I'm new here but I wish to seek advice from professional chef with my situation.
I've just completed my chef's apprenticeship (which was based in a grammar school) and now I have landed a job in a decent little restaurant with the head chef being the owner, the food is fantastic and watching the head chef do her magic in service is incredible to see. I know i will learn a lot at this place,
obviously Im new so i haven't had enough time to become fluent in the practices here and my first service didn't go so well, as it is a small kitchen there only ever 2 chefs working at a time. I was expecting to assist another chef in service but I was put on the line right away, with barely any knowledge of how this kitchen functions.
needless to say I could tell the head chef was pissed off with my performance (understandably) so now im worried if I don't improve with my next service I fear I will be let go.
thing is, I know I can do it as i've proven to myself in another restaurant which i worked for 6 months before my apprenticeship, I can be a slow learner but when it becomes routine when I know im fine.
what are your thoughts on this?
thanks in advance