New Posts  All Forums:Forum Nav:

Grill help?

post #1 of 4
4/9/12 at 10:18pm
Thread Starter 

I was just wondering if anyone had any tips or suggestions that would help me my first time as a line cook on a grill station?

 

I currently work as a saute line cook at a country club in FL but was offered a grill job in PA at another country club and took it! I will be working with veal, beef, lamb, pork etc..any help at all would be appreciated...thanks!

Reply

Featured Stories on ChefTalk.com

The Making of a Chef Innovator, without the Pomp
Follow ChefTalk on Pinterest!
A clinical look at how a restaurant runs
post #2 of 4
4/9/12 at 10:30pm

You have no experience as a grill man, but you were offered the job and took it?.....several states away at that!  How does that work?

Reply
post #3 of 4
4/9/12 at 10:41pm
Thread Starter 

I guess I didn't explain the situation thoroughly or at all for that matter. So from the beginning....I worked at the club in PA as a prep/banquet cook last summer but the club closes down in the winter and the Chef in PA knew a club in FL would be needing help so he sent my resume down and I started just three weeks after. So for the past 7 months I have been getting my first true line experience and the chef in PA was impressed with what he heard I had been doing, so he invited me back to work his line. So that lead me to this, I am excited but also extremely nervous about grilling. I've logged some hours on a grill but I am far from an expert.

Reply
post #4 of 4
4/10/12 at 2:35am

If chef has confidence in you thats good , go for it. Theonly way to learn is to do. Don't be afraid to ask his help.Good Luck

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...
Reply
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Professional Chefs

Featured Stories on ChefTalk.com

The Making of a Chef Innovator, without the Pomp
Follow ChefTalk on Pinterest!
A clinical look at how a restaurant runs