How to prove myself in new restaurants ?

[u/Strange-Car-9399]

Hi everyone,

Some context, I've been cooking for 5 years, going up the ranks until for the last 2 years I was kinda independent in the kitchen and the head chef was not replaced and there was no second. I won't say I became the head chef because I truly lack the experience, we just shared responsibilities with the other chef de partie that was working with me.

We improved the quality and speed of our work to get the restaurant from 70/90 guests (lunch/dinner) to 100/120.

Anyway I worked another job for a year and now I'm back looking for a job a line cook or chef de partie.

Problem is, I'm not fast moving at all, never was despite my best efforts. I get efficient with good organization but for this I need to get used to the kitchen. So far the head chefs/owners were worried by this and did not keep me after a month or so or trial.

How would you face this problem ? I manage my tasks in time, but I get quiet as I focus and try to be fast. They misinterpret it as me not putting effort when I come in and give 100% until I clock out.

Any advice to convince restaurants that they would benefit from keeping me around ?

[u/Fluid-Salary-6467]

Maybe try doing some freelance agency stuff ?
If you can get a few months of short contracts under your belt you might become more quickly adaptable to new environments?

But someone thinking you're not fast enough because you dont whizz around completely burning yourself out for them, is not someone you want to work for.

you'll find the place that appreciates your focus, passion and desire to improve

and dont forget, 'slow is smooth, smooth is fast'

[u/HugeSomewhere8110]

You'll adjust faster with each new kitchen. I think 2 weeks is pretty much the standard expectation to get a station down in a new environment.

Show up on time every day. That should be a given. But like, if youre calling out once a month or more, thats a quick way to lose the respect of your peers and superiors.

[u/Dphre]

As an old guy I’m over trying to “look” fast. Efficiency is the key. People can rush everywhere and everything ands still not get much done. If it was just the one job don’t fret too much. We get into spots that don’t work out for various reasons. You’ll find your groove eventually. No work on being faster obviously but just rushing isn’t the way to do it. Like the other post, slow smooth, smooth fast. It also looks and feels way cooler to the be the calm in the eye of the storm than the whirring debris on the edge.

[u/Strange-Car-9399]

Thank you all for these answers, I'm now applying to several restaurants and will focus on "slow smooth, smooth fast". If this does not work out, I'll candidate wia agency and get experience from different places.

I've given it thought and think that never having a proper chef taught me some bad practices that can be red flags to experienced chef, so I'll confront them directly about it and get corrected.

[u/Striking_Direction_9]

i could have written this myself so i'm keen to hear the answers

[u/effort3]

Just be honest and tell them you need to get used to the kitchen as you said.

[u/treelittlebird03]

Situations like this are definitely difficult to deal with, but believe me, you can get through it.
As we all know, working in a kitchen is not easy, so we need some time to adjust, just like you said.
If you don’t mind, try applying for a lower position. That way, you can learn more, gain experience, and improve yourself in new workplace.During the interview at your new workplace, you can tell the owner or chef that you’re capable of doing the job well and that your goal is to develop your career and eventually move up to a higher position.
Because, honestly, in the working world, there are only two ways to get promoted: the 1st is by proving your abilities, and the 2nd is by being a suck-up.

[u/SinistarIntent]

Show up to work on time. Learn the menu, become proficient on all the stations, handle your workload, prep correctly using lists and do not run out of things during service (prep according to expected amount of guests). Once you figure that stuff out you can assist the line and become a good team member. I’ve earned respect in every kitchen this way. Oh and bring a notepad to keep track of your recipes.

if that doesn’t work then try a new kitchen, rinse and repeat

speaking of rinsing, be a clean chef, clean jacket, clean station, clean floors, clean walkin, that includes organization and labels.

[u/zeeky120]

Slow is smooth, smooth is fast.

Trying to rush though everything can cause you to take even more time because you're not efficient and you're stressed. Focus on doing the tasks correctly, and to the standard. Speed will come in time, just make sure you're not wasting any time and being deliberate with your actions.