I went in for an interview today and got hired on the spot because a friend of mine recommended me to the Head Chef. She seems like the type of chef who runs a "tight ship" (her words). It makes me nervous because I'm only just finishing the Profession Cook Training level 1 and I'm only 18 years old. The program is offered to graduating students at my highschool, and that's how I'm able to take it. I'm just graduating this friday so I have no experience working in a kitchen. The woman who hired me seems to have high expectations of me and wants me in on the 15th to "show her what I know and what I have". I'm worried I won't know what to do and that I will embarrass myself and disappoint her. How should I prepare for our day on the 15th? Anything I need to know? Should I memorize some recipes? I'm really nervous and I doubt myself a lot which makes me mess up a lot. Can someone please tell me how to prepare for this? Thank you!
I just got hired and my Chef wants to "see what I got".
Wear clean underwear so that in case of an accident you won't scare the nurses.
Really, don't worry. You can't much disappoint her because believe it or not, she's not looking for any new "master chef". Unless she's off the reservation, she knows who/what she hired. If you can follow directions, do regular stuff properly, have decent standard skills and aren't blown off course with simple cooking/kitchen situations, she'll be happy. Oh yeah ... don't cut off any fingers (yours or hers). Bring a cheap note-pad and take notes. If your phone has a camera, take pics of finished dishes. Show up on time, don't ask to leave early, don't steal anything, flush and wash your hands. Improve a little bit every day. Breathe. Before you know it, you'll be made in the shade.
"And those who were seen dancing were thought to be insane by those who could not hear the music."
I'm not sayin', I'm just sayin'.
Just show up about 15 minutes earlier. Do your best, work clean and do not be nervous. If she gives you a task when you finish it ask ok whats next.
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...