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Hey there!

post #1 of 2
Thread Starter 

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. 

post #2 of 2

Wow, Daiswork6, you've got a lot of responsibility for a newcomer, but it sounds like you're trying hard to make things work. You've come to the right place to find the support you need, though! (I was hired as a lunch cook with no experience except as a home cook and managed too. Your skills must be many notches higher than mine were!)

 

Since you've been visiting for a while, you may know about the excellent cooking articles, cookbook and equipment reviews, photo galleries and more. Make good use of that search tool to dig in and find some of those good conversations, too! We've been here over 13 years now, and tens of thousands of members have shared a lot of know-how here.

 

We hope you'll contribute to the mix, too. Everyone has perspectives and experience to share, no matter their background or training. We look forward to hearing from you often.

 

Welcome!

Mezzaluna

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Moderator Emerita, Welcome Forum
***It is better to ask forgiveness than beg permission.***
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