7 tips for Advancing as a line cook
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- Опубліковано 8 кві 2023
- You Asked I answered. These are 7 tips for skills to advance as a line cook. If you have any questions or want me to expand on any of these please leave a comment with your suggestions, thanks!
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Been in a restaurant for a year now. Had 0 skills just a work ethic. Fast forward a year I’m now the sous. I’m not the sous because I’m a technical powerhouse but because I add value to the line. Not the station, not my task, the entire line. My best advice, learn from everyone (even shitbags you’ll know the ones) do tasks above your level. For me I had to learn how to cut meat, smoke it, how to plate at expo things like that.
Super inspiring bro thank you
A video on things you should learn as a line cook to transition into the the role of sous chef
Thanks for the suggestion editing it now 😊
I love these videos you post. I'm currently waiting for an interview for my first position, and all these videos have been very helpful!
Here is a tip I have been in the lifestyle for 19 years and always remember these 3 Letters WAL (Watch, Ask and Listen) also start out small since this is your first job do a Dishwasher keep your mouth shut and ears and eyes open.(think of it like the Military).
Always wanted to be a badass chef .
I may seem mean sometimes!…. But I can’t lie!…. I eat fast food!…. I never cook in my life!…. Never!…. I eat fast food!…. Thank your channel for cooking again!…. I, literally, only cook at work!…. Keep up the good work!…. There are 99% burnt out chefs!…. To every 1% of fast food eaters!…. ❤️
Love the music at the end, and great advice!
Just got the job a j butler's bar and grill prep line cook first time
I've been in the business for a while, your videos are perfect. I'm referring them to a friend to use as an aid to teach culinary basics.
That means a lot thank you!
Thank you so much!!!!
Cooked for 17 years. We had a bad fire. I did construction “temporarily” for about 7 years. Lol. Got laid off last fall. Am working back in the same kitchen that closed down bc if that fire. ( now at 42, instead of my early 30s) God is good!!! 🙏 just discovered your videos tonight. Great stuff!!!
Hope you like them! I was working at this one place and we got a used flat top, we cleaned it and someone turned it on before we could scrape all the grease and gunk out, started a fire and we used the extinguisher to stop it. The neglectful owner never replaced it though and I ended up leaving there. Heard from another employee that a second fire broke out and the neglectful owner never replaced the fire extinguisher. Thousands of dollars of damage. Crazy how it goes.
Very useful. I just started working in a kitchen 4 days ago with no prior experience and I love it. Last night I worked Garde station kinda on my own and had a blast. Besides trying other foods how does one improve their palate? There are a few foods and ingredients that I hate but most people seem to enjoy. Why is that and can that be fixed? Also when creating dishes how can you practice knowing when something needs sweet, sour, bitter, salty and umami flavors added to make the dish better?
This is actually worth a whole video. I’m working on a video about flavor profiles but if you have the extra cash I’d grab up “the flavor Bible” pretty much every chef swears by it. (Not affiliated) www.amazon.com/Flavor-Bible-Essential-Creativity-Imaginative/dp/0316118400/ref=mp_s_a_1_1?crid=14BBENWU9GOKV&keywords=flavor+bible&qid=1681155935&sprefix=flavor+bible%2Caps%2C196&sr=8-1
I’ll have a video up later today answering these, thanks for the questions!
Been in the fast food industry for 5 years. I really do enjoy too cook and put a smile on people's face with food. I recently applied as a line cook at Chili's and the hiring manager loved my energy im looking forward too getting the job , any tips or advice as a basic line cook for a first timer ?
Yes! I actually have an entire playlist full of restaurant basics. I will say keep that sense of urgency and cleaning mentality and build off skills you learned in fast food. It’s going to be a learning curve but give yourself time and patience and you’ll get there. ua-cam.com/play/PLwgd9pysYX2TN6-8EmpY9d77tDNMLEF5x.html&si=NUJg4PMgZYC6I4ht
Salt, sweet, heat, fat, and acid. Those are the five componants of flavor. If you can learn to balance those 5 things, your food will be bangin'?
💯
All tho heat is more of a sensation rather than a flavor.
Unami
I am a Lead Cook and just started a new job where all the other cooks are entry level and from a different country but have been there longer than me and know how things are run. I can see that none of them have any respect for me being Lead over them and would like advice on how to change that especially when trying to gather them around for a team line up/huddle.
So there’s more to it than I’m about to share with you, but as a hot take always remember that if you don’t run the kitchen, the kitchen will run you. If you are in a leadership role and you need them to gather around for a meeting, you have to use your voice and be assertive. I call it being firm but fair. Don’t let them walk on you. I know at times that’s easier said than done, but showing leadership and being consistent will go a long way. Also, I’m making a video on the first month of starting as a new cook in a leadership role, but also have some videos on difficult employees.
Can I wear a chef coat to a interview
I’d advise against it UNLESS they are going to have you stage or do a working interview like cook them a dish, even then bring it but keep it in the car and ask to change. That will actually impress them showing you were prepared to cook.
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