just got my first line cooking job almost 3 weeks ago and I had no professional kitchen exp. and almost no home kitchen exp lol. I'm on pantry and the chef is very happy with me but it's discouraging that at times during busy friday or saturday nights when like 10 tickets build up someone has to come help me sometimes.
anyone have any less obvious tips on how I can do this better?
oh and some things that are slowing me down
-i run out of plates often so I either have to ask and wait...or i just run and grab my own which takes time but not as much time as potentially waiting for someone.
-a lot of the salads I make I have to wait for some cooked protein from another station (usually chicken) but it's not like they see a ticket for a salad and then make the chicken...they usually kinda make a couple or a bunch ahead of time and they kind of sit in my station. Most of them get used but often they get cold....which I have to then throw in the oven behind me for a second or if the chicken is that unservable I have to yell over for another chicken...which takes time...and sometimes they forget or don't hear me so I have all the salads made except for the protein and the servers seem to think it's my fault that they aren't ready. Why can't they just see a salad they know has chicken on it and make it so I have a fresh piece for every plate. It kills me when I put up a 10-15$ salad plate with a piece of old, tough chicken...and it happens kinda alot.
oh, and about 1/2 the kitchen staff speaks only spanish and the other 1/2 doesn't speak english that well so I have a hard time communicating.
PS: my r key is broken so I have to do CTrL- V every time I want to use r which makes typing so fun....