@@GoodOldShamus i’ll be honest man I really want to say yes, but I think I would have a tough time committing to it right now. I wouldn’t mind being a guest every now and then but I wouldn’t really be able to keep a good schedule if I’m being completely honest.
Hey man, thanks for this video, it helped a lot. I recently started as a sous in a new kitchen and I'm a bit at loss with all things staff related, rule enforcing and stuff. If you any of have any tips, I'll take it. Thanks again
Over everything be willing to hear legitimate feedback from staff, but if you have a rule, stick with it, don’t ever waiver when it comes to certain things. People see it as playing favorites, or they won’t take it seriously. Stay firm but be willing to coach
Take some time to hang out the recipe, do one at the house and get a pic, if you have things in your restaurant already try to do some R&D. Hopefully his kitchen is open enough to allow that, suggest running it as a special first y’all can see how well it does or if something needs tweaked. Ultimately it’s up to him, some chefs are really controlling over their menu, other encourage it, hopefully he’s the latter
Ooh good subject! I’ll have to cover this Saturday. There definitely can be. What are some examples of your prep at the B&G? Like did y’all cut the steaks or did they come in from somewhere like Omaha Steaks?
Never let another chef dull your knife!…. Stay sharp!…. Just the nature of the beast!…. 🦉
Thanks just got asked to me the kitchen manager kinda looking forward to it but lots of questions so chef UA-cam here I am. Thanks for the advice
I just got promoted yesterday!
Congrats!
Welcome to Thunder Dome!…. 😈
Thank you for this… starting new kitchen manager job at a school. Thank you
ty chef :)
It's the cellphone thing on the line and especially dishwashers on slow times.
I love this channel!! Thank you for this!
Thank you I appreciate that!
nice one chef ..
Hey man, I'm starting a new channel and I'm looking for another exec/sous for a new podcast about BOH life.
@@GoodOldShamus i’ll be honest man I really want to say yes, but I think I would have a tough time committing to it right now. I wouldn’t mind being a guest every now and then but I wouldn’t really be able to keep a good schedule if I’m being completely honest.
Hey man, thanks for this video, it helped a lot. I recently started as a sous in a new kitchen and I'm a bit at loss with all things staff related, rule enforcing and stuff. If you any of have any tips, I'll take it. Thanks again
Over everything be willing to hear legitimate feedback from staff, but if you have a rule, stick with it, don’t ever waiver when it comes to certain things. People see it as playing favorites, or they won’t take it seriously. Stay firm but be willing to coach
hey man im a line cook and i want to suggest a dessert item. how do I convince my chef to put in a new item for the menu?
Take some time to hang out the recipe, do one at the house and get a pic, if you have things in your restaurant already try to do some R&D. Hopefully his kitchen is open enough to allow that, suggest running it as a special first y’all can see how well it does or if something needs tweaked. Ultimately it’s up to him, some chefs are really controlling over their menu, other encourage it, hopefully he’s the latter
Moving from bar and grill with 9 months to Upscale dining line cook. Is there anything much different
Ooh good subject! I’ll have to cover this Saturday. There definitely can be. What are some examples of your prep at the B&G? Like did y’all cut the steaks or did they come in from somewhere like Omaha Steaks?
@@x86ed B&G we usually have things like steak and salmon come in a sealed fillet thing. Pizza, Nachos, burgers, Salad and chicken is on the menu
@@ActuallyHim22 thanks!
Audio?
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If they gossip about other’s behind their back!…. I 💯% guarantee that they are gossiping about you, behind your back!…. 🦉
“Those who talk to you about others, will talk to others about you”
Jaws (1975) - The ‘Indianapolis Scene!’…. 😎