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.