So the garde manger cook at our place seems to have difficulty with certain knife cuts. I can't really make out what's going on since I rarely see the task from start to finish. Overall he does a good job with chiffonade, brunoise and julienne. Then he sucks at parmentier, batonnet and and pretty much all cube and rectangle shapes. I can't explain it. The small cuts he does well at but but anything bigger and it takes forever and is never consistent.
The biggest problem I see on cube cuts is that they're all f***ing rectangles, not cubes. I can only surmise his problem lies in either parer not being squared up correctly or he is cutting different widths between each motion. I've seen him parer a parsnip was damn near perfect, then I saw some watermelon radishes that he attempted to square up but had weird rounded shoulders but flat edges. As far as his batonnet they are all tapered, never perfectly rectangular.
Can anyone offer some insight? Maybe his body position is off and is not holding the knife at the right angle? I'm trying to help him out but I can't seem to find the source of the problem because some things look good and others not so much!