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Starting a new job this week

post #1 of 12
Thread Starter 

Hi everyone 

first time for me posting in this section of the forum 

i hope that some might help my curiosity on this 

didn't know where els to possibly post this 


So i starting a new job tomorrow  it's a brand new restourant opening up 

it's a higher end chain not like  red lobster or anytihng like that 

this chain only has 13 restourants including this one 

 

 

what i am curious about is 

is it normal for a restourant of this high end status to required there Kitchen staff   Cook's and chef's to have there own tools  

such as knives  and other item's 

 

or is this not very often heard of 

 

 

i could think of it like perhaps they are just that cheap that they want everyone to have there own stuff so 

the cook's feel more comforatable with the equipment they have they use they know already 

and don't want anyone having to get used to new things so they want them comfortable with there own 

 

kind of like a autoMechanic 

 

2nd   it could be so that we understand it's not cheap stuff we need to take care of it and apreciate our own stuff 

 

3rd 

they are just that cheap 

they don't want to buy items like this 

like 

for example what the Chef's handbook said that he handed to  the prep cooks  line cooks and his chef's 

 

had things like 

required tools that we have of our own 

 

Carving knife 

French Knife 

Slicing knife 
cerated Knife 

cooks fork 

tongs 

cake tester 

fish tweezers 

and anyting els we personaly thing we need that we can't do without 

and these are for us to have of our own not to use of there's 

 

like me i have all of these but wondering is it normal for restourants to say have your own 

 

like i know they are not cheap when it comes to pay because im starting out with no professional restourant experience as a Prep Cook   

makeing 10.00 an hour  in a restourant where  almost everyone has atleast 3 years experience before being hired 

i was given the chance to proov myself and this is what i am going to do 

but wondering 

 

what others thought son this is 

post #2 of 12

Many restaurants expect the cooking staff to provide their own hand tools---not all,to be sure,but many---If you own them,bring them----It is an unwritten law---never use someone elses knives--ever--

 

Mine are highly trained and I do not want a green horn teaching them bad habits.

post #3 of 12
Thread Starter 

ah ok cool thank you for the response 

 

i am really excited and looking forward to it but i know im going to have to walk threw walls to show the Chef that he made the right desision with me when everyone els on staff has years of more experience then myself 

 

he has made me aware of it clearly 

so i know it's him saying don't make me regret giving you the chance 

we are not talking about 

some 100 chain group 

 

this is buckhead life restourant group 

and so far 

i am scared nercous out of my freaking mind 

but excited at the same time 

 

what i don't understand is why the chef never mentioned thermometer he said cake tester 

so that confuses me 

like he wants us to judge the heat by feel not by look or something 

post #4 of 12

ehh depends in the place really. 

 

The restaurant i work at has everything we need , ( knives , tweezers , tongs , etc.... )

But im comfortable using my own knives so i bring in my chefs knife and a parring knife to work everyday. 

Aside from that the rest we got in our kitchen. 

 

Really only things i may bring from home , are maybe some tools that give a new dimension to the food , since we dont do alot of fancy desserts , when we want to do something fancy someone will usually bring in a torch and some beaks for our pastry cream but thats about it. 

 

But again this may just depend on the place as well. 

Now if a restaurant required me to bring everything from home to work then i would probably be confused , i can understand knives and maybe even tweezers but to ask me to bring in spatulas , and wooden spoons , and even cutting boards i would probably make a wtf look <_<

Today you are You, that is truer than true. There is no one alive who is Youer than You.

Dr.Seuss

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Today you are You, that is truer than true. There is no one alive who is Youer than You.

Dr.Seuss

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post #5 of 12
Thread Starter 

no not cutting boards or anything like that just our tools  not equipment i guess i should have wordedit better 

post #6 of 12

ehh i dont see a problem with it , but i still think the place should have knives and other cooking tools because well , you can always get robbed , forget them , or break them. 

Today you are You, that is truer than true. There is no one alive who is Youer than You.

Dr.Seuss

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Today you are You, that is truer than true. There is no one alive who is Youer than You.

Dr.Seuss

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post #7 of 12

For me, whether required or not, I bring my roll.
 

Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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post #8 of 12
Quote:
Originally Posted by PeteMcCracken View Post

For me, whether required or not, I bring my roll.
 

Same.

Most places have basic knives, and if they've been open for a few years those knives are worse for wear.

I'm more comfortable with my own knives, and they're much sharper than any house knife.

Depending on my workspace, my coworkers, etc. determines which knives I break out.

Current job is great, I can use any of my knives and know they won't be abused by anyone else.

Knowledge is knowing a tomato is a fruit. Wisdom is not putting it in a fruit salad.
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Knowledge is knowing a tomato is a fruit. Wisdom is not putting it in a fruit salad.
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post #9 of 12
Quote:
Originally Posted by PeteMcCracken View Post

For me, whether required or not, I bring my roll.
 

+1 Pete - bring your own tools - knives and other equipment you favour and are familiar with - it enables you to do your job better and more efficiently knowing that your tools will work and perform when you need them plus you know they will be sharp when you need them 

My posts are different , I speak in cm , Celsius , kilo's and call stuff weird names like Glad Wrap , Bicarb , Capsicum & Gravox . Might take you a little while to get my lingo but we're basically speaking the same language 

 

http://sneakykitchen.com/Glossary/translations.htm

 

Good onya...

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My posts are different , I speak in cm , Celsius , kilo's and call stuff weird names like Glad Wrap , Bicarb , Capsicum & Gravox . Might take you a little while to get my lingo but we're basically speaking the same language 

 

http://sneakykitchen.com/Glossary/translations.htm

 

Good onya...

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post #10 of 12

Pretty much agree with everyone else about bringing your own, at least initially. There is enough to familiarize yourself with a new job without having to locate tools and hoping they are good to go at the same time. After you get the lay of the land, you can always leave items at home if the work place has similar ones that are readily available and in good working order.

Wisdom comes with age, but sometimes age comes alone.
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Wisdom comes with age, but sometimes age comes alone.
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post #11 of 12
Thread Starter 

today was the first day  we have not officaly opened yet but we are prepping this week 

i made a crust and a spicey mayo 

 

i saw everyone also had there own tools i think once the place is a bit more organized we will be easier to put our things in specific areas an have our stations and all 

 

but it was a good day for the first one 

 

i stopped at william sanomal to buy a cake tester today 

and i saw they had there shun's on sale i really have wanted one not to take to school to show off probabbly not even to take into work most likely to just stay home and use it at home 

maybe take it out on special occations but i really just want one 

now that im working i think ill decide over the next week and this weekend pick one up 

they have a  shun kaji  wester chef's knife 8 inch for 149.00  how ever after my 20%  discount i have there i would get it for just under 125 after taxes 

they also have there own shun priavte labled with william sanoma name on it also and shun not sure if its hand made like the other ones but it's less exspensive and a 8 inch is on sale for 79.99 

 

so ill see how i do after the first week in work and maybe if im doing good ill get it as a gift to myself 

 

but ok back to the topic on hand 

 

i htink its just a bit hectick becuase it was everyones first day today and we just need to get organized how ever some people i don't see lasting to long because the chef had to yell at them for takeing an hour and half to chop and mins garlic and ginger 

 

the 2 things i did  

the Executive chef and the Ececutive Souce chef  both tasted and both had a smile on there face and said good job 

post #12 of 12

I've opened 3 restaurants and rarely is it smooth sailing. Even in the second month, so don't worry about things being uncontrolled chaos.  Under the right supervision things will mellow out into routine.

 

In regards to the original thread.  When I got my first job in NYC they had a handout of things that we needed.  They included but not limited to the following:

 

Knife

Paring knife

Steel

Fish spatula

Meat fork

Heat proof spatulas

Plating spoons (no shovel spoons!)

Mini strainers

Peelers

Tweezers

Slicing knife

Spice grinder

Mise cups

Measuring cups/spoons

Small offset spatula

Mandolin

 

Besides the fact that as a proper cook, you should have all these items, it does create a sense of ownership. Its shows professionalism. Once you have a mandolin or spice grinder that belongs to the 'house' you can guarantee it will be broken, rust, dull or be lost much sooner.  It will end up in a hotel pan or drawer where all the other shared tools go and say goodbye.  Finally, at 31 I've ended the practice of bringing in my own sharpening stones for everyone to use.   If some one needs a sharp knife, I'll teach them or just do it myself. They chip, break, are stored in water, whatever.  If those stones belonged to the last person that used them they would have been put away properly. 

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