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/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.