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Problem with Sous chef  

post #1 of 16
Thread Starter 
I've been working at a new place for the last month or so and I'm having problems with my Sous. He drops stuff on the floor and uses it and I'm pretty sure he lied on his resume because he said he worked at a well known French restaurant but doesn't know any French techniques or anything like that. I don't know if I should talk to the chef/owner or not?
post #2 of 16

Only if you are going to talk about yourself. When finger pointing remember that three fingers are pointing back at you.

Wisdom comes with age, but sometimes age comes alone.
Wisdom comes with age, but sometimes age comes alone.
post #3 of 16
Uhhhh... What makes you think that the Chef/owner can't observe and think for himself?
...."This whole reality thing is really not what I expected it would be"......
...."This whole reality thing is really not what I expected it would be"......
post #4 of 16
Quote:
Originally Posted by foodpump View Post

Uhhhh... What makes you think that the Chef/owner can't observe and think for himself?

Are you the exec or a line cook?


It seems like the owner (who probably isn't a chef from what you say) cannot observe properly it if he employed a guy that uses product after it was on the floor, as well as not knowing the techniques. I absolutely would question my sous if I saw that. Not everyone who has the title has earned it.



If these practices continue I would look elsewhere to work without saying anything if you were on the line.
post #5 of 16
Hey young karl...

Thats one heckuva statement you made there, based on what?

Some kid who's "pretty sure" about lying on a resume because no one shows him anything?
...."This whole reality thing is really not what I expected it would be"......
...."This whole reality thing is really not what I expected it would be"......
post #6 of 16

Is this facebook?

post #7 of 16

Let me step in before it gets too heated.

 

I've had employees who thought they could do their job better than me.  In fact, I'm pretty sure at some point the whole kitchen knew better.  But the place ran, the owners made enough, and we were all paid on time.

 

There are a lot of aspects that people behave the way they do, and if you see things and don't ask (I don't like calling out) then you can only make it up as you go along.

post #8 of 16
Quote:
Originally Posted by foodpump View Post

Hey young karl...

Thats one heckuva statement you made there, based on what?

Some kid who's "pretty sure" about lying on a resume because no one shows him anything?

All I said was if I had a sous chef who used product after it was on the floor and didn't know basic French technique, I would run. Especially if he said he worked in a high end French place. I'm not sure what was wrong with what I said. Of course I don't know if it's true I'm giving the OP the benefit of the doubt. Not every single individual with the title of sous actually has the knowledge that a sous should have. Not sure why I'm getting heat for that...

I wouldn't question him in person per say, I would just leave.
post #9 of 16

My point is that this is the O.P.'s first post, he (o.p.) seems jaded that the Sous won't show him techniques (even though he's only been there for a month didn't say f/t or p/t), and that the o.p. won't elaborate on what kind of "stuff" is dropped on the floor , nor will he elaborate if he asked the Sous what he is doing.

 

In other words, I wouldn't believe everything described in the first post 100% without being there myself.  I also wouldn't tell the o.p. to cut and run without asking a few more questions.

 

Whaddya think, mmhm? 

...."This whole reality thing is really not what I expected it would be"......
...."This whole reality thing is really not what I expected it would be"......
post #10 of 16
Agreed FP it was kind of a general post, sans specifics,
thats why I havent said anything yet.
post #11 of 16

And I don't know about everyone else, but I've had my moments similar to the OP as well which included a lot of complaining and asking for advice.  In retrospect, I could have used the wasted time to better myself.

 

That's my advice.

post #12 of 16
Some of you have odd views...

you said its his first post.... Why would he come onto the internet , make a new account on a chefs forum and then make a new thread with a bunch of lies? What does he have to gain from that?
Didn't elaborate enough? He said the sous chef drops stuff on the floor and doesn't know basic French techniques but he was sure to announce and profess his time he spent in the kitchen of a French restaurant.

For those unaware, basic French techniques may include chiffonade, sauté, braising, bouquet garni, mirepoix, duxelles, mise en place, hollandaise. All are French, all are VERY basic but I've seen "chefs" not have a clue how to execute each one of those techniques. It's pitiful, but it's true. They're usually the ones who walk in with their chef coat on and their tweezers(ya know in case they need to touch-up their eyebrows).

Dropping stuff on the floor and using it? Pretty self explanatory; whether it's a hamburger, fish, carrot, slice bread.. if it's on the floor, don't serve it. If he dropped a box of potatoes and still used them; I think that's ok. But I don't think, even in the time of Trump, we have people stupid enough to make new threads and new accounts based on lies about people dropping inconsequential items in a kitchen....
post #13 of 16
And how did you come to the A$sumpition that it's a kid? Could be an old geazer. .
Also, where is there any indication the OP is lacking knowledge or has any desire to gain more knowledge??
All he said is the sous doesn't know basic French techniques. Perhaps the OP has seen his sous try to make different French sauces, and the sous has no idea what the ingredients even are.

Recently, I personally saw the sous chef say to our FOH that the mornay sauce the head chef made is a hollandaise based sauce. ....
post #14 of 16

True too.  We have little to go on.  End of discussion.

post #15 of 16
Quote:
Originally Posted by rndmchef View Post

Some of you have odd views...

you said its his first post.... Why would he come onto the internet , make a new account on a chefs forum and then make a new thread with a bunch of lies? What does he have to gain from that?

Dropping stuff on the floor and using it? Pretty self explanatory; whether it's a hamburger, fish, carrot, slice bread.. if it's on the floor, don't serve it. If he dropped a box of potatoes and still used them; I think that's ok.
"Stuff" and "using it"? That's completely vague. All your examples are food. Dropping food was never mentioned, nor was serving what was dropped. Maybe OP means utensils, whips, spatulas, mixing spoons?
 
But I don't think, even in the time of Trump, we have people stupid enough to make new threads and new accounts based on lies about people dropping inconsequential items in a kitchen....
 Um, you haven't been here long enough, give yourself some time. :)People, especially when using the internet, have all kinds of "reasons" for popping in here and just ranting, complaining, often slanting things a certain direction, looking for moral support, simply because theyre ticked off or feel threatened. And many upon further questioning have admitted they were presenting a biased version to us when first posting. (Im not saying that's what the OP is doing here, Im just speaking to your interpretation.) I used to jump at these as well, form my conclusions and render my sound advice to someone I knew nothing about based on an ambiguous  written post. And while I may still give in to the knee jerk occasionally, I like to think I've learned to reserve opinion til I get a little more info--preferably over several days from the OP.
SoI for one would like some clarification from the OP, so we can give them what they apparently joined us for--sound, informed advice based on our own experiences.
post #16 of 16

I have to put two cents in.

 

mdmchef,


"For those unaware, basic French techniques may include chiffonade, sauté, braising, bouquet garni, mirepoix, duxelles, mise en place, hollandaise"

 

Bouquet garni, mirepoix, hollandaise, TECHNIQUES? or things?

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