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What are the basics any cook need to know in the kitchen !!!

post #1 of 16
Thread Starter 

I mean like anyone who step on to a kitchen needs to know how to peel onions and potatoes.....

post #2 of 16

Show up on time. Wash your hands. Do what you are told. Work clean and neat. Focus on the task at hand. Develop good knife skills. Expect to work hard. Ask what needs to be done next. Don't complain. Work, don't chat. Be humble. Help others if need be. Wash your hands. 

post #3 of 16
Quote:
Originally Posted by chefwriter View Post
 

Show up on time. Wash your hands. Do what you are told. Work clean and neat. Focus on the task at hand. Develop good knife skills. Expect to work hard. Ask what needs to be done next. Don't complain. Work, don't chat. Be humble. Help others if need be. Wash your hands. 

Nailed it.

post #4 of 16
Quote:
Originally Posted by chefwriter View Post
 

Show up on time. Wash your hands. Do what you are told. Work clean and neat. Focus on the task at hand. Develop good knife skills. Expect to work hard. Ask what needs to be done next. Don't complain. Work, don't chat. Be humble. Help others if need be. Wash your hands. 


You only wrote wash your hands twice.  :D

post #5 of 16

well, hand hygiene IS important!!!

also, be loyal to your chef and collegues. be honest.

keep your eyes open and learn as much as you can.  accept to live, dream and breathe food and cooking.

post #6 of 16

Urgency and efficiency, without sacrificing quality, and a willingness to learn! Be professional as well. You'll go far if you maintain a positive attitude towards your job.

post #7 of 16
Clean as you go. Worship food quality and bill times. LEARN. Make mistakes, admit to them and learn from them.
post #8 of 16
It's an advice... No, a rule worth repeating.
post #9 of 16
.
post #10 of 16

How to survive in the Stainless Steel Jungle 

 

Work Clean , Work Tidy 

Clean as you go 

Turn up for work 15min ( minimum ) earlier than when your shift starts

Shake Hands or say G'day to your Boss and work colleagues at the beginning and end of your shift

 

Wash your hands

Don't wear your Apron to the Bathroom !!!!!

Watch , Learn , Take Notes & Photo's if you have to

Taste , Touch , Smell everything

FIFO !!! First in First Out - rotate your stock !!

Label Everything

 

Do as the Chef tells you - even if you think you have a better way ( save that for when you are the Chef )

If you don't like something find out how it should taste to someone whole likes it 

Read !!!!!!

Listen to any Advice and Soak it up like a Sponge - but Take the Gold and Leave the Silver Behind

 

Check your attitude at the door

What happens in Service stays in Service.

No matter how Busy a service or How deep in the Weeds you are - Service will end eventually - 

There is a Light at the end of every tunnel (sometimes you have to dodge a few trains though)

 

Communicate  

Think before you ask questions

Look with your Eyes not with Your Mouth 

 

When you are behind - Say " Behind " !!!

Remember EVERYTHING is HOT !!!!!

Always carry a Towel. 

 

Look after your tools and keep them clean , tidy and Sharp. 

 

Have a sense of Homour , a thick Skin and a Ducks Back 

 

Cooking is F'n hard and not for everyone !!!

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...

Reply

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...

Reply
post #11 of 16
Quote:
Originally Posted by chefwriter View Post
 

Show up on time. Wash your hands. Do what you are told. Work clean and neat. Focus on the task at hand. Develop good knife skills. Expect to work hard. Ask what needs to be done next. Don't complain. Work, don't chat. Be humble. Help others if need be. Wash your hands.

 

Wait! That sounds like the chef's daily speech when I worked at the casino!

post #12 of 16

Don't sweep or mop around uncovered food.

If it is a liquid spill, dig in the dirty laundry bag and pull out some towels and aprons and cover the area.

Drag the bag to the area and scoop the mess into it trying not to sling broken glass or whatever all over the kitchen.

 

mimi

post #13 of 16
If you dont know how to do something, dont. Ask.
post #14 of 16
Deleted XD  

Edited by KaiqueKuisine - 11/11/13 at 9:26pm

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

Dr.Seuss

Reply

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

Dr.Seuss

Reply
post #15 of 16

Um, KaiqueKuisine, as I read the statement:

Quote:
 If you dont know how to do something, dont. Ask.

It says do NOT do anything you do not know how to do, ask!

 

I missed the period after the second dont the first time I read it.

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 #16 of 16
Quote:
Originally Posted by PeteMcCracken View Post
 

Um, KaiqueKuisine, as I read the statement:

It says do NOT do anything you do not know how to do, ask!

 

I missed the period after the second dont the first time I read it.

14 hours shift and limited sleep definitely does wonders <_<

 

The evidence was deleted , thnx Pete 

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

Dr.Seuss

Reply

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

Dr.Seuss

Reply
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