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Any tips to some one starting as a dishy?

post #1 of 6
Thread Starter 

So i got my first job at a flash restaurant in town and it busy and iv never had a job before... 

So any advice to some one starting work in a kitchen? Thanks :)

post #2 of 6


Firstly, prepare a professional Resume. Indicate your education and any part time or freelance work you have done or study projects and indicate on hobbies, your interest in food and the restaurant business and Provide a good Reference, who can be contacted who owns a business * a friend's father perhaps.   

Secondly, get a list of all the restaurants in the town you wish to land a job.

Thirdly, go deliver your Resume in person, dressed @ smartly, signifying neat, tailored informal and however, ready to sell yourself and why you want to work for that Restaurant or Bistro or Pub etcetra.  Do not forget to take your Passport or other identification with a photo with you.  


I seem to have mis/read ... Since you have landed a dish washing position, Observe the activities in the kitchen, from the prepping side of things, line up and the head cook or Chef. Observe, learn and take notes too ... Prepping professionally is not prepping at home and Read all you can on the basic techniques. If somebody falls ill to a flu, you may have to pitch in and help out, and make yourself indispensible !


Best of luck. Also, check your local newspaper for restaurant jobs.  

Edited by margcata - 11/26/11 at 9:49am
post #3 of 6
That pretty much nailed it, but a couple of additions. It sounds stupid, but MAKE SURE YOU LEARN WHERE EVERYTHING IN THE KITCHEN IS AND GOES.. FAST!!!! One of the most irritating things as a cook, if your restaurant also utilizes dishwashers as runners (which most do), is asking for something in the middle of a busy night and then having to explain where it is -- by the time that's said and done, it took longer than just going to grab it yourself. Also, it's pretty irritating when you go to grab something and it's not where it's supposed to be. Minutes are precious in the kitchen. And always be busy. If you're slow on dish, head over to prep and ask of there's anything you can help with.. and like Margcata said -- always always ALWAYS watch and learn as much as you can. I suggest concentrating most of your focus on prep or the pantry. If you're gonna get promoted, that's where it'll likely be to.

..also, learn kitchen slang and what the different equipment around your kitchen is.. it'll save you a lot of time and confusion later. tongue.gif
post #4 of 6


Good Morning, William,


Great advice too ... There is nothing more exasperating than, not being able to find a kitchen tool in the right place, and each tool has its place ... Stay organised --- good rule for all we do actually. I am the Food, Wine and Travel  Editor of the oldest English language Expat Magazine ( in print since 1958 and not online yet ) in Spain, however, I am a native Manhattaner --- who has been living and working in Spain and Italy ... and believe me, I have to be organised ... or I am dysfunctional ...


I see that you are a culinary student in Springfield -- is that Missouri ?


What is your culinary philosophy ? Which cuisines are you veered towards ? 


Happy Holidays,


Margaux Cintrano

post #5 of 6

Sure is! :D


My culinary philosophy.. hm. Never really put a lot of thought into it, but I suppose it would be.. don't sacrifice flavor for health. I'm not saying every dish must cause a coronary, but I've eaten too many "healthy" meals that were bland because of the opting to leave something out (or replace it with something healthier) due to fat content or calories something along those lines -- not saying all healthy meals are tasteless either, though. I've had some delicious health foods, but when something is meant to be loaded with grease and fat, I say why ruin a beautiful thing? I grew up with a knack for Asian cuisine, but after working in high-end restaurants for so long I've found my tastes veering more towards French and Italian.. but I do still love me some Asian food. I'm just infatuated with food, I suppose. ;)


I would love to move to Europe at some point.. I watch a lot of cooking shows, and I think my favorites tend to be the ones where they travel around the world preparing and eating the traditional foods of whatever region they're in. That totally seems like something right up my alley, unfortunately the furthest I've made it has been Mexico.. but I will say, after eating Mexican food in Mexico, nothing up here even comes close. How was the move to Europe? Pretty big culture shock?

post #6 of 6


Good Evening William.


Firstly, thanks for replying ... Europe, well firstly, my husband and my parents were all born in Europe and thus, my culture had been pretty multi national at a young age. However, the most awesome and amazing for me has been the cultural aspects, architecture, the markets, the gastronomy, the wines, and the nuances ... as well as the similarities. I had made my first trip abroad in 1970 which is how I met my husband. I absolutely love Italia and Greece, not only the epicurism of both these lands, however, the people ... 


Spain, on the otherhand, I love the cultural scene ... the country's hamlets and villages are steeped profundly in history ...


France also has its positives ... the cuisine, the wines, Provence is impeccably beautiful and the architecture.


There are many cities I have visited however, do not know every country fully. I am well versed in Italy, Greece, Portugal and Spain ...

and write about these places often on Chef talk. See restaurants in the villages of Italia ...


It is a wonderful opportunity, speaking culinary ... and wine wise ... So much to learn ... so much to see. It would take a life time to know just one country or just a half of one ...


On Asian, I prefer Japanese, Thai and Indian ... The Chinese in Spain is not up to par, though there is a very fine establishment that Ferran Adria recommended to me during an interview in 2011,  in Barcelona called Shanghai and it was the best I have had here in Spain. However, I am not too fond of the heaviness on the minced dishes ...  


I love Mexican and had lived in D.F. for 1 year during the late 70s when Fillippo was working on a project there for Telemundo ... He passed on in 1994, which brought me to a sabbatical of rethinking and off to Europe I was ... and I have stayed on ... Yes, Mexican in DF is wonderful. I know Susanna Palazuelos personally, as she was interviewed in October while doing a special on her native cuisine here in Madrid, and she has a catering corp called SP CATERING in Acapulco. She has made Mexican cuisine for Queen Elizabeth and many royal families and presidents worldwide ... Lovely person too. Bilingual totally.


Of course, I speak several langs. which is a big help ... Italians and Portuguese and Greeks are adept with English. However, the French are a bit stiff about using our lang. and the Spaniards, well, they have been studying since they were 3 yrs old and still have their crosses to bear with the lang. They have been improving as Spain has opened up alot recently ... and with the job crisis, they have been forced to intensify English or no work.


Wow ... I have 2 grown daughters, one in Switzerland and one in Wellington, south island of New Zealand ... There are 5 grand children ... 4 boys * 1 on way and 1 girl.


I interview chefs, so cul. philosophy is a typical question ... Sounds as if you are interested in expanding and innovating more  ... Do you work at a restaurant 


Happy Holidays. Margaux.

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