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Thread Starter 

Hello chefs that I aspire to be someday,


I have received employment as a line assist/dessert chef at a local restaurant and I begin in two days. I've had 3 years of professional experience in baking/cake decorating, but I wanted to step into the savory world. 


I am so grateful this restaurant is giving me a chance with basically zero professional savory experience, but of course, I'm VERY nervous. 


Please give me tips for what makes an ideal line cook and what I can do to move up! Any types of advice would be greatly appreciated; I really want to do well in this job. 


Thanks Chefs!