day. Keep your knives sharp. Be clean, organized. Be positive and willing to work hard and often.

Ask a lot of questions. Make the chefs and the cooks tell you WHY. When you are not busy, help out other stations. Watch, learn.

Fry is pretty much a no brainer station. Not saying it isn't hard, or busy, because it will be. More than likely, in a chain-seafood restaurant, you will do a crap load of fried fish, calamari, apps, etc. You WILL be busy. The no brainer part means that it's pretty easy to tell when things are done and ready, presentations are usually a snap and you will do most things a la minute. I'm confident you will get the hang of it in a week or less. You'll probably have no choice.

I don't know what else to tell you man. Don't listen to the haters--there will be jaded, jerk off cooks, (maybe there will be), don't let them bring you down. If you see laziness, dangerous/innapropriate behavior, harassment, etc, don't be a part of it. Don't play into it. Be above it, be professional, and you will be fine.

And clean. A lot.

Good luck, let us know how it goes.
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post #4 of 13
10/27/06 at 3:16am
One rule in the kitchen that people forget...(no matter the station)

ASSUME EVERYTHING IS HOT!

As for fry station and being new to it all, don't worry man, it's all about a routine. I started my first kitchen job at TGIF on fry station 3 weeks ago and it's easy to pick up.

When you go to orientation, be sure to ask for a recipe book if they haven't given you one already, go home, study it until you have to work, then just be sure to ask questions, pay attention, etc... and you'll have it down in no time.

My biggest problem getting everything down at the job was just getting all the routines down for closing shifts (what to pre-close, etc...)

Not to mention trying to remember what "extras" go with certain dishes (aka: parm potatoes, frizzled onions, or fried jalapenos...I STILL ask questions on those 3).

The best piece of advice I can give you buddy:

Don't start freaking out just because your station is filling up with tickets, just take a deep breath, stay calm, and continue working at that steady (but urgent) pace, keeping everything going out as it's coming in.

You'll do fine dude.
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post #5 of 13
10/27/06 at 4:13am
This is from a long time fry-guy; Don't try to overfill your baskets in order to catch up or get ahead. All you'll do is succeed in making a greasy mess of about 20% of whatever you're trying to cook. Your basket should never be more than 2/3 to 3/4 full; half is even better. It allows the best circulation.

The shoes comment is a good one; remember grease is slippery. Some folks I knew used to break down cardboard boxes and lay them down in front of the fryer. While it's good in theory and will catch a lot of spillage, all it really does is provide an entire platform which has the potential to slide out from under you.

Remember: You are part of a team. That meal isn't compete until 100% of it is plated.

Welcome aboard,
Ciao,
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post #6 of 13
11/12/06 at 10:26pm
Thread Starter 
Thanks for the tips everyone.

Well I've been working a few days and I'm too slow :lol: My problem is that I get tunnel vision a lot probably due to trying to block out the stress, which I shouldn't be doing...

Someone went awol in food prep and never came back so now they want me to do fry and prep on different days. The owner told me that he wants me well-rounded for pursuing my culinary career. I really want to get this right, but I'm also afraid I'll slow my team down when I get back on the line.
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post #7 of 13
11/13/06 at 3:06am
Stress is an inherent part of this business. You'll have to get used to it. Trust me on this, if you're dragging the line down, you'll hear about it soon enough. If you feel that you're doing so, have a talk to your boss or supervisor and see what steps can be taken to help alleviate the problem.

Remember each day you go to work as a newbie, you're beating the odds. Many times young, inexperienced folks get tossed on the line during a rush. As a moment cools, they say, "I'm going for a smoke," never to return again. Beat those odds and prove to yourself you have it in you.

Ciao,

PS By virtue of you even discussing this, you're taking the first step to fixing the problem. I commend you!
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post #8 of 13
11/17/06 at 2:17am
Thread Starter 
Thanks for the positive words Steve.

I was doing food prep this week. They want me to fill in for fry when needed, but frankly fry wasn't a good place for me to start. Food prep is also very challenging for me. I'm still trying to get used to the stress. I am being trained to eventually work alone and hold my own. There are so many tasks on top of bringing back up items for the line as well as cook the side dishes as they're called for on the speaker.

I think my problem is that I over think and second guess everything and think about what can go wrong. There has to be a way to get this to work for me. Oh I also chopped a fingertip and got some burns on my hands. I learned that my hands aren't used to heat yet. Sometimes I can't hold something that's hot to me and not everyone else:lol:

Hopefully I'll get confident from the repetition and hanging in there. I have a vision of the positive things I can get out of this. I need this more than anything even though I think about leaving all the time! :crazy:
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post #9 of 13
11/17/06 at 9:27am
Always carry a few dishtowels/rags with you. As much fun as it is to get acclimatized to hot surfaces, at certain temperatures flesh has this tendency to burn, no matter how little of it you feel. i've found that this is even more relevant while in front of a hot stovetop.
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post #10 of 13
11/18/06 at 3:00am
Heh, I learned that very quickly when I was in school. Sidetowels are your friend.

As for being burnt, I've **** near become immune to random grease burns, **** even random NORMAL burns (depending on severity). It seems everytime I get in the shower I find a new blister/pockmark/dark spot from a new burn, just now actually I noticed a small elongated blister on my forearm that I have NO clue where it came from.

p.s. Fryer fat has a very high tendency to splash toward/into very unexpected places. If it weren't for my glasses I would've taken a small squirt in the eye the other day. *kisses glasses* I love these things. :D
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post #11 of 13
11/29/06 at 1:25am
Basically fryer guyers like i call them are like in the worse position, specially if your in a joint that has like a gazillion fry appetizers in the menu.

just take like 20 tablets of codeine(or smoke crack), before you go into work and the scolding oil wont hurt a bit.

the possitive of it, is that... *thinking*..

sorry can't think of anything else, just got of a fry-shift and this codeine has me stupid. :smiles:
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post #12 of 13
12/29/06 at 8:31am
I remember burning all the bacon the first time I was in a frying station. That is one of those things to remember forever. I don't have so much to add that the ones that have been said here. Your enthusiasm has to be ON. Ask many questions, remember now is the time for it. All the best in your new job!
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post #13 of 13
12/30/06 at 11:14pm
Some tips not mentioned:

-If you're doing something you can ease in such as chicken strips or something, always put the bottom in first and let the rest fall away from you. This will decrease the chance of grease spraying onto you.

-Drop in onion rings one at a time.

-Salt immediately after you remove from the fryer, as you want the food to absorb the salt, not for the salt to sit on top fo the food.

-Always, ALWAYS make sure your frying fat is clean. dirty fat=gross food.

-Make sure fryer is set between 350-375 for cooking, 300-325 for blanching.

-Clean EVERYTHING.

Hope that helps.
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