I was hired at a small restaurant/bar a couple months ago as a prep cook but then the cook was fired after a couple of weeks of being there and I quickly became the new head cook.
Before this job I was just a very involved home cook. I have no idea what I am doing a lot of the time and am trying to learn as fast as possible. The menu is mostly grilled sandwiches(super easy) but the owner wants to offer 2 "high end" weekly entree specials that I am in charge of creating.
I run into small logistical issues constantly that I have been finding answers to on cheftalk.com and decided it was high time to join the forum.
Any advice that any professional chefs can offer would be greatly appreciated.