A different job a different problem!

job seeker

So I have previously created a thread here on a money issue I was having at work. To make a long story short I left that particular job when I got my money all sorted and I went back to college to finish my 4 year honours degree.

So I got a job last week as a Commis Chef. this is the lowest rank in becoming a chef. I started last week I had my trial last Friday at twelve and anyway I was offered the job. I told the head chef that I really need to develop my skills and increase my speed, which is why I applied for this particular job. He explained that he give me the job as I have the right attitude and willing to learn which means a lot.

On Saturday there was a booking of 170 people, so I found it very difficult. However I met the executive head chef on Saturday as well. I was given tasks throughout the day by the head chef who I met the previous day and when ever I went at something the executive head chef would shout at me or if I asked a question she would give me a pure sarcastic answer. I went home feeling pure sick. I explained this to the head chef on Sunday as I was in to help with breakfast on Sunday morning and he told me to "pass no heed of her. Also that it was the way she was trained and it was the norm in the kitchen environment."

Now this job is a brilliant opportunity for me to learn and develop my skill. But the abuse I'm getting is something else. I felt so useless and just that I shouldn't be there. The executive head chef is really making my life hell and has me turned me off the job.

Sorry for the rant..

Any advice is appreciated.

ibarelycare

Have you only worked with her once?

If this is a dream place for you to work, I think you need to try sticking it out for a bit longer and hope things get better. Kitchens are notoriously difficult places to work with high pressure and big egos. And sometimes people in workplaces like to throw their weight around and intimidate new people. I'm not condoning it - people who do that are arseholes - but I'm just saying give it a chance and see how things go. Talk to your colleagues who are closer to your level and see if they have had the same experiences.

Your only other option is to leave.

Del2005

That's catering. Crap hours, crap conditions (roasting hot kitchens and huge pressure), crap pay and usually the head chef is a egotist.

Sounds like a normal kitchen.

pilly

Yeah, OP, I agree with others and also with the Head Chef you spoke to. If you really want to work in kitchens you're going to have to toughen up and ignore the abuse. It comes with the territory.

eeguy

pilly wrote: »

Yeah, OP, I agree with others and also with the Head Chef you spoke to. If you really want to work in kitchens you're going to have to toughen up and ignore the abuse. It comes with the territory.

Watch a bit of Gordon Ramsey.

pilly

eeguy wrote: »

Watch a bit of Gordon Ramsey.

People think he's OTT but I've seen worse. Mind you the ones I'm thinking of were coked up as well.

pilly

Just as a matter of interest what was your degree in?

job seeker

ibarelycare wrote: »

Have you only worked with her once?

If this is a dream place for you to work, I think you need to try sticking it out for a bit longer and hope things get better. Kitchens are notoriously difficult places to work with high pressure and big egos. And sometimes people in workplaces like to throw their weight around and intimidate new people. I'm not condoning it - people who do that are arseholes - but I'm just saying give it a chance and see how things go. Talk to your colleagues who are closer to your level and see if they have had the same experiences.

Your only other option is to leave.

Well, it's not really a "dream" as such. Like it's a goo opportunity. But it's something I plan on doing for the next 2 or 3 years at most. I see what you're saying though!

job seeker

Del2005 wrote: »

That's catering. Crap hours, crap conditions (roasting hot kitchens and huge pressure), crap pay and usually the head chef is a egotist.

Sounds like a normal kitchen.

Yeah, I guess you're right! Maybe I'm just not cut out for this..

job seeker

pilly wrote: »

Just as a matter of interest what was your degree in?

I think this is the bottom line issue here. I sort of studied Culinary arts in the hopes that I would be good at it. However I continued on and completed the 4 years to try and find away out of chefing. I was hoping to get into food product development,but you basically need a masters to do that. I've come to realise that this degree is good for nothing.

This is it here anyway..
https://www.lyit.ie/full-timecourses/gastronomyculinaryarts/lygcartb/

Thanks for the replies everyone!

eeguy

job seeker wrote: »

Yeah, I guess you're right! Maybe I'm just not cut out for this..

You're never gonna land your dream job out of college. Unfortunately you'll have to cut your teeth in a kitchen and get some experience behind you before you can move into more preferential roles.

Would it be worth doing a part time masters if you're interested in food science?

job seeker

eeguy wrote: »

You're never gonna land your dream job out of college. Unfortunately you'll have to cut your teeth in a kitchen and get some experience behind you before you can move into more preferential roles.

Would it be worth doing a part time masters if you're interested in food science?

the Chefing is okay for the time been. But if I was looking for a long term goal I'd prefer to go into the health an safety side of things.

My lecturer said that this degree would be very beneficial if I wanted to become a trainer of the NATIONAL HYGIENE PARTNERSHIP. But you see there is already a trainer in Sligo and I just don't know how much work there is in this role. The other thing I was considering was a Health and Safety officer role. But I assume that I'd have to go back to college to achieve this.

I only achieved a 2.2 in my honours degree, so I really don't think I'd be able for a masters. However I was only considering the food product development/food science if my degree could get me into it. I don't really think I;d be very pushed on doing a masters.

Thanks for your reply!

pilly

OP, you seem really nice and you just have to look at this as a learning experience.

Everyones first job is tough but if you stick it out you will learn so much, not just about kitchens but about how to deal with people.

job seeker

pilly wrote: »

OP, you seem really nice and you just have to look at this as a learning experience.

Everyones first job is tough but if you stick it out you will learn so much, not just about kitchens but about how to deal with people.

Thanks. But I was raised by my parents to show respect towards others. I'd never hurt anyone deliberately...

However I do agree with you about learning stuff.

Thanks!

fritzelly

Worked in multiple hotels over the years and the kitchen is always like that
Head chefs are really like Gordon Ramsey, kitchen porters usually get the worst of it, waiters fare no better

Have to suck it up and not think of it as a personal attack but just the way it works - it's a stressful job

job seeker

fritzelly wrote: »

Worked in multiple hotels over the years and the kitchen is always like that
Head chefs are really like Gordon Ramsey, kitchen porters usually get the worst of it, waiters fare no better

Have to suck it up and not think of it as a personal attack but just the way it works - it's a stressful job

How do you get used to something like that though? I only met the executive head chef on the second day. Funnily enough, I was actually looking forward to work that morning and going home I was just regretting ever applying for the job. Like even in the likes of tesco or Dunnes you're going to be respected. Anyway, I can see why there is such a shortage of chefs in this country and I'd really discourage anyone who would be considering becoming a chef!

edit: Thanks for the reply anyway.

fritzelly

OrThe head chef gave you the best advice, brush it off.
It's stressful in a kitchen, especially catering for 170 people,Tescos and Dunnes are not the same as catering
If you are easily hurt by insults then the kitchen is not right for you
Even as a manager I got abuse off the head chef, restaurant managers get it as well

job seeker

fritzelly wrote: »

OrThe head chef gave you the best advice, brush it off.
It's stressful in a kitchen, especially catering for 170 people,Tescos and Dunnes are not the same as catering

I never said it was!

I previously worked at a restaurant the work got done, everyone worked together and every one respected each other. My point is, you don't have to act like a cnut to get work done.

fritzelly wrote: »

If you are easily hurt by insults then the kitchen is not right for you
Even as a manager I got abuse off the head chef, restaurant managers get it as well

It's not that they "hurt my feelings" I just thought there wasn't any need for it all the same.

fritzelly

Gave my experience of the kitchen - take the advice or not but using exclamation marks for a response tells something

It's not that they "hurt my feelings" I just thought there wasn't any need for it all the same.

Not what you said in the OP

ike even in the likes of tesco or Dunnes you're going to be respected.

Hahahahahahaha!

Got my first job working in Dunnes in the Deli. The butcher who was next to us on the same counter, and thought because he was a butcher and we worked the deli that he was superior, couldn't decide whether he was a drill instructor or Gordon Ramsay. Come to think of it, I'm not sure if Gordon Ramsay was famous when I was working there, but you get the point. There were times in the first few weeks when I thought he gave the turkey breast more respect than to us.

As others have said, thats what the kitchen is like. In restaurants all over the globe the kitchen is one loud, shouty stressful hot mess. Its a bit like basic training in the army. You either get used to it, or you quit. If its not for you, then its not for you. Give it 1 month. If you aren't feeling more comfortable after a month, look for something else. Lifes too short to do something you are miserable in.

ibarelycare

How many times have you worked with the executive chef so far?

job seeker

fritzelly wrote: »

Gave my experience of the kitchen - take the advice or not but using exclamation marks for a response tells something

Not what you said in the OP

What I said was that I felt useless and I shouldn't have been there.

job seeker

ibarelycare wrote: »

How many times have you worked with the executive chef so far?

Twice.

job seeker

[Deleted User] wrote: »

Hahahahahahaha!

Got my first job working in Dunnes in the Deli. The butcher who was next to us on the same counter, and thought because he was a butcher and we worked the deli that he was superior, couldn't decide whether he was a drill instructor or Gordon Ramsay. Come to think of it, I'm not sure if Gordon Ramsay was famous when I was working there, but you get the point. There were times in the first few weeks when I thought he gave the turkey breast more respect than to us.

As others have said, thats what the kitchen is like. In restaurants all over the globe the kitchen is one loud, shouty stressful hot mess. Its a bit like basic training in the army. You either get used to it, or you quit. If its not for you, then its not for you. Give it 1 month. If you aren't feeling more comfortable after a month, look for something else. Lifes too short to do something you are miserable in.

Jesus, I never would have thought.

It's just strange as I previously said coming from my old job where there was a totally different attitude towards other people. Also a much higher staff moral. So basically you're telling me that the executive chef is basically trying to break me, like in the army? but if it was that simple I wouldn't be here now. My degree gets me nothing else really..as I previously said.

ibarelycare

job seeker wrote: »

Twice.

It's a bit dramatic to say after working with her twice that she's making your life hell. It's not an industry in which you can be overly sensitive. You need a thick skin.

pilly

Okay, OP, I have to say it, there's a theme coming across here. You don't take criticism very well at all, anyone who's tried to steer you in the right direction at all you've jumped back at.

You say you weren't "hurt" by the chef and then reply to me that you would never "hurt" someone else so which is it?

At the end of the day you're right your degree means nothing here, you're working in a kitchen as the commis chef and you have to roll with the punches or get out but since you've already left one job my advice was simply that sometimes you have to stick something out and put up with it for a while before you give up.

pilly

job seeker wrote: »

Jesus, I never would have thought.

It's just strange as I previously said coming from my old job where there was a totally different attitude towards other people. Also a much higher staff moral. So basically you're telling me that the executive chef is basically trying to break me, like in the army? but if it was that simple I wouldn't be here now. My degree gets me nothing else really..as I previously said.

But you left your previous job?

job seeker

pilly wrote: »

Okay, OP, I have to say it, there's a theme coming across here. You don't take criticism very well at all, anyone who's tried to steer you in the right direction at all you've jumped back at.

Oh my god, You're right.

pilly wrote: »

You say you weren't "hurt" by the chef and then reply to me that you would never "hurt" someone else so which is it?

Right again.. Maybe I am a bit too sensitive. :o

pilly wrote: »

At the end of the day you're right your degree means nothing here, you're working in a kitchen as the commis chef and you have to roll with the punches or get out but since you've already left one job my advice was simply that sometimes you have to stick something out and put up with it for a while before you give up.

Ya, my last job was a restaurant. Which doesn't really mean anything on a c.v. It's all about hotel experience. But I see what you mean again. Like it or get out kinda thing.

job seeker

pilly wrote: »

But you left your previous job?

Indeed I did.

pilly

I suppose what I'm trying to say to you as a young person is to stick it out. I know what it's like. I was fired from my first job and so stuck out my 2nd job and learnt so many lessons from both.

job seeker

ibarelycare wrote: »

It's a bit dramatic to say after working with her twice that she's making your life hell. It's not an industry in which you can be overly sensitive. You need a thick skin.

I suppose it is.

job seeker

pilly wrote: »

I suppose what I'm trying to say to you as a young person is to stick it out. I know what it's like. I was fired from my first job and so stuck out my 2nd job and learnt so many lessons from both.

Ya, I see what you're saying. Ye have changed my outlook on this. Also it's good that I've my foot in the door now and there isn't any point not working hard now.

maverick2011

The last job I had was very stressful....horrendous verbal abuse and management didn't give a sh*te....I know it's tough but I stuck it out for 3 years and it stood to me....stick with it in my opinion. The better you get, the less abuse you'll get.

job seeker

maverick2011 wrote: »

The last job I had was very stressful....horrendous verbal abuse and management didn't give a sh*te....I know it's tough but I stuck it out for 3 years and it stood to me....stick with it in my opinion. The better you get, the less abuse you'll get.

That's some good advice! I just hope that I do improve. But I wouldn't be that quick in the kitchen which is no use to anyone. After thinking about this for a while. I also feel that this maybe connected to my lack of self confidence.

am i bovvered

I have ran a kitchen for twenty years OP
There are good environments and poorer ones, good leaders and poor ones.

Fact, it is a tough pressured enviroment.
From reading your posts you do not seem suited to it.
One method of training in a kitchen is before you spend months teaching a person, you see how badly they want to be a chef (not saying his is morally correct) but you are not a 16 year old kid and if you want a career as a chef you should be able to take a bit of unfair cr@p from the person in charge.
The point is you have stated you do not want to be a chef, thats the problem. Please stop wasting this kitchens time and go and do your health and safety course.
I am sure if you walk back in to the kitchen as the local health inspector you will see the chefs polite side.

job seeker

am i bovvered wrote: »

I have ran a kitchen for twenty years OP
There are good environments and poorer ones, good leaders and poor ones.

Fact, it is a tough pressured enviroment.
From reading your posts you do not seem suited to it.
One method of training in a kitchen is before you spend months teaching a person, you see how badly they want to be a chef (not saying his is morally correct) but you are not a 16 year old kid and if you want a career as a chef you should be able to take a bit of unfair cr@p from the person in charge.
The point is you have stated you do not want to be a chef, thats the problem. Please stop wasting this kitchens time and go and do your health and safety course.
I am sure if you walk back in to the kitchen as the local health inspector you will see the chefs polite side.

Well you see I just don't know what I want to do. :pac: But as I said, I might as well work hard since I got this job.

am i bovvered

job seeker wrote: »

Well you see I just don't know what I want to do. :pac: But as I said, I might as well work hard since I got this job.

That's your decision. My advice is to toughen up, respect in a lot of kitchens unfortunately needs to be earned the hard way.
Best of luck

fritzelly

How old are you if you don't mind?
Good to see everyone is on the same hymn page about this

job seeker

fritzelly wrote: »

How old are you if you don't mind?
Good to see everyone is on the same hymn page about this

I don't mind anyone asking me any questions. I'm 24. 25 in April. I know I'm a bit old/late getting into chefin'

pilly

job seeker wrote: »

I don't mind anyone asking me any questions. I'm 24. 25 in April. I know I'm a bit old/late getting into chefin'

Look, don't be knocking yourself all the time, plenty of people out there to do that. You have a job and you've decided to give it your all, that's the best you can do.

Wanderer2010

maverick2011 wrote: »

The last job I had was very stressful....horrendous verbal abuse and management didn't give a sh*te....I know it's tough but I stuck it out for 3 years and it stood to me....stick with it in my opinion. The better you get, the less abuse you'll get.

3 years is a very long time to stick at a job where you get abuse every day. Are you really sure its worth "sticking to". I know of people who still suffer mental effects of bullying bosses and that's after only a few months in a job.

the_syco

job seeker wrote: »

On Saturday there was a booking of 170 people, so I found it very difficult. However I met the executive head chef on Saturday as well. I was given tasks throughout the day by the head chef who I met the previous day and when ever I went at something the executive head chef would shout at me or if I asked a question she would give me a pure sarcastic answer. I went home feeling pure sick. I explained this to the head chef on Sunday as I was in to help with breakfast on Sunday morning and he told me to "pass no heed of her. Also that it was the way she was trained and it was the norm in the kitchen environment."

As said, take no heed. The head chef that I worked under would generally be an absolute ****ing **** in the job, but grand if they're not working. This would have been over 15 years ago.

Learn to respond. Yes, she's the boss, but if you can respond without get sarky. Once I was able to respond respond to the insults, I saw it as a game; everyone insulted the person below them, but it was just taking the piss, no malice. Outside of the job (even at lunch) I'd have a laugh with the other chefs, but would only have a laugh with the head chef if he came in on his days off (he ran a small side business that some things would be made in the restaurant kitchen).

job seeker

the_syco wrote: »

As said, take no heed. The head chef that I worked under would generally be an absolute ****ing **** in the job, but grand if they're not working. This would have been over 15 years ago.

Learn to respond. Yes, she's the boss, but if you can respond without get sarky. Once I was able to respond respond to the insults, I saw it as a game; everyone insulted the person below them, but it was just taking the piss, no malice. Outside of the job (even at lunch) I'd have a laugh with the other chefs, but would only have a laugh with the head chef if he came in on his days off (he ran a small side business that some things would be made in the restaurant kitchen).

I totally get what your saying. Also, it's something I'm willing now to put up with to stay in this job. The replies I got in this thread have really opened my eyes. I need to toughen up, I realise that now.

I had work yesterday and I'm putting in my best effort to improve. For example, there was only myself and the head chef at work yesterday so he served the beef and he got me to serve the chicken which I'd never have dreamed of doing 1 month ago in my old job. Also because he had 30 beef on order during service I took the initiative to add garnishes, roasties and a veg parcel thing to his plates while I was waiting for the next table to be called But it helped me realise that it's not rocket science, I can do it.

My point is nothing in chefin' is hard, I need do tasks that are out of my comfort zone to build my speed and self confidence though, if I ever want to survive in this industry. Which I do. But it's kinda ****e to be a commis. I can't wait until I reach sous chef or junior sous chef status.

MFlack2012

pilly wrote: »

Look, don't be knocking yourself all the time, plenty of people out there to do that. You have a job and you've decided to give it your all, that's the best you can do.

Okay, nothing to do with being a chef and don't know much about the industry. I come from a Nursing background which would have a pretty similar attitude to younger/new staff. One pointer to give you, stand up for yourself NOW. Don't let this person put you down. You don't have to get confrontational and start screaming back at her. All you have to do and say simply but firmly "Please don't speak to me like that, I may be new but I'm not beneath you! If I'm doing something wrong, advise me. If it's something that can be passed off, pass it off and let me learn by mistakes." I'm not a confrontational person but I took enough of Staff Nurses treating me like crap when I was a student. I have said this to myy very good friend who entered my area a few years after me. I've said it to younger staff and students that I advised on Nursing courses. At 24/25 You're not an 'adult' in the workplace, but you are in life. Stand up for yourself and let this person see that you are an Adult, not a child! It'll take one time to do so, but it might let her see that she's in the wrong, not you and her attitude stinks and needs to be worked on.

Don't let her run you out of a job. Stick at it.

pilly

MFlack2012 wrote: »

Okay, nothing to do with being a chef and don't know much about the industry. I come from a Nursing background which would have a pretty similar attitude to younger/new staff. One pointer to give you, stand up for yourself NOW. Don't let this person put you down. You don't have to get confrontational and start screaming back at her. All you have to do and say simply but firmly "Please don't speak to me like that, I may be new but I'm not beneath you! If I'm doing something wrong, advise me. If it's something that can be passed off, pass it off and let me learn by mistakes." I'm not a confrontational person but I took enough of Staff Nurses treating me like crap when I was a student. I have said this to myy very good friend who entered my area a few years after me. I've said it to younger staff and students that I advised on Nursing courses. At 24/25 You're not an 'adult' in the workplace, but you are in life. Stand up for yourself and let this person see that you are an Adult, not a child! It'll take one time to do so, but it might let her see that she's in the wrong, not you and her attitude stinks and needs to be worked on.

Don't let her run you out of a job. Stick at it.

You really don't know the industry at all. First off a commis chef is beneath the head chef, that's the way it works.

Secondly, that attitude will get you fired in second. Nursing totally different because the Staff Nurse can't throw you out of the place. Head Chef can.

Don't think it's a good idea to be giving advice to someone that may lose them their job.

MFlack2012

pilly wrote: »

You really don't know the industry at all. First off a commis chef is beneath the head chef, that's the way it works.

Secondly, that attitude will get you fired in second. Nursing totally different because the Staff Nurse can't throw you out of the place. Head Chef can.

Don't think it's a good idea to be giving advice to someone that may lose them their job.

A Commis Chef is not Beneath the Head Chef. The role title is lower than the head chef. No one person is beneath another. This is where discrimination fits in to law.

That attitude will not get you fired. Speaking politely to another person asking them to not disrespect you is allowed in any and all walks of life. As the saying goes, 'treat others as you would like to be treated'. Just because someone has an attitude, doesn't mean you have to take that attitude. I didn't advise the OP to go in there screaming and shouting, I said politely but firmly as the Chef to point them in the right direction and treat them with respect. Respect is not hard. And it is attitudes like that that give way to workplace bullying. Attitudes thinking this behaviour is okay, also does.

Nursing is not very different to the above role and behaviours. A Student Nurse works under the supervision of a Preceptor (Staff Nurse), this Staff Nurse reports back to the CNM and also the Students CPC. So yes, they can get you 'fired', removed from the ward etc. And I had total experience of thsi myself, whereby I had to say exactly the advised to a Preceptor. Also reported this behaviour to m CPC and The Preceptor had to subsequently be re-trained in dealing with Students.

My advice stands in any and all areas of work and employment, as well as life. I don't think it's a very good attitude to advise the OP to take everything dished out to them.

This behaviour and attitude is not okay and the OP is well within their rights to ask for this behaviour to stop.

Mugatuu

Hi OP,

I was in a somehwhat similar position to you, I did cheffing for a while and went on to study culinary arts - which i loved for a while but lost the love of the course towards the end but persevered and finished out the course, worked in a few kitchen jobs but ultimately i could not hack the intense pressure, the heat or the 12/13 hour days!! I was also fairly young when it all started so that may have been some of it. I then went back to college and did food science - having recently finished my final exams I hope to persue food product development.

The only adivce I can give you from my own experience is to grow a thick skin, dont take the insults or shouting on board and if they give you criticism- take it on board as at the end of the day they want you to perform to the best of your ability and to get the food out quickly and well presented.

Theres a part of me that longs to go back to the kitchen experince as any other food job ive been in since doesnt have the same buzz from service and the craic with staff members etc ive made some great friends from working in kitchens.

If you think the job is going to be good experience i would honestly recommend you hold out longer, even a few months and go from there. Its not a job you are ever going to have great pay or social hours in but it can be very worthwhile and rewarding.

Best of luck.

job seeker

Mugatuu wrote: »

Hi OP,

I was in a somehwhat similar position to you, I did cheffing for a while and went on to study culinary arts - which i loved for a while but lost the love of the course towards the end but persevered and finished out the course, worked in a few kitchen jobs but ultimately i could not hack the intense pressure, the heat or the 12/13 hour days!! I was also fairly young when it all started so that may have been some of it. I then went back to college and did food science - having recently finished my final exams I hope to persue food product development.

The only adivce I can give you from my own experience is to grow a thick skin, dont take the insults or shouting on board and if they give you criticism- take it on board as at the end of the day they want you to perform to the best of your ability and to get the food out quickly and well presented.

Theres a part of me that longs to go back to the kitchen experince as any other food job ive been in since doesnt have the same buzz from service and the craic with staff members etc ive made some great friends from working in kitchens.

If you think the job is going to be good experience i would honestly recommend you hold out longer, even a few months and go from there. Its not a job you are ever going to have great pay or social hours in but it can be very worthwhile and rewarding.

Best of luck.

Hi Mugatuu thanks for the advice. I totally get what you are saying. Thanks. Best of luck with your career in food product development. I had a fpd module in college. It was a very good experience and very interesting.

TallGlass

Reading the posts in here as an outsider is fairly bizzare. Why would people in a team scream, shout and insult each other? Fair enoght if someone is majority messing up and you just blew a fuse but that as a daily work environment is not healthy for anyone even the 'head chef'.

Some good posts. With regards people speaking to you like dirt. Don't let them. I done this in a current role and you think your doing it for the good of the team but you loose respect from people which is hard to gain back.

If and when I start in a new role and someone tries the crack with the new guy, basic border line bullying, they'll be getting told to go and shut the **** up. Your new to the role, they should be helping you fit in and make the most of you.

You've two hands a set of feet and a brain like everyone else, the skill is using all them. A managers job or head chef or team lead or football managers role is knowing who is more skilled at what and using what they have to the advantage of the team. The guy above you should notice what your good at and not so good at. Knowing that they can get the slack taken up by having you do what they are good at so they'll have time to up skill you on the bad areas. Or failing that know you can't do something so keep you away from it.

AidoEirE

I've been in your shoes OP, started the samge age and all.
First and foremost dont take the shouting and all that to heart. exec/head chefs have bosses to answer to as well so they can be under a hell of a lot of pressure (70+ hrs a week). Brush it off and move on.

Second you probably feel uncomfortable as your new and only in the door so you might be trying to please everyone which is not going to work .
Do your own prep and your section ready for service.

This is what i found most useful: Bring in a notepad and write down how to make whatever dish your section covers, which ingrediant and what process goes into the dish and even have a little diagram of your table section of whats goes where. Only learn what you need to and not the whole menu.
Having a copy of the menu on your section will help also as it will usually give you an idea of whats goes with what and will rejog your memory during a busy service.

If your not sure what to do ask the sous, chef de partie or the head chef( just not in the middle of a busy service) write it down and carry on. They've all been there.
After a while you'll feel alot more comfortable and start to enjoy that rush you get during service. The kitchen guys will then start to respect you more as you will start to hold yout own.

It can be absolute sh!te and times but it'll great others.
Chin up and good luck.

job seeker

TallGlass wrote: »

Reading the posts in here as an outsider is fairly bizzare. Why would people in a team scream, shout and insult each other? Fair enoght if someone is majority messing up and you just blew a fuse but that as a daily work environment is not healthy for anyone even the 'head chef'.

Some good posts. With regards people speaking to you like dirt. Don't let them. I done this in a current role and you think your doing it for the good of the team but you loose respect from people which is hard to gain back.

If and when I start in a new role and someone tries the crack with the new guy, basic border line bullying, they'll be getting told to go and shut the **** up. Your new to the role, they should be helping you fit in and make the most of you.

You've two hands a set of feet and a brain like everyone else, the skill is using all them. A managers job or head chef or team lead or football managers role is knowing who is more skilled at what and using what they have to the advantage of the team. The guy above you should notice what your good at and not so good at. Knowing that they can get the slack taken up by having you do what they are good at so they'll have time to up skill you on the bad areas. Or failing that know you can't do something so keep you away from it.

It just seems to be acceptable in chefin'.