Need tips & tricks
Hello to anyone that see my post, this is my first time posting to any type of community and I felt like this would be a good reason to finally do it. I recently received a prep cook position at an upscale-casual restaurant as the night time food prep and I also bring items to the main line when needed during service. This past Saturday I spoke with the head chef of the restraunt and was told I am doing an excellent job keeping up with service and making the food in the back and was offered a spot on the line to train in one of the positions(sauté,broil,fry,pantry) , I’m taking the offer because that was my original goal to begin with when I applied here , anyways to make a long story short I just wanted to share a little of the scenario im in and ask for any advice from fellow cooks who have maybe been in a similar situation. My apologies for the long text but I really appreciate anybody taking the time to read and hopefully give me a reply. Thank you!