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Need help

post #1 of 11
Thread Starter 
okay so this is the summary of my job status stuff. okay so i'm 20 and ive been doing dishes for about 3 years and then my exgirlfriend got me a job as a dishwasher doing prep and line work to be trained as a cold side line cook i had a vacation for 2 weeks came back and they said they were renovating the restaurant and that a lot of people had to be put on call and let go i was put on call ( i worked with them for like a month and a half) then i got a terrible job where i was doing dishes and it was unsanitary and unsafe they were transfering samonela, and seafood to salads and everything and they never washed their hands so i walked out after 2 weeks! THEN my friend got me a job at a pub i was doing prep and line work that lasted me 1 week because the owner didnt like me. after that i started staging at a restaurant called Whalesbone for about a month before i had to move to halifax cuz of debt and jobless issues anyways.... so i move back to my parents in halifax and get a job working at chez coras now i outlined the fact that i jsut recently managed to up myself into doing cook work and that i had about a month - 2 months line work experience and prep and that i needed to be trained the chef stated no problem we're a franchise and we train so there i go for a week being a fruiter making all these fruit plates perfectly and then the week ends and he fires me for lack of experience like WHAT THE ***** when he said they'd train me and all this junk then he says dont take it personally and that if this is what i should i should go to school. WELL im going to school for culinary management at the nova scotia community college anyways this is just me saying what can i do to get a job to train me after ive told them i have only a lil experience and that they'l train me instead of having me for a week after i have done everything perfectly and done nothing wrong? Right now im thinking of trying to stage at Saege, bische, or Fid for the are amazing restaurants and maybe do it for a year or so and get a job through them is what im thinking? Is there anything at home i can do to up my skills or anything any books you could suggest to break me in more before i go into school next year? I really need help.. this is what i want to do i want to eventually own my own fine dining restaurant and be the chef there... i've been talking to all my ex coworkers and theyve been down for it but theyve been like get 10 years of line work experience don't get me wrong i agree and right now they have like 8 years of experience AND have worked in fine dining restaurants with me and theyre absolutely amazing only problem is they're back in ottawa but one of them is moving here to halifax in november. Anyways if there is anything any of you can think to get me enough experience and broken into being a cook so i dont get this whole dont worry we'll train you and i do everythign perfectly and they fire me a week later so i don't know what to do i'm in a bump and i wanna start cooking BEFORE next year that i'm in school any books anything would be a help well thanks ahead of time =)
post #2 of 11
Go to your local book store and buy: Professional Cooking by Wayne Gisslen. Its expencive, but worth the money if you plan on going to culinary school. Absorb everything in that book till it hurts, then absorb some more. Knowledge is the key. There are end of chaper summerys so test yourself and learn culinary vocabulary. The more you know the better chance you have to stay at a job,and watch and learn from the people around you, ask questions, most Chefs enjoy sharing information to the curious.
post #3 of 11
Thread Starter 
i actually own that book so i'll try doing that stuff thanks a lot =)
post #4 of 11
The best thing you can do is when you get a job, be available, have a great attitude, and push yourself to not only learn your station, but learn what goes on around you.
Vacations after a month, working in a place you hate or where the boss hates you doesn't help your cause.
If you hate the place, it will show.
Most bosses don't hate you for no reason.
Their reasons may be ridiculous or out of your control (hair color, favorite football team, etc.), but usually it's because of how you're coming across.

You should stay at the next place 6 months or more.
1 or 2 month job stays are a red flag to me, and those app's usually don't get a second glance.
Stated conflicts with the Chef also get a pass from me.
I know that I've had bosses I had conflicts with, but you'd never know that from my application.
Always keep it positive, keep the negative to yourself.

Good luck.
Knowledge is knowing a tomato is a fruit. Wisdom is not putting it in a fruit salad.
Knowledge is knowing a tomato is a fruit. Wisdom is not putting it in a fruit salad.
post #5 of 11
Thread Starter 
i never planned to stay a month or a week or whatever they just let me go and stuff and yeah when i work somewhere i want to work a year or more to have that experience. And i did have a good attitude i kept my head down shut my mouth and just worked and did what i was asked and told so don't ask me and i'm not being all negative i'm jsut being straight up blunt saying it how it is.
post #6 of 11
Just trying to help.
FWIW, your posts are hard to read.
It's possible I am misinterpretting what you are trying to say.
Knowledge is knowing a tomato is a fruit. Wisdom is not putting it in a fruit salad.
Knowledge is knowing a tomato is a fruit. Wisdom is not putting it in a fruit salad.
post #7 of 11
Thread Starter 
okay well i kinda typed it fast and tried to summarize everything.
post #8 of 11
I've worked with new guys who just didn't grasp how efficiently you have to work. Perform the given task at hand in a timely matter and move immediately to the next and repeat.

It may be your speed that's the issue. Your efficiency should increase dramatically after your first week. If it doesn't don't plan to be around for long.

恵守 世羽棲知安

恵守 世羽棲知安
post #9 of 11
I agree with that, I also agree with saltydog efficiency is key. Next job you get, if possible try to find a small restaurant, one that isn't a chain, I run a kitchen in a privately owned restaurant, before I had this job I always had tougher times in chains. Im not saying all chains are bad, these were just my personal experiences. I've found more cooks/employers to be a bit more flexible when it comes to training.

As for applying for a job, put in your resume that you're flexible. No matter what position you get, jump at the chance to help out with anything. Say if you're prepping, and suddenly the place gets slammed, check ont he dish pit. If there was no dishwasher scheduled for that day, throw a couple loads in, with out being asked. Or if the line cooks seem frustrated ask them quickly if theres anything you can do, if there is, learn from it. If not and they say just focus on your job, then do that too, no protests. Don't take this as an insult. Eventually they will see your initiative.

Going back to what saltydog said, if you do make a prep cook position. For every task you're given, make sure to ask who ever is teaching you, how long they expect the task to take. Even if its something you don't like, show interest, and learn to do it as quick, (but not sloppy!) as possible.

I hired this one kid, he was about 16, he was very enthusiastic about getting on line and learning everything he could. but when it came to dishes or peeling potatoes or some other task, he would become very disapointed. When i gave him a slightly more important task, like prepping the evenings vegetables, he would seem even less enthusiastic and would ask when he could get on line. Then upon watching him perfom these tasks, he was slow, very slow. Not from lack of experience but from lack of interest. He was actually excellent on line, one of the fastest learners I had the pleasure of teaching, unfortunately I let him go the next week because despite being quick to learn and enthusiatic on line, his behaviour changed when it came to doing anything else important like dishes, veggies etc.

So the only other advice I can give is be enthuiastic about everything, show initiative. Even if you feel you've expanded beyond doing dishes, if they need to be done, do them. I still do em all the time. I once let a chef go who was far more experienced then my self (I never went to culinary school) Because he would become absolutely rude when anyone even a waitress asked him to throw in some plates or silverware because we were out. He seemed to think he was above that.

So anyways hope all that helps, and good luck to you.
post #10 of 11
Ask the people hiring what skills are needed and what they look for. Then practice at home.
post #11 of 11
Smokeychef is correct. I had that book until someone decided to steal it but I can tell you that it is well worth the money if it is used and its disciplines adhered to.

Learn just as much as you can. As Smokeychef says "absorb everything till it hurts and then absorb some more". That's what I do even today. As a matter of fact I devote entire days to my knife and culinary skills.

The disciplines presented are absolutely essential if you are to make headway in this field of endeavor.

Keep a good attitude, a good appearance, and keep a no nonsense work ethic as personal characteristics.

Be patient because more than anything else it is a function of time gaining experience and developing wisdom in the kitchen.

I wish you well in your career.

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