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Thread Starter 

Hi guys, 

 

I know that my profession says that i'm a "line cook" but really and truly i'm an intern chef at a fine dine restaurant called Cin Cin by the sea. I am hoping to get some great advice from fellow chefs on how I can keep my job in the kitchen and how I can move up the ladder to a higher status. Any and all advice is welcome. 

 

Many thanks.

 

Chef Andrews