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new head chef in Illinois

post #1 of 5
Thread Starter 
Hi, my name is Jake Olsen. I have been sous chef at a tapas restaurant for six months and was recently promoted to head chef. Today was my first day actually! I was wondering if any chefs out there can give me some advice? This is a huge opportunity, and I want to make the most of it!
post #2 of 5
Congratz on the promotion! Where at in IL? I may have to stop in for a meal on my way back to Kansas City in January smile.gif
post #3 of 5
Thread Starter 
Peoria heights. It is a really cool little trendy restaurants spot.
post #4 of 5

Good for you, What do you want advise about???

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...

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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
post #5 of 5
Thread Starter 

There is a lot of room for improvement at our restaurant. The previous chef was a drug addict that got burnt out on the job and just really stopped caring. I became sous and starting doing a lot of things just to improve the situation. He created a new menu for the fall and refused to just sit down and get recipes down on paper. Now, in my first week, I am trying to get things standardized for a menu that has already been out for 2 months. The ordering an inventory system is all a wreck. He was still using an inventory list from two menus ago and just scribbling new items in. Its just all very disorganized. At the same time, with the loss of the chef, I am having to train a new line cook that has very little experience beyond some prep, and this week we have two parties upstairs booked 40 people a piece for Friday and Saturday. It is just kind of hectic! I am just trying to get things more efficient. I sat down and looked at the menu and thought, what can we do to make things flow more smoothly? I am attacking the parties the same way. Will this all become easier once there is a standardized system in place? Do you have any other advice?

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