Lately I have been having a problem moving up at the restaurant I work at. I got into cooking almost 3 years ago and worked in a high volume restaurant for a year before going to culinary school. After that I moved to a bigger city and began working as a day prep cook for a top restaurant for the next 6 months. It was hard work and I learned a lot and they offered me a line position on the cold side at the other well regarded restaurant. Now its been 5 or so months and I am trying to get on the hot side but I feel like the Chef isn't giving me a chance to move up.
Last night we had a new dish on the menu. I asked him earlier in the day what I needed to prepare, what to add to my prep list. He told me that he would come over and help me prep it later. So an hour before service I ask again and he quickly tells me a few ingredients I need and, I gather them, and he says he will show me the rest when he gets back. 10 minutes before service he tells me I need to cut and chop another 5 ingredients, and then he tells me that the prep cook roasted a vegetable earlier for the dish. They didn't roast enough and he then yells at me for not having enough. I then ask how I could have known what he wanted and he says I need to be more creative and wont be working the hot side for even longer(he has said this before when he got mad at me few weeks ago).
How do I deal with this situation? I followed his orders, I did what he told me, he didn't communicate to me what he really wanted and I didn't want to piss him off by just making something up when he said he was going to show me how he wanted the dish.
I am supremely frustrated.