post #1 of 1
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