I apologize for the dramatic title but I am desperate. I have changed careers a year ago when I finally got the courage to go after my dream of becoming a chef. I started culinary school in May last year and got my first job this January. I started as a pantry line cook, there were two of us and after about one month I finally learned all the recipes and started following expo with ease. Now here is the trouble - there has been a staff turnover in a past month or so and I was put in charge of guard. To make matters worse they threw me on saute as well to cover as needed. My issues are following:
1. Please please can someone clarify for me how to follow orders as they come out of the machine? I get overwhelmed and lost. I can do maybe 30 but I am having difficulties to keep concentrated and follow tickets, so I inevitably lose track of where i am, what i sent and whats next. I also have a cook working with me who doesn't know all the recipes yet. They keep screaming "how long for 12" and "i need side salad now" when i have no idea what ticket they are talking about. I need some good advice on how to keep track and arrange tickets since I am calling orders on guard.
2. Saute is covering deep fryer, steamer and range. I still don't know all the recipes but I get thrown on it at least once a week. My issue with this one is I don't know how to coordinate with chef and keep my orders in check. For example - he will scream out three tickets at once and while I am making those he screams out three more. By the time I finish first three hes on 7th and I am behind. I need to stay on track with items that I am responsible for as well as what order chef is plating AND keep arranging upcoming orders. For example, we will get order of fish & Chips, daily feature, and second ticket crab cake, calamari and steak with fries. That is all me plus vegetables for feature and fries for steak. By the time i finish with deep fryer (fish and chips + calamari) I forget whats next and chef creamed out another two or three tickets.
Please note I am still in culinary school and i work 3 days per week. Every single time we have more than 30 resos someone has to jump in and do my work and I am devastated. I feel like a failure, please any advice is appreciated.
Thank you.
1. Please please can someone clarify for me how to follow orders as they come out of the machine? I get overwhelmed and lost. I can do maybe 30 but I am having difficulties to keep concentrated and follow tickets, so I inevitably lose track of where i am, what i sent and whats next. I also have a cook working with me who doesn't know all the recipes yet. They keep screaming "how long for 12" and "i need side salad now" when i have no idea what ticket they are talking about. I need some good advice on how to keep track and arrange tickets since I am calling orders on guard.
2. Saute is covering deep fryer, steamer and range. I still don't know all the recipes but I get thrown on it at least once a week. My issue with this one is I don't know how to coordinate with chef and keep my orders in check. For example - he will scream out three tickets at once and while I am making those he screams out three more. By the time I finish first three hes on 7th and I am behind. I need to stay on track with items that I am responsible for as well as what order chef is plating AND keep arranging upcoming orders. For example, we will get order of fish & Chips, daily feature, and second ticket crab cake, calamari and steak with fries. That is all me plus vegetables for feature and fries for steak. By the time i finish with deep fryer (fish and chips + calamari) I forget whats next and chef creamed out another two or three tickets.
Please note I am still in culinary school and i work 3 days per week. Every single time we have more than 30 resos someone has to jump in and do my work and I am devastated. I feel like a failure, please any advice is appreciated.
Thank you.