Meat Thermometer Kitchen
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Tomorrow is my first day on a line. Any advice?
I just got a job as a line cook, and I have very little experience. I am a good cook, but the professional game is a whole different story. I have cooked on a line before, but it was a salad and pizza station, working directly with customers, not in a kitchen. What can I expect? Any advice on how not to appear like I'm a rookie? What should I bring (I have a chef coat, pens, meat thermometer, non-slip shoes - anything special?)? Any big Do Nots in a professional kitchen that aren't obvious? Thanks
1) I hope you didn't lie about your experience, because your bosses will be able to tell and you'll probably wind up losing your job. Always be honest on your resume (I'm not saying you did this, but if you did.... its not good).
2) What to expect: It depends on how busy the restaurant is. If its a busy place, be prepared for a stressful, fast-paced chaotic work-place. You'll learn the ropes with a few weeks of practice.
3) How not to appear like a rookie: Get your station set up and try not to screw anything up. Its all about the "mise en place". This is French for "everything in its place". In reality, it means "get your station set up and try not to screw anything up".
4) DO NOT wear a chefs coat unless they told you to do so. If you do, and it turns out no one is wearing a chef's coat, you'll have the appearance of someone who thinks they are better than everyone else. You want to wear the same uniform as everyone else. Otherwise, you'll feel out of place and you'll stick out like a sore thumb . Yes, wear the non-slip shoes. Bring the pens and thermometer if you want, but they should have some there that you could use. Personally, I wouldn't bring them the first week. Wait to see if they have plenty of pens and thermometers.... if they don't, then bring your own.
5) DO NOT brag about how good you are (even if you are good).
Make sure you follow proper food safety and sanitation procedures. Wash you hands.... repeatedly. DO NOT touch your face. DO NOT pick you nose. DO NOT stick your fingers in the food to taste it. DO NOT wipe your hands on your apron or your clothes. DO NOT make a mess. DO NOT cut or burn yourself on the first day. Always clean up after yourself right away. Keep your station clean at all times.... even in the middle of the rush. The best line cooks are the cooks who can work fast, efficiently and clean. If you wear white chef coats, learn how to remove stains and keep them white. DO NOT come to work with a stained chef coat. Always shower and use deodorant before you come to work. Keep your fingernails short and clean.
DO NOT whine or complain. Always stay calm. The best cooks stay calm during the busiest rushes. Try to learn the menu quickly. This will impress you employers. Have a good attitude at all times. Employers hate it when their employees have a bad attitude. Get along with others and DO NOT bicker.... especially with the wait staff. DO NOT get mad.... ever.
DO NOT ever call in sick. DO NOT punch out early without finishing your work or asking someone if you can leave. DO NOT come to work late. Always try to show up 15 minutes early.
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