hello good people
so a little brief .
i have been working with a french chef for past 5 years i joined him as a commie 3 and have worked my way up today to be his sous chef ( have changed 2 restaurant ( followed him ) ) .
i have learnt all sections and can fill in any station , have very strong hold on suppliers and my purchase guy . i organize to be more efficient and have always mopped the floor after service ( not compulsively ) but yes i find it helps me remain grounded .
so now to the issue -:
he is opening a new place a french tapas joint ( fine dine of sorts ) . opening november 2016 . he told me to be with him( in the paricular city ) 3 months in advance of opening for a meager stipend..( as he cant pay me the proper salary yet )
to assist him with food trials and organising the supplier database .
now what as this is my first job as sous , and im only 26 . what i need to know is what level of aggression/ anger / strictness do i observeto make the kitchen function like a well oiled machine.
remember im only 26 so i will deal with people older to me (that is the trickiest part ).
please please seeking some good advice