Hello, my names Annie just became a pastry chef this past month and i'm so excited for the opportunity. I've been working as a prep/line cook for the past 3 years but have been in the restaurant business for 5 years. With that said I have gotten the opportunity to be a pastry chef at a small french bakery/patisserie/boulangerie and wow talk about a treat! I recieved my very own kitchen and am now responsible for all the duties inside it including all cleaning.
I'd like to ask all of you for any advice/tips/help on keeping this place running! Ive asked for some help on my twitter account and received very little responses and hope i could have better luck here.
Especially on these few things
-Cleaning sheet pans . . . all of mine are just horrible they leave black smudges all over your hands after handling even for a second.
-managing a dry storage... i don't have any proper tupperware just gallon bags and leftover containers from jams, cherries and pickles. <should i use this stuff for storage?) The pictures below were taken 2 weeks ago, since then i've used all my jam buckets to store bulk items such as white chocolate, cinnamon and crystal sugar. It's not pictured but on the right side the whole bottom shelf is now more organized and i've thrown/put away a lot of that nonsense i'll post an update on that but still could seriously use some ideas.
-managing equipment . . . especially all my baking gear, i have maybe 13-15 cake pans/rings, bowls of all different sizes, and a large rectangular aluminum pan (turkey pan) that holds all my whisks, spoons, spatulas... not happy about this for sanitation reasons, any low cost suggestions on how to make a pot hanger or... some sort of suspension rig?
And basically any form of advice would help out... I've been cooking and have decided learn about the pastry side now but have come to realize that i'm not getting any proper training from my boss/owner. He's just giving me recipes... and acts like he hardly has time to show me examples. I've tried and failed at a couple things and have mastered it maybe after the 3rd time, (a few things after the 4th) but man is it tricky getting this science done! Luckily now i have managed to master most of our main items and am slowly learning new things weekly.
The photos below are horrible but this was the condition the kitchen was given to me, i've since then have picked it up a lot and have scrubbed those floors, all work benches and dry storage.