If you are thinking of becoming a line cook, there are a few things you should know. I have cooked in restaurants for over 15 years, and I have learned what a good line cook is. It is not an easy job and I have seen many newbies crash and burn within the first week because the job is challenging. Whether you work at Denny’s or Mom and Pop’s, this guide will help you understand your role and allow you to put your best foot forward in your new job on the cook line.
Take the job
Most restaurants are looking for chefs with experience. If you’ve never been a cook, you might want to give it a chance if you want to learn, especially if you’re a quick learner. Cooking knowledge, organization, safe food practices and good health care, ability to multitask, ability to handle stress, and dedication – tion of quality are all es- tium of a good line of cooking. In addition, you need to work hard because it can be very demanding on the body. Believe it or not, Denny’s is the place for newbies to learn the ropes. The food product is not thin dining but their establishments are invaluable. I’ve always had my time at Denny’s (my cook second job) as my “Line Cook Boot Camp” and I had a good experience earned over the years.
Do not stress to you
Cooking can be quite stressful during peak business hours. Some restaurants have one cook in office and that cook can produce 50 or more meals in the space of two hours. When I worked at Denny’s, we had minute tickets 8 times. This meant that each order was ready to be cooked and served within 8 minutes. It’s not so hectic that cook two tickets of chicken strips and fries, but when you have 10 tickets and more coming. in, the pressure begins to build. As the hour goes on, it’s easy to feel unmotivated or unmotivated. It is not easy for you to be in the middle of the crowd, but you will be able to get through it. You just have to go through the motions and do what you can. Finally the people are fed and they leave. The ability to remain calm in a stressful environment is like a conductor of gold.
Keep it clean
Think of the kitchen as a working room. Don’t do anything with dirty hands (I hope) and certainly don’t use dirty tools. Washing your hands is the most important thing you can do, and it needs to be done A LOT. Your hands will spread the seeds unless you wash your hands with warm, soapy water after touching something: using the bathroom, touching your face, handling raw meat, touching dirty doors or dishes, etc. always clean knives, cutting-boards, counters, and utensils. Sanitizer is the cleaner of choice in restaurants these days, and usually a bucket of water with sanitizer on the cook line to keep cleaning cloths – Keep this clean by replacing the water often. As a good line cook, you must be dedicated to keeping the kitchen clean. For good points as a new employee, find something in the kitchen that needs cleaning, and then clean it. Your boss will be impressed and will be more patient in your training, considering your efforts.
Keep Quality First
Just as frequent hand washing, cleaning as you go and basic hygiene should be mandated, you should be committed to providing quality food. Every meal that you cook must be well cooked and pleasing to the eye. Never cook or serve anything that you would not eat yourself, or feed to a friend or family member. It is said in the restaurant world: “When in doubt, throw him.” Granted that some restaurants are involved in this strategy, but those are the restaurants that end up being badly misled. As a cook, it is up to you to maintain quality by store food at the proper temperature and filling. food rotation to control weed and reduce waste (First In-First Out). Every dish you serve must be cooked properly, look good, and taste good. Every plate is made of someone’s meal, and everyone deserves a good experience. The customer has the right to wait for you, and you have to give it to the cook.
Open to learning things
Whether you’re new to the kitchen or an old cook, be open to learning new things. You will learn millions in a cooked restaurant and if you end up working in another restaurant, you will learn millions more if they are open to it. Most restaurants try to be consistent in their recipes, processes and menu presentation. This is the most important way to learn behavior. It never hurts to offer ideas at the right time, but in training, keep your ears open and your mouth closed. Unless you ask. The questions are good. No one knows this stuff until you learn it and a good manager/neighbor will encourage you to learn and do things well.
Preparation and Collaboration
Collaboration depends on a certain experience in the kitchen. Whether you work with other cooks and need to cooperate, or are simply relieved by another cook at the end of your shift, a good cook is aware of the relationship between co-workers. The best cooks will carry their own weight, share kitchen needs and work together to complete urgent tasks. A good line cook always completes his duties, such as prepping for the next shift, cleaning the grill, etc.
Every time I start a new job as a chef, I work hard for myself and my employer. Once I’m in that kitchen, I’m a restaurant representative. I’m the one who makes the food, and that’s why people come to restaurants. If I make good food, they will come back, and it matters. The cook, whether he returned the customer or not. My role is to start working with the restaurant, to work for it as if it were my own. I care about experience, and I care about the success of the restaurant. If you can look this way, you can become a great restaurant.
Being a good cook is not an easy and often unpleasant job, but it can be done and it is a job security for those who can be good at what they do. Give yourself the best chance of success by remembering these rules, and don’t be too hard on yourself if it’s time to learn the ropes. There is a lot to know. Use the teachers around you and keep your work ethic strong. Not for a while.
