Hello everyone. I apologize if this is posted to the wrong forum, but I am just seeking some professional advice - or reassurance anyway. Long story short, I'm a career changer that started line cooking about 8 months ago. I cut my teeth at a glorified burrito place, and quickly got moved to working the pantry station at an upscale Italian restaurant. Lately, the Exec chef has been requesting my help to fill in at other restaurants.
At the Italian place, where I am full time, I can honestly say I hold it down pretty tight. We're not ultra high volume usually, save a few choice weekends, but I never get into the weeds there on any given night - granted it's all cold side and desserts. I keep my station prepped, tight, and even take on a lot of prep during service for the sous chef, or double between the station and dish on slower nights.
Tonight was humbling though. I was asked to help out at a casual dining - but busy - kitchen, working the grill station. I know there were some things working against me tonight: I still don't fully know my way around the kitchen, didn't know the menu until service, and I've never, ever worked a grill station. Needless to say, I got my ass kicked. For the first time in a while I cracked under the pressure. The woman training me was running circles around me - she's a veteran of the industry - but I also felt like I was getting in her way most of the time (not sure if it was my slow speed or just the fact that she's damn fast and has been working the station for a few weeks). She left when service calmed down a bit so I could get a feel for the station on my own.
Regardless, the sous seemed happy to have me come back in tomorrow. I am determined to do a better job, and this time around I feel like I'll be more confident to handle the station on my own, which will be the deal tomorrow.
Is it normal for an amateur line cook such as myself to be fumbling and bumbling so much at a new station? Do you think most chefs would be somewhat understanding and allow me some time to tighten up my work? Thanks everyone!