Im a line cook insearch of advice from fellow line cooks?

Question

I jus recently got working again because Im canadian and I had to do the immagration thing but I applied at a country club here with great expectations for the establishment I thought it would be a great place to brush up on my skills sense it has been a while and I could learn some great things . I was very disappointed when i saw the menu its not worth mentioning so I thought fine maybe everything is made from scratch like im use to .I hold high standards for food quality because I've worked at some damn fine restaurants where everything from the freash cut steaks to the salads were made right there.But majority of the food is premade from sysco which i guess is fine but at a country club I would have thought better .To top it off my executive chef is fresh out of school and dident even know how to butter fly shrip much less no her own menu Where im at for the time being the only other option is chilis until i get on me feet again what do i do what would you do ?

I myself dont want to talk down on any fellow cook but its eating at me i dont know what to do . ! have the same qualifications as she does and more experience . I have only seen her in the kitchen once trying to cook something and it wasent even good enough to put out i was kinda shocked she was goin to put something out like that because she has a manager position here also shes doin other things but it seems like shes playing it takes her 2 hours to go buy some iceberg lettuce and some lunch meat im feaking out becasue we have a wedding saturaday and im not sure whats goin to happen I have to prep for that and run the kitchen as normal for lunch i just feel like she doesent have enough experience to be exec I dont want to hurt my career because of some one else cooking is my life so if some one has been through something like this what did you do I new to this job I feel like I cant reallt say anything besacuse I am new but im not the only one talking about these things at my job .

Answer 1

I am not sure of your location but any place large enough to support a country club must have some restaurant that still makes food from scratch. Even if it is not a fancy restaurant it sounds like you might be happier doing that sort of cooking. Another option is to talk to your chef about having a greater input into the menu. You never know the help might be greatly appreciated. However in the end I don't think you will be happy working at a country club if high end cuisine is what you want to do, just save your pennies and eventually you can make a move to place you will really like. Nowadays there are great restaurants all over the country so you probably will not even have to move that far. Good luck.

Answer 2

Take a ServeSafe magnificence when you have a few break day, it will provide you the fundamentals of meals defense and such. Other than quite a lot of regulations via the board of well being that you simply have to comply with, you have to additionally ensure you're operating at a rapid speed not to preserve the shoppers ready. Line cooking is without doubt one of the such a lot draining jobs there are within the Food Service enterprise, however can be probably the most lucrative if you'll be able to preserve up with it. You can enhance within the kitchen ranks by way of Line cook dinner (you are already on the 2d stage there), soux chef, govt chef, and matters like that! Keep at it, attempt to keep optimistic, and pay attention in your Soux chef or your Executive Chef and study the whole thing you'll be able to from them! They're your leaders, and comply with your recipe playing cards to a tee. It will have to come to be simpler for you in a few weeks. Oh, and devour breakfast earlier than you cross, and keep hydrated! You'll are available touch with temps starting from 30F to love 110F, mostly warmer, relying on in which you're within the kitchen. The apparatus demands to be sanitized, be careful for burns, and feature amusing!! Good success!

Answer 3

Sorry I'm not a line cook, but I think your hart is on the right track. You believe in a quality and its a rare occurrence, not just now days, but always. So a good cook is hard to find and worth ones the weight in gold, however only there where are customer who can appreciate good eats.

So good luck or better have fun!

Answer 4

Stay where you are until something better comes up. I don't think chillis will be any better. Perhaps with your extra knowledge you can get promoted to a shift leader postion soon.