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2023-11: Warosu is now out of extended maintenance.

/ck/ - Food & Cooking

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7809284 No.7809284 [Reply] [Original]

Hey /ck/,
So I'm going for an interview to get into the Hospitality industry for an apprentice chef position. I was just wondering what sort of /ck/ related things would help my chances of securing a job?
In exchange for any help I'll be dumping box Booru recipes.
Thanks guys.

>> No.7809287

>>7809284
Bring some pocky sticks to hand out. It will show your multicultural flair. Also bow before you sit down.

>> No.7809310
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>> No.7809317
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>> No.7809321
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>> No.7809326

I'm never late, I never no-call no-show, I like to work, I have knives. That's all they give a fuck about at this point.

>> No.7809329
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>> No.7809332
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>>7809326
Thanks ma. Obviously just common sense stuff. Appreciated. Have fried rice.

>> No.7809344
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7809344

Continuing dump nonetheless.

>> No.7809348
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>> No.7810187

Here's my advice OP.

You know jack-shit about everything.

If you remember that, show up to work on time and have a good attitude, you should be fine.

>> No.7810211

>>7809284
Don't listen to anons that tell you to inflate your ego - that's for cokehead cooks who are fuckups outside the kitchen who couldn't pass a civil service exam.
Don't ever betray your fellow cooks.
Don't ever steal mise en place.
Don't slam equipment.
Always look - 90% of what you learn will probably be through observation.
Always push your limits.
Cooks love it when other cooks cook for them - make friends with pitchers of iced coffee; )
And remember, always cook with love and care.
P.S. Kitchen Confidential by Anthony Bourdain. Buy it.
Godspeed anon. It will be glorious miserable hell for a looooooooooooooong time until you can lead a pack of syphilitic panty wastes like your miserable self.

>> No.7810571

>>7810211
So much of this.

Couldn't agree more.

Don't be afraid to ask silly questions, a chef might give you shit for asking a silly question but he/she will make life hell if you make a stupid mistake. Avoid wastage. Ask Chef to teach you about cost of goods and learn what a plate of food costs the kitchen to produce in both Ingredients and labor. This is the best way I've found as a chef & trainer to teach my staff / students to respect budgets and understand that it isn't OK to be wasteful or lazy.

>> No.7811105

Stop and get a job doing something that isn't a horrible, mind-numbing grind for a low wage.

>> No.7811116

>>7809284
I got a good tip, don't ever fucking let me or anyone else hear you call yourself a "Chef" again.