6 Tips to be a successful line cook
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- Опубліковано 27 вер 2024
- Chef Anthony goes over 6 tips to be a successful line cook.
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I appreciate this video. I am about to get a chance to work as a line chef with no prior professional or restaurant experience. Videos like this are paramount for me!
Let me know if there's any other questions I can answer for you! Even what knifes I'd recommend to start
@@edwinlopez3997 Day 3 and it's a real new experience in a VERY busy sports bar. The training is just by random workers who are nice, but don't have the skills the train effectively and have thick foreign accents. I'll get through it, but it's been rough the past two days. I am basically just plating what the Fry station cooks, making pieces of appetizers and salads. Haven't had a chance to look at one recipe lol. I'm taking the good with the bad, writing copious notes after work and will not quit. On another note, I don't know if I want to eat out anymore lol.....
@@MoveInSilence2444 hope all is going good. Sounds like you were doing what needed to be done. Taking notes and practicing techniques. Sports bars are just making sure you get the food fired as soon as the ticket is rung in. Short order tickets are fun when you become better over time.
I just got abducted from the dish room today. 😂😂😂
Step 1. There is 1 Chef. Your head chef. You are a COOK!
I tried to adapt these techniques to interviewing in investment banking... It turns out that showing up to an interview wearing crocs and carrying an 8 inch knife with you will not get you hired in most fields.
You forgot the investment coat
Try a 9 inch knife next time
I live by a very simple and effective philosophy in my kitchen. Accuracy, Cleanliness and Speed. Master these three and you will always be in demand .
However, this is absolutely great advice.
Look the part, invest in your craft, and cook every chance you get for anyone you can.
If your a good cook your family and friends should benefit from this, not just the customers you serve at work.
A good cook wants to serve great fresh food.
These are great tips for anyone thinking about getting into this life. I started line cooking right out of high school, and number one rule that everyone must hold sacred: Be on time. I am past 50 years old and it is crucial that any novice cook know the #1 Rule. Also, please read Anthony Bourdain's "Kitchen Confidential", it is amazing. Edit : Safety First, but not the first rule. aannd never catch a falling knife.
also watch the fire on your stoves and grill heat all that, you might get a big burn on your skin for being like on rush for a lot of work and higher the heat to get recipes and dishes done on time, its not worth a life time scar for a busy day you got, medium low heat put enough oil and wear a kitchen glove if you can, i learned that myself a week ago
Totally agree with all of these , attendance, being early is on time, being on time is considered late , being late is unacceptable, also depending on the needs of a situation can you improvise, adapt and overcome, …thinking on your feet
as a current cook and aspiring chef, all the tips were good, but if any new cooks should take one thing away from this, it’s mis en plas. mis en plas is not only setting up your station and having all your stuff ready and set up, it’s partly that, but most importantly it’s a mindset. to be able to walk in to the kitchen, have a count of everything in your station, to have your prep list that you made and re wrote four times over the day before so that it stays with you, to know what to make for all the covers that are expected to come that day, and then some just in case, to respect your product and your tools. mis en plas applys to every aspect of your kitchen and your life, down to the very steps you take when assembling and making a dish. all those tips are all connected to mis en plas. okay im done rambling 8-)
Thanks, Chef! Been working as a line cook again after 20 years. Super helpful!
Tasting would be a excellent one to include. Developing their palate is a key responsibility for them to grow as chefs.
Tip #1 Have an undying hatred of yourself
Great vid, Chef. I'm back part time as a line cook and I want to do my best so this is great to reflect on, thanks!
I been in a kitchen now for 5 years and your on point with all it
As a lifer remember if your not 5 minutes early your late
I’ve been doing this long enough, I have worked in the top restaurants in Canada, done pubs, resorts, golf courses. The best I can tell you to being successful is, confidence is key, listen before talking, always be willing to learn, don’t let people walk over you, ask for help if you need it, there’s no such thing as a stupid question, use common sense, move fast, FIGURE OUT A DAILY ROUTINE TO SET YOU UP EVERYDAY, work with different flavours, experiment, success starts with changing your mindset. It has taken me 10 years to finally become a head sous chef, and there’s still things I’m struggling with on a daily basis with my job. Last thing I’ll tell you: everyone’s replaceable.
If a restaurant is selling anything on their menu for less than $30 you ain’t gonna learn too much about there, you just gonna be a donkey. Start small but make sure you eventually move to a restaurant that has a good name, upscale, serving $$$ clientele that’s where you will learn more Vividly about food, and that’s what will make you a better chef
the 15 min early is something people really have to learn to do, i was one of those that was either exactly on time or 1 or 2 min late but those 15 min are really great to just do a lil round to see how things are going
I've just landed my first sous job. Also just found your channel. Good advice chef on all the videos I've watched.
Great video, straight to the point, good stuff.
Just keep your station clean and restock at all times, every chef will appreciate that and it shows them you care even if you ain't that experienced
Sick ass video SHOUT OUT TO ALL THE LINE COOKS
Always bring your shoes home after every shift or you will find them filled with ice cold, runny oatmeal when you come in to work. You won't have time to leave and come back with oatmealless shoes. The word oatmealless appears here for the first time in printed history. You're welcome !
You pissed alot of ppl off
I’ve never heard of this happening
😂😂😂they did you dirty
If you do this to me, my chef or not, ima piss in your shoes and leave and the most inconvenient moment
Hi Chef, I've got home cooking experience for the most part. I worked for 3 years at a college cafeteria, and that was fully staffed by people with 15 yrs+ in the industry so I was basically the help for most of that time. Occasionally doing some food prep or grilling on busy days. I'd like to know the best strategy for learning what I need to know for getting into a full time professional environment as a line cook. Like I said, I am a home cook. I'll make some great dishes so long as the tools and ingredients are available. Technique is probably lacking because I'm not rushed to get my families breakfast or dinner done in a timely manner.
If you’re new my suggestion is calm down don’t expect their expectations for them, be ready to learn and teach yourself how to say heard instead of clarifying or any sort of defense just allow what your chef wants be the reign supreme in your kitchen and how you cook in the kitchen I promise most the time they probably know more or have a reason
You gotta be stoic , just working been through stress inoculation , stoicism is the key , don’t panic be organized and orderly , clean as you go , then keep your head down , mouth Shut other than yes chef , Won’t happen agains chef , and grind the ticket orders out, it’s like even tho shit it the fan , you have to stay calm and relaxed , ( your still pedal to the metal , but your still efficient and not clumsy
Thank you bro, really struggling to make up to the line this tips really help.
I want to be a line cook but I need to do more research on being a pro line cook
Always bring a note pad, pen, black makers, and a food thermometer.
Very good tips on being a professional cook thank you 🙏
I see this....but the state of the industry right now....we have to take what we get in a lot of areas. You don't have to prove shit anymore. BUT, I understand these are tips on being a SUCCESSFUL line cook. Passion, I believe, is one that is important :) Great video btw.
The most hardcore kitchens I’ve worked in didn’t even have a uniform requirement lol. Working in kitchens definitely isn’t for everybody. A good krewe is the difference between getting bogged down and crashing and suffering through a kick ass shift.
Thank you so much this helps so much.
Yes ! Chef ur video is helpful. Bless u
Thank you that was very helpful
Glad it helped
So true, good stuff
Let’s go!!!! Interested!!
Thank you for the video!
Can I bring my whole knife case to a interview
great video man very helpfull
Love the vid. Thanks. Any recommendations for a good quality knife?
So bring a marker and a pen and a thermometer and your knife roll
Got told im to good for dishes become a line cook im kinda worried if i can keep up
Same here! So nervous
Crocs are only the way to go if you enjoy wet feet when you're doing floors.
After 45 years as a professional, the way they treat cooks these days , be wise go out where you make the tips.
Man , Iv been trying to get into the restaurant industry recently. But no one is actually hiring, not even “entry jobs” 😆
Disregard that! I got hired at a nice restaurant with amazing hours ! Keep this coming ,I start Wednesday!
@@Ifyoureadthisyouaregai congrats homie!!
@@Ifyoureadthisyouaregai how's it going there
Product idea - Birkencrocs!
Ive never in my life expected cooks to show up to a job interview in a chef coat and nonslip shoes lol.
y’all i applied to be a line cook (im 17 and have zero qualifications or experience, but nobody else has been hiring for the past 6 months) and im horrified is it hard?? is it scary?????
oh my god SAME, and im 18 !! i’m esp scared because i’ll be working at a busy amusement park. i’ll try to update you asap honey, just remind me if i forget 😭 lmk how it went for you !
@@xxxx-qw4dw you got this it’s actually really nice, it definitely has a lot to do with the people you work with so just make sure you vibe slightly with them! you got this!!!!
That’s ok dw it’s how we all start.
You will start of as an apprentice, and once you know how to do your job you will become a junior cook and a roundsman
15 mins earlier than with two jobs you got me fucked up maybe one job and I’ve been doing line cook like a boss mother fucker 😂😂three years and I take a lot of pride in all the food I sent out but you got me fucked up. Respect your video.😂😂😂😂😂sorry I’m to honest
three outta six ain't bad. just need my own knife? how is that going to pass the yearly health inspection?
Get some doc martins and avoid crocs. Anything but crocs. But all great advice- for any job actually. Be prepared and at least appear competent. If I gotta hold your hand then why?
I've thought about the docs man! Thank you for this.
Why docs?
@@jekabsd Their soles are specifically chemical resistant and keep traction fairly well- which I cannot say the same for crocs which will put you on the floor more often than not
@@intractablemaskvpmGy you must have some dirty ass floors than.
@@intractablemaskvpmGy oof yea i bet crocs could soak up floor cleaner or nasty shit off the floor and give you a foot fungus. thats a good point.
first 3-4 are requirements lol any REAL tips?
Blind obedience is not being good at expediting. And being blindly obedient isn't really key to being a good line cook.
I see where you're coming from! To me it's coming from a place of knowing my recipes and instructions will be executed without thought of them doing it different way , guess it's trust that comes over time.
@@edwinlopez3997 how would a recipe be done a different way if there's a recipe?
And you actually have to take time to train a line cook. My first line cooking job I w as just thrown in there. And even without experience I was still faster than the one's that no longer work at my old job either. But I was there for over a year and I had to figure out most of it on my own. But to have the owner tell me I keep making mistakes was infuriating. I asked an older cook why the owner didn't fire me. He said because the owner liked me. I told the cook, who is a float btw for two more stations, that the owner is either stupid or exaggerating. Especially since I worked harder than any other cook he had for that station and one of the hardest working employees in general he's ever employed.
My point being that this superficial advice that doesn't actually teach anything is useless. Communication is key. And there is a rule to teaching. Show first, have them do it with supervision next, then have them do it on their own only if you believe they are competent. Additionally, everyone needs to carry their own weight. I had coworkers who were quick to leave just to kick it with others in the parking lot. Most don't reciprocate the help they receive.
That's how you see your brigade. And know these are the people I should listen to without a doubt.
Any place that requires me to wear those long sleeve, button down work uniforms with houndstooth pants, I’ll pass on that job.
Kitchen staff are a rare breed for sure!
Best advice.. write down the ingredients exactly the way to the timing and procedure of every meal.. don't be the guy saying its all up in here pointing to your head and 10 mins later I say go ahead do this easy dish and your eyes go wide and looking dumb stuttering sa sa saying some bs your new and need time to remember after you say u don't need to write it down its in your head .. ..🤕💥🦧 well my job isn't to tell you twice tho I'd definitely give advice .. if your writing it down .. .. next advice clean as you go and .. keep ya phone out in pocket .. clean while u go .. if you can lean u can clean.... your station.. don't be a do boy .. trust be plenty of coworkers trying you and telling u what to do.. stick with the head line cook understand your responsibilities .. lots of restaurants will take advantage and try and make it seem your confusedon what you do.. don't fall victim to this ..always prep up and ... set yourself up never expect your station to be stocked up.. don't be scary .. write down what you're being trained.. u stay busy doing what you've been told .. and not looking like a dumb ass you will have no problem.. be a dummy trust you will be treated as such
Goin to war, or dinner? "OK, Hero", that 14 an hour you pay the low guy must be riddled with empty promises, lol, I joking, its fun to mess with these guys, I get it its a lot of responsibility. good job.
He says crocks are that way to go but I have anxiety about dropping boxes, or heavy things, or God forbid somone drops a knife on my feet. Am I overly paranoid for wanting light weight shoes with some steal toe enforcement?
No you’re not paranoid, I was once moving a box of 6 100 oz cans of food at work, the box broke on one side, and all 6 cans slid out and fell on my foot one after the other, all hitting my foot on the edges of the can. The only thing that saved my foot was my strong shoes. Doctor said it wasn’t broken but I had crazy bruising and swelling for weeks.
I wish you had a steakhouse here in Howell
Very helpful! I have a totally different career now but want to cook in a restaurant. How do I get started as a prep cook? How do I gain the right skills and vocabulary?
Hey what’s a good sharp knife kit to buy? I’m a beginner but my regular knives at home don’t do it for me ever since I worked at a restaurant (peaks of otter) they cut way better and you can do more and made me love cooking more.
I was also hoping you maybe had a video on how to keep up with rush hour orders? So like they have sauté, grill, and the middle who puts everything together and calls out orders. I’m on grill and today I did my first service and was rough, tickets piled up but luckily I had a great team that kept up and continued to patiently teach me in the process. But do you have any tips on how to keep up with orders? I got confused with memorizing what goes with what and where they were at with tickets. (But they were rolling calmly lol) they knew what was going on but I was confused on what was done already and what needed to be done. I am the only female here so I wanna impress them but it’s difficult to be the last one trained even tho I was the first one hired that trained everyone everywhere else
On point
Going in for a working interview today- still a baby in this industry, even with 6 years working up from the pit I still have so much to learn. This was a great refresher for what to keep in mind to show up with my best today. Cheers!
What kind of knife do you recommend to bring with you?
big help!
I don’t believe by having nice gear and equipment will automatically get you a job. It’s like you’re saying if you buy a nice pair of soccer cleats you automatically become a good soccer player.