So I recently took a line cooking position in a small high end restaurant that does a pretty decent job. I have worked as a sous chef for the past few years but I wanted some time to decompress from my last place. Anyway, I've been on saute since I came in and we had a busy Friday night tonight. I was watching as my pans were piling up in the sink all night and I had to call for more a couple times. The chef walked by a half hour before closing and yelled at me for closing my station before helping the dishwasher with the pans. She then told me that I shouldn't use a new pan for every new dish but rather wipe the old pan out and reuse it every time.
Am I losing my mind or is that the dumbest shit you've ever head? I mean, I've kept a greens pan on my range in the past but to expect a cook to reuse every pan is ludicrous. How would I ever find the space to have a dedicated pan for each component of every dish? Or, does she think I can go from cooking chicken in a pan, wipe it out and heat up a sauce? I, Just. Can't. I'm not going crazy right?