New Posts  All Forums:Forum Nav:

Howdy, world!

post #1 of 8
Thread Starter 
Hello, everyone!!

I'm new to this website. I want to let you all know that I just got a job for Cook V at Banquets. I've never had any experiences in cooking. I plan to go back to school. Are there any friendly advices before I start my shift? What kind of tools do I need to bring for work?
post #2 of 8
Thread Starter 
post #3 of 8

Without knowing what a "Cook V" is at Banquets, it is VERY difficult to offer any relevant advice.

Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
post #4 of 8

Probably entry level cook.  V, as in 5 perhaps? 


I would say bring a sharp chef knife, a peeler, a paring knife.  A notepad, a pen. 

post #5 of 8

These are just suggestions for both male and female cooks.

Leave the jewelry at home.

Be willing to pull your hair back or pile it up....or just tie a rag on unless you look the height of fashion in a hair net lol.

Long fingernails in the kitchen are a huge turn are going to slice one off and lose it  (guess where it will be found?)

Begin your shift with a good hand scrub (and clean under those nails).

My Gma Van washed her hands every time she walked past a sink (I picked up that habit and it works for me lol)

Keep your station clean and your apron as well.

If you look down and note huge splotches on it change into a new one...and for goodness sakes...if nature calls remove said apron before you enter the facilities (please?).

Work hard and have fun (when time permits).

I am excited for you....I count my best years as those behind the bar or working as waitstaff (and don't get me started on catering or banquet).



post #6 of 8

Bring a good attitude and friendly disposition.

post #7 of 8
Thread Starter 

I actually enjoy working at Banquet, it's fun, inspiring, and the list goes on. But the only thing I don't like about Banquet is working on long hours. For instance, I'm scheduled to work at 5AM to 2PM. So instead, they had me working from 5AM to 9PM! The Sous Chefs are fun to work with, especially with the cooks, I'm fortunate to be working with someone who is willing to teach me everything he knows.



-Thank you everyone for the replies. Flipflopgirl, I'm a guy but thanks for the advice, though!

post #8 of 8

WOW! 16 hour shift? I know it's common to pull a long shift for the rest. business but is that normal chefs? A nurse might work that kind of shift but they have the next day off.

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Food & Cooking