Thats a good attitude. Right now they want to know that you are going to work hard and do the work required of you before they commit to you. Just remember it will (most likely) be temporary, and that sometimes in the next 6-months to a year it will start to "click" and you'll be a lot more useful. People will be nicer to you, your chef will start to recognize you and your work, and you'll be given increasingly difficult and prestigious tasks as you develop as a cook. It is not an easy road, and you have to remember that it takes YEARS to get to a point where you are really any good.
Don't get discouraged. Those of us who make cooking and food our trade do it because we love it and we care. It also means that when it goes wrong, or when it is hard, it hits us worse than normal. We've all had moments of doubt, pain and struggle. I know I've cried more than once after work, or in the walk in when I was going through my "formative" kitchens. I don't feel embarrassed or anything about it, because it shows how much I care about what I do. There is no shame in that.
Your chef wants to know you'll be there for him/her for the long run. They have probably seen too many commis/externs/newbies come through the kitchen with attitude, or lack of work ethic, or thinking they are the next great chef so why peel potatoes?...etc. Many probably don't last very long. It is why it is so hard in the beginning--there is a steep learning curve, and your chef won't give you any time until they know you will stick it out. Why waste hours on someone if they are just going to not show up for work one day next week?
You WILL turn the corner, keep the faith. .
Good luck.
As a Chef who has worked in this world for many years I can tell you that these words are very true.
Try to put yourself in the Chef's shoes while you are pondering all of this.
The Chef plans, organizes, and executes food.
It doesn't matter if it's for plated or banquet or restaurant service, the food requires prep, attention to detail, seasoning, and presentation.
The Chef plans all of this and in doing so gives a cook like yourself a task to complete.
If it is not correct and has to be done over, that's money lost to time, and product.
Of course Chef gets angry, says a few expletives, then moves on.
The point is to learn from that and do it correct next time.
Now it's the next time and the same situation happens...you do it correct and no peep from Chef.
And take this for what it's worth young person...
You do not have to get handshake.
You do not need to get a slap on the back and a "job well done."
You do not need any kudos for simply doing your job.
After a few months, your job will become second nature, even automatic.
The Chef is watching you.
He can tell when you are ready to step up to another level.
After you've mastered your position well enough to satisfy Chef then and only then will you be allowed to step up.
Now mind you if it's politics that's keeping you down, then the only recourse is to submit your resignation.
There's too much drama in the world to put up with it at your workplace.
Best of luck as well.