I just got bumped up to sous chef today after a long well fought battle amongst co-workers. This is my first time being a sous chef in a real high volume restaurant. I already know how to do food costs, menus, and all that jazz. Would like advice on managing the kitchen staff, foh, or just anything you've wish you woulda liked to know when you first began your career as a chef?
+1 on that
Listen to what people say, make decisions yourself. Pay attention. Own it when you make mistakes. Delegate. Don't spend all your time cooking. Don't be afraid to cook. Don't work too much
Since it was a "well fought battle " with the other employees but proud but don't flaunt your promotion. Earn the title and respect by being fair, consistant, hardworking and smart. Keep on the same page as the chef so you can keep everyone else on the same page.
Follow all the above advice.
I just got bumped up to sous chef today after a long well fought battle amongst co-workers. This is my first time being a sous chef in a real high volume restaurant. I already know how to do food costs, menus, and all that jazz. Would like advice on managing the kitchen staff, foh, or just anything you've wish you woulda liked to know when you first began your career as a chef?
Be humble. Have your chef's back at all time and in all things. But remain an advocate for your coworkers. Be honest and forthright with your chef, speak your mind and be a good sounding board for him or her. But be diplomatic, too. Chef may not always be right but s/he's always chef.
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