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New chef coming how to prepare

post #1 of 7
1/17/12 at 5:50pm
Thread Starter 

I work at a large 1200+ member country club. When we decided to renovate I took over the kitchen and the old chef was let go. Now the 14 month renovation is almost over and they are looking for a new chef, I dropped food cost 15% and buy better products than the old chef ie. prime psmo VS choice. What do I need to do to prepare for this new chef, I am going to stay on as a sous chef but I don't want this new guy to be intimidated or feel threatened but I want to make a good impression.

 

Thanks

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post #2 of 7
1/17/12 at 8:53pm

You don't want the job? Was it not offered to you?

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post #3 of 7
1/17/12 at 8:57pm

It might go the other way, and the "new guy" may try to intimidate the staff as well.  Just be there to answer questions!


Edited by jchenschel - 1/17/12 at 9:46pm
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post #4 of 7
1/18/12 at 8:16am
Thread Starter 

I guess I wasn't considered, I am only 22 and only have 7 years experience and only 3 as a "chef" the first four I was just a cook. Also I don't have my CEC yet I am working on it but I haven't taken my practical, I took the written but haven't had time to go down to Austin because I work so much. 

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post #5 of 7
2/4/12 at 8:42pm

Have a plan ready to 'welcome' him to the kitchen...   don't present it as "we have to do it this way" and also don't put it forward as we all suck.  

Be confident yet willing to learn...

 

Be honest with what you do well and what you need help with  (not so much yourself but your kitchen)

 

- have a list of your usual in house made items, along with receipes, 

- have a list of your usual fast fixes, which companies they come from and how you prepare them, 

- be straight with him; are you here to get experience before moving on? are you here for life as you live next door? whatever!

- have a list of things that you would like to change and also a list of things you would not like to see change.

- have a list of the owners things that are taboo! and also what they consider a Sh(&^T list!

 

Don't just hand them over but keep them on you and use them when appropriate... hell if it's all going bad and to hell and worse - just hand him the F'ing cards and then after he's read them get them back.

 

A new chef can be a great tool for learning - it can also be ball breaking... take everything for what it's worth.  With a grain of salt....

 

Remember if everything goes great  you'll learn from him and be his 'sous' forever - if everything goes to hell you'll still need his recommendation for your next JOB!!!

 

 

----

 


"Plus, this method makes you look like a complete lunatic. If you care about that sort of thing".  - Dave Arnold

 

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post #6 of 7
2/5/12 at 3:23pm
Hi new to forum but I have had exactly the same thing happen to me I found honesty and facts weRe the best way to hand over , what your spending on stock covers your turning over , any staff problems or equipment problems . What I will say is that depending on the chef comeing in may or may not want to listen to someone younger however well you have been doing job , I had a the same thing last year with head chef off due to sickness ran the kitchen for two months and when he came back didn't take to well to it ,so I gave in my notice now somewhere better learning a lot more everyday as a sous I'm 23. So best choice iv made end of the day hard to learn something from yourself
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post #7 of 7
2/6/12 at 6:39am
Quote:
Originally Posted by British chef 22 View Post
 the chef comeing in may or may not want to listen to someone younger however well you have been doing job , I had a the same thing last year with head chef off due to sickness ran the kitchen for two months and when he came back didn't take to well to it


It could be that the chef objected to the manner in which you provided your insights on how to do the job, rather than your age.

Wisdom comes with age, but sometimes age comes alone.
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