Discussion Starter · #1 ·
I just got bumped up to sous chef today after a long well fought battle amongst co-workers. This is my first time being a sous chef in a real high volume restaurant. I already know how to do food costs, menus, and all that jazz. Would like advice on managing the kitchen staff, foh, or just anything you've wish you woulda liked to know when you first began your career as a chef?