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Hello and what am I?!

post #1 of 6
Thread Starter 
Hi my name is Billy, a future chef, I live in San Juan, PR. i've been reading the forum for a while and I am a little confused. I work as a cook at a bar/grill. I work alone except when its really busy on the weekends there is a dishwasher that helps me. I mostly cook fried appetizers/sandwiches but they also have a dinner menu with items such as mofongo, churrasco, grilled chicken, and shrimp. I do an inventory and set up the kitchen every morning. So what is my job title, and does this job help me get a job as a real line cook. Thanks everbody i really enjoy this forum afterwork!!
post #2 of 6
Hello and welcome!

I read your job description, but have no idea what your job title might be... Ask in the one of the professional fora, and I'm sure you will get a few suggestions.

The wikis, blogs, articles, reviews and photography on the site are all worth spending time to view. Join in on threads you fond interesting, or start your own in the relevant forum. Our membership is from around the world, making for some interesting discussions! Hope to seeyou around the boards:D.
post #3 of 6

Hello Chef and welcome.


I reckon you have all the attributes of a chef Billy, so go you. You certainly seem to be doing all the jobs... It might be an idea to get someone in the know to to put a CV together for you for future job hunting, as you really do seem to be covering all the bases yourself.


Welcome to Chef talk. looking forward to hearing your ideas.



"If we're not supposed to eat animals, why are they made of meat?" Jo Brand
"If we're not supposed to eat animals, why are they made of meat?" Jo Brand
post #4 of 6

Hi Billy, I suggest that you stay in the job for a while and learn the organising part. You are evidently a sole-charge chef. It will be a good learning experience for you because you have the autonomy to make decisions how you will manage your own preps and your speed. So, I can foresee a big future for you in the industry. Goodluck!!! "If you have passion in the trade you must have patience".

post #5 of 6

I agree with what these chefs say. I am not a chef but a line cook for a long time. Keep working hard and succeed!  Good luck to you.

post #6 of 6

Great quote at the end!

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