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Interviewed for Prep Cook got Hired to Work the Line!

post #1 of 4
Thread Starter 

Hello everyone!!! New to chef talk. looking forward to networking and talking to everyone here!

 

 

   I went in on Thursday for a stage for a prep cook position. This is a highly anticipated restaurant opening up in my city. I got hired! The Sous Chef said I had a great attitude, I worked hard, and was very humble and that for the little experience I had it was a great start for me. I only have 3 months experience working the Raw Bar at the last job I was at. I started as Dishwasher moved up to prep and the chef gave me first choice top move to the line( it was a new restaurant). I left that job for something closer to home. But didn't like the quality or how the kitchen was ran, so I left. Stupid mistake I regretted at the time. Anyway, I was suppose to start tomorrow early morning for my new prep job. But the Chef called me this afternoon telling he had good and bad news. The bad news was that I was no longer going to work prep. The good news was that he was moving me into the line working the Plancha station. I keep wondering why they would they put someone with only 3 months experience on the line at such a very anticipated restaurant. Should I asked the chef as to why I got moved up to line when there where other prep cooks with way more experience or should I just shut up and role with it? I guess Im really wondering if I wasn't good enough to do prep. Maybe I was to slow or something. I would really like to hear what you guys think.

post #2 of 4
Quote:
Originally Posted by calioutlaw View Post
 

Hello everyone!!! New to chef talk. looking forward to networking and talking to everyone here!

 

 

   I went in on Thursday for a stage for a prep cook position. This is a highly anticipated restaurant opening up in my city. I got hired! The Sous Chef said I had a great attitude, I worked hard, and was very humble and that for the little experience I had it was a great start for me. I only have 3 months experience working the Raw Bar at the last job I was at. I started as Dishwasher moved up to prep and the chef gave me first choice top move to the line( it was a new restaurant). I left that job for something closer to home. But didn't like the quality or how the kitchen was ran, so I left. Stupid mistake I regretted at the time. Anyway, I was suppose to start tomorrow early morning for my new prep job. But the Chef called me this afternoon telling he had good and bad news. The bad news was that I was no longer going to work prep. The good news was that he was moving me into the line working the Plancha station. I keep wondering why they would they put someone with only 3 months experience on the line at such a very anticipated restaurant. Should I asked the chef as to why I got moved up to line when there where other prep cooks with way more experience or should I just shut up and role with it? I guess Im really wondering if I wasn't good enough to do prep. Maybe I was to slow or something. I would really like to hear what you guys think.

For us.... we would see a spark in someone. They would have that..... feel.  I dont know how else to explain it.

 

With that person... we could train them exactly how we wanted them to work our line.

 

 

this is a HUGE opportunity for you.... roll with it and learn all you can. Watch everyone, every station..... and ....welcome to the line!

post #3 of 4

yeah i totally agree with Canele. That's pretty much how I got my start. You must have that "thing" that good line cooks have. well done and keep us posted with your progress. either that or there are no good cooks left in your area , but i doubt it.

post #4 of 4
Quote:
Originally Posted by calioutlaw View Post
 

Hello everyone!!! New to chef talk. looking forward to networking and talking to everyone here!

 

 

  I left that job for something closer to home. But didn't like the quality or how the kitchen was ran, so I left. Stupid mistake I regretted at the time. 

I know your post wasn't about this, but this was NOT a mistake. If the quality of the food you're producing is garbage, then you become part of that problem. Getting out of a bad spot can be a hard thing to do, but trust that you did the right thing.

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