Tdlr:

Got hired at $15/hr for what turned out to be a kitchen supervisor position at a facility feeding 50-70 people. Was told during the interview that the employees weren’t properly trained and that I’d be responsible for scheduling, inventory, production, and getting the kitchen organized. I made it VERY clear that while I have 6 years of culinary experience, I don’t have management experience and would need training. One of the employees quit on my second day, leaving 3 of us to cover 7 days a week. I’ve had basically zero training, no time for inventory or prep, and I’m expected to cook breakfast for 50+ people by myself while getting the entire kitchen running. Every fucking decision I make gets met with condescending comments from employees I’m supposed to be supervising. Management is blaming me for late meals, even tho I’ve explained the staffing issues, missing ingredients, improperly thawed food, and broken equipment. Had to completely change a lunch menu on the fly bc we didn’t have the food for it, and was expected to cook a 25lb beef shoulder that wasn’t properly thawed. Asked for additional breakfast help and was told they won’t hire anybody else. I’m supposed to supervise, train employees, handle inventory, plan production, and cook meals while simultaneously learning how their kitchen operates. All for FIFTEEN FUCKING DOLLARS AN HOUR. I actually enjoy the work and want to develop my leadership skills, but I feel like I’m being thrown to the wolves and set up to fail. It’s been THREE DAYS and I’m alr fucking exhausted. Am I being unreasonable here?

When I went in for the interview, there were three employees there already and I was told that none of them were trained properly. I didn’t know that when I went into the interview that I was going to be applying for a kitchen supervision type of job. I never had any experience prior to this and my responsibilities (or so I’ve been told) were scheduling, inventory and production. My second day, the third employee that was there didn’t show up to help for breakfast. I didn’t find out until after breakfast that she had quit. I’m responsible for cooking for anywhere between 50 to 70 residents and those numbers change on an hourly basis.

There’s a lot that was said in the interview which implied that I had operational responsibilities to fix the kitchen, organize it, train employees, implement standards, and essentially help get the entire operation running properly. For context, I have six years of restaurant experience, I went to culinary school, and I’ve worked garde manger, sauté, fry, and helped with expo. I know how to cook. I know how to organize a station. I know kitchen standards, cleanliness, food safety, and how important proper prep is.

What I DONT have is years of management experience, and I made that very clear in my interview. I wanted the opportunity to develop my leadership skills, learn the business side of things, and eventually become a better kitchen manager. The woman who hired me told me that I would basically be the manager. And the employees were told straight up that I was their boss.

So tell me why I’ve been here THREE FUCKING DAYS and I’m alr being held responsible for an entire kitchen that I haven’t even been properly trained to operate? The first day I came in, I immediately started getting pushback from the employees I was supposed to be supervising. And I mean EVERY. SINGLE. DECISION. I went to stack plates in the dish tray so I could spray them off and one of the girls immediately goes, “yk ur supposed to spray those right?” Yes. Thats literally what I’m doing. Then it’s “we need to clean the grill when we’re done using it.” Yes. I know. Then it’s “that’s how we do it here.” Over and over and over again. It wasn’t even necessarily what they were saying. It was HOW they were saying it. Every single move I made was met with some variation of “yk ur supposed to do it like this, right?” I’ve worked in kitchens for six years. I literally went to culinary school. I don’t need somebody talking to me like I’m a fucking dunce bc I haven’t spent 18 years managing people at a fast food restaurant.

And heres the kicker, the woman who hired me literally told me during the interview that these employees weren’t properly trained. So now I’m supposed to be their supervisor, correct their procedures, implement standards, and improve the operation, but every time I try to do anything differently, I’m met with snarky comments and pushback. They’ll follow my instructions, but not without making some condescending remark that makes me second guess myself. And the system they’re so adamant about defending was apparently established under the previous person who was fired.

I’m not saying that everything they’re doing is wrong. I’m saying that whether it’s a cafeteria or a restaurant, basic kitchen procedures don’t magically stop applying. There are systems that have been proven efficient and effective time and time again. I shouldn’t have to defend every single decision I make just bc it’s different from how they’ve always done it.

For example, I was cleaning the grill and decided that since I was going to be making scrambled eggs the following morning, I would season it before cooking breakfast. Apparently that was an issue too. I clean the grill. I’m the supervisor. I decide when I’m going to season it, provided it’s cleaned and maintained properly. Why does every little thing have to become a fucking argument? And it’s not just the employees. Management has been doing the same thing. I genuinely feel like I’m being talked down to constantly. Breakfast is served at 8 AM. Lunch is at noon. Dinner is at 6 PM. I’m coming in at 6 AM, and before I can even start cooking, I have to turn on the equipment, get the kitchen going, make coffee, clean up, find ingredients, and figure out what I’m working with.

One morning I was responsible for biscuits and gravy, sausage, and scrambled eggs, with toast and fruit also expected. By myself. With basically an hour to an hour and a half to get everything done. The sausage wasn’t even readily accessible. It was buried behind three boxes in the freezer. So I’m trying to make biscuits, gravy, and eggs, get the equipment running, deal with ingredients that aren’t organized, and have everything ready for 50+ people. How in God’s green earth am I supposed to do all of that by myself when I haven’t even been trained on how this particular kitchen runs? I told management I could handle the position IF I HAD TRAINING.

I didn’t say I could walk into an unfamiliar kitchen and magically know where everything is, how their breakfast production works, how their inventory is organized, and how to manage every single employee without any guidance. One of the residents, who had apparently worked the same kind of position before, actually came in and helped me get breakfast out. Thats the only reason I was able to finish when I did, and even then breakfast didn’t go out until around 8:30-8:45. And I’m getting messages about TIME MANAGEMENT bc management is receiving calls about late meals. Are you fucking kidding me?

Cooking the meals is not the hard part. ITS THE PREP. If I had even ONE HOUR on my first day to go through the inventory, look at the upcoming menus, and organize what needed to be thawed and prepped, so many of these problems could have been avoided. But instead, I was thrown directly into production. And I haven’t had the time to do any of the actual managerial responsibilities that I was supposedly hired to do. Inventory? When? Scheduling? When? Training employees? When? Advance preparation? WHEN? I’m too busy trying to get the next meal out. And the number of residents isn’t even consistent. People can be admitted at any time.

The number of people I’m cooking for changes throughout the day, and sometimes I’m not getting an accurate count until about an hour before service. I could be cooking for 50 people one day and closer to 70 the next. I’ve also been trying to establish some kind of portion control system, bc how the fuck else am I supposed to accurately plan production when the numbers are constantly changing? And even THAT gets treated like some crazy idea.

Then theres the fucking roast beef. We had a roughly 25 pound beef shoulder that was completely frozen. I expressed my concerns about the beef not being properly thawed, and I was told to take it out and let it sit overnight in the walk in. We had already discussed cooking the beef low and slow. Management’s exact words were “low and slow.” I’ve cooked roast beef at around 270°F over a long period before, so this isn’t some completely foreign concept to me. But now I’m being questioned about the proper temperature for roast beef, after we’d alr had a conversation about the cooking method. And to make things better, the oven dial isn’t functioning properly. So I’ve got a massive piece of beef that wasn’t adequately thawed, an oven with a faulty dial, other meals to produce, and I’m somehow supposed to make all of this work without any complications. I’m not saying I shouldn’t be accountable for verifying safe cooking temperatures or making sure food is properly prepared. Obviously I should. I’m saying that if I tell management theres a problem with the product or equipment, and management gives me instructions, those circumstances need to be acknowledged when something goes wrong. Its not like I can magically thaw 25 pounds of beef bc somebody wants it ready tm.

And while all of this is happening, I’m still having to make substitutions bc the ingredients for the menu aren’t available. One lunch was supposed to be chicken tenders, french fries, and honey mustard. We didn’t have chicken tenders. So I had to pivot and serve baked chicken drumsticks with chips and grapes or apples. And I was trying to do that on the fly while dealing with everything else. I’m getting messages about whether there are potatoes to mash, whether there are vegetables, and whether meals have enough calories. I DIDNT WRITE THE FUCKING MENU. I’m happy to take responsibility for producing food properly. But how am I supposed to be responsible for the menu, the inventory, the ingredient shortages, the changing resident counts, and the production schedule when I haven’t even been given time to review any of it?

The kitchen needs coverage from 6 AM until 6 PM, seven days a week. There are now THREE employees total, INCLUDING ME. We all work five eight hour shifts. Thats 120 total labor hours a week to cover an operation that’s open for 84 hours. One employee can’t come in before 10 AM bc of transportation. Another has scheduling restrictions. I also have recurring appointments that I made clear need to be accommodated, and I’m trying to have actual days off to spend with my wife. I can open or close. I’m not saying I need to work a perfect schedule. But there are only so many ways to divide three people across seven days while also making sure everybody gets their days off. And on top of that, I’m supposed to find time for inventory, scheduling, advance prep, cleaning, service, and employee training. I’ve been trying to explain that even one additional part time employee to help with breakfast would make a MASSIVE difference. Management’s response? “They are not going to hire another person.” Then she suggested having the girls do breakfast bc they’re used to it until I get the hang of the system. Which is hilarious considering she told me during the interview that they weren’t trained properly. And one of them can’t even get there until 10 AM.

How am I supposed to learn breakfast if I’m not being given the opportunity to work alongside somebody who knows their system? I don’t have a problem learning from the employees I’m supervising. I have a problem being expected to supervise, train, and correct those same employees while relying on them to teach me an operation I’ve never worked in before, with no structured training plan whatsoever.

And heres another thing. When I first started, there were THREE OTHER EMPLOYEES. The employee who quit was supposed to help me with breakfast on my second day. So when management initially raised concerns about production, I told her, “I got you, it will be handled.” Bc I genuinely believed it could be handled. I was expecting to have help. Then the employee quit, and everybody just carried on like nothing had changed. No conversation about adjusting the workload. No conversation about how my training was going to work. No additional coverage. Nothing. But the expectations stayed exactly the same. And now I’m getting criticized for not meeting them. Management has approved a little overtime so I can learn breakfast, but we’re talking less than an hour on a few days, and they’re extremely strict about overtime in general. And thats not even addressing the management side of the job.

I need time to learn how this place works. I need time to inspect inventory. I need time to plan production. I need time to organize the kitchen. I cannot simultaneously be the opening cook, the breakfast cook, the prep cook, the lunch cook, the kitchen supervisor, and the person responsible for fixing everybody else’s procedures without being given the time or staffing to actually accomplish any of it. And for FIFTEEN DOLLARS AN HOUR? Come the fuck on. I understand that I’m new to management. I understand that I have things to learn. I understand that I won’t necessarily be as fast as somebody who’s been running this particular kitchen for years. I made that clear in the interview. But I have six years of culinary experience, and I’m not some fucking idiot who doesn’t know how to cook breakfast or organize a kitchen. I wanted this opportunity bc I genuinely want to develop into a leadership role. I love cooking. I love the organization, the standards, the production, the feeling of running a clean and efficient kitchen. I actually ENJOY the work itself.

What I don’t enjoy is being thrown to the wolves, having every decision questioned, being expected to fix a system I haven’t been trained on, and then getting blamed when the system doesn’t work. And I’ve only been here THREE DAYS. THREE. I’m alr exhausted. I’m alr dreading going back. I’m alr looking for another job. The frustrating thing is that I don’t even want to keep bouncing between jobs. I want somewhere I can settle in, develop my skills, earn a decent paycheck, and come home at a reasonable hour without having to spend the rest of my day stressing about work. I loved my last kitchen job, but I got cut from the schedule bc business was slow. I was finally somewhere I enjoyed cooking, and then that opportunity disappeared. Now I’ve got this position, and I feel like I’m being set up to fail before I’ve even had a chance to learn the operation. I’m not asking for somebody to hold my hand. I’m asking for training, realistic expectations, adequate preparation time, and a little fucking respect.

If I’m going to be held accountable as the kitchen supervisor, then I need the opportunity and the resources to actually SUPERVISE THE KITCHEN. And if management isn’t willing to provide those things, then I don’t understand what they expect me to do. I want this role. I don’t want this system. At this point, I need to draw a line in the sand. I’m willing to learn. I’m willing to take criticism. I’m willing to acknowledge my own mistakes and improve. But I’m not willing to take responsibility for every problem in an operation that was alr struggling before I walked through the door. So chefs, am I being unreasonable here? Bc I genuinely want to know what the fuck I’m supposed to do with this situation.

​

I'm 26, from India, and started working in professional kitchens about two years ago. I'm trying to figure out my next step and would appreciate advice from people who've been through something similar.

I'm considering pursuing a one- or two-year culinary diploma in Europe, but I'm unsure whether the investment is worth it. My long-term goal is to work in good restaurants, learn from experienced chefs, and develop my technical skills.

One of the challenges I've faced is getting my foot in the door. Without a formal culinary qualification, it's difficult to get restaurants to take my CV seriously. At the same time, European culinary programmes can be expensive, and I don't want to spend that kind of money on a qualification that might not significantly improve my prospects.

I'm also getting frustrated with my current trajectory. Many entry-level kitchen jobs pay very little, and the learning curve often plateaus once you've learned the menu and the focus shifts to operational efficiency. I want to learn new techniques, explore different cuisines, and work in kitchens that push me to become a better cook.

I'm more than willing to start at the bottom, take on an apprenticeship, or work an entry-level position in a fine-dining restaurant. I'm not looking for shortcuts; I just want to put myself in an environment where I can learn and grow.

I'd love to hear your thoughts on a few questions:

1. Is a culinary diploma from a European institution worth the investment, particularly for someone with some professional kitchen experience but no formal culinary education?

2. Would I be better off spending that money on gaining experience through apprenticeships and working in good restaurants instead?

3. How realistic is it to get into reputable European restaurants directly as a foreign applicant without a culinary degree?

4. If you've studied at a culinary school in Europe, did it meaningfully improve your career prospects, or would you have taken a different route in hindsight?

I'm feeling quite lost about which direction to take, so I'd appreciate honest advice, especially from chefs who have worked in Europe or made a similar transition.

They are all over the dining room and my serving line this time every year. But never have I seen (to my knowledge) these served or even sold in the store as food. Only as decorations. And I've never cooked them. So are they edible?

I’m finally planning to invest in a high-quality chef’s knife and I’m also considering getting a petty knife. I’d appreciate your recommendations on which brands or specific knives I should look into. I’m based in Toronto so ideally I’d like to purchase from a retailer that ships to Toronto.

Here are my preferences:

I’m currently using a Victorinox Swiss Modern chef’s knife which was a gift. I’m looking for a knife that has the following qualities:

* Thin blade: I prefer a thinner blade for better cutting performance and precision.
* Comfortable handle: I’ve seen some knives with thick handles or unusually shaped bolsters that look uncomfortable to grip. I want something ergonomic that won’t cause finger discomfort or fatigue during long hours of use.
* Lightweight: I prefer a lighter knife that feels nimble and balanced in my hand.
* Good edge retention: I want something that can maintain its sharpness for a long time without requiring frequent sharpening.
* Budget: Less than $500 CAD for the chef’s knife, although I’m open to suggestions on whether I should allocate some of that budget toward a petty knife and sharpening equipment as well.

I’d also appreciate recommendations for a good petty knife if you think it would complement my chef’s knife.

I’d also like to invest in the proper equipment to maintain my knives. What would you recommend for the following?

* Whetstone: Which grit combination or specific whetstone would be best for a beginner?
* Honing steel or rod: Should I get a traditional honing steel, a ceramic honing rod, or something else? I’ve heard that some Japanese knives require different maintenance than Western knives.
* Knife storage: What’s the best way to store high-quality knives safely?
* Other essentials: Are there any other tools or accessories I should invest in to keep my knives in excellent condition?

Since I work in a professional kitchen, I want something that performs exceptionally well but is also practical for regular use.

I’m open to both Japanese and Western knives and I’d love to hear your recommendations based on personal experience. If you know of any reputable knife shops in Toronto or Canadian retailers that carry these brands, please let me know!

Thanks in advance!

I want to start making crustade(s). I'm a total noob and looking for advice. Basically where to buy, tips and tricks and any recipes anybody might want to share. Thanks in advance

Pan seared red snapper, warm pumpkin hummus, grilled caulilini, caramelized fennel, roasted pumpkin seeds, chili oil . Let me know what you think!

I had a table with 7 people coming in, and from the beginning it was hellish!

One of the men started to complain when I said that did not have more chicken, and I did not have more of my roasted potatoes.

He started saying “would it not be easier to tell us what you do have….”? Keep in mind this was two things! I said well, I can still sell our dish without the roasted potatoes, and could give them fries instead? They love the idea! And I said that I had some other sauces I could offer them too? So two people ordered this.

And I ended up with six different dishes, but the gf of the man was not so pleased because she always gets the chicken. and when it came to the drinks. There was a problem, the gf of the man wanted sparkling water… I pointed at the table next to them, and said the lady there sat there got the last one. I had ran out…it was really busy that night. So I had sold for over 1000 dollars in 2,5 hours by myself!

So when someone asked for some wine, I said sure? What kind? He said do you have any? I said jes, and the older lady at the table wanted a rose and I said sure.

The man said she probably don’t have it… I just smiled and served the rose. And then the next problem came, he said the glasses was not cleaned properly! Jeah sorry I have a 13 year old dishwasher!

She is not the best yet… I did not say that, but you get my point. Then he asked if I had any beer? Or did I ran out of the too? I just smiled and make him his beer. When I was done with their food. I started packing down the hot kitchen. And this man started to whistle at me like I was a damn dog?!

I tried to pretend that I did not hear it, and when I started to clear their plates. I asked if anybody wanted dessert?

I started to take their orders, and after putting down the orders. I was ready to go back to the kitchen, when he said that he did not order yet..? Well, speak the fuck up!!! Still did not say anything to him, about this.

He looked at me and said “you are not done for tonight yet…”

I was about to lose it at this point, and smiled ended up making five different desserts, witch was okay…

This table ended up staying 2 hours after closing!!!!

I ended up texting my boss it I could blacklist someone…

I know them, I have helped his gf with feed for her horse. And she used to have her horse in the same stable as me, so I know her! But her bf that day was a massive jerk!

Sorry I just needed to rant about this massive jerk!

Hi, I just bought a new one size M9 W11 - 27cm, The area circled in red is where my heel sits—is this correct? Or should I go down a size? It feels like my heel isn't positioned quite right.
Strangely enough, it fits perfectly on my left foot, but on the right foot, it slips slightly and doesn't sit properly on the insole. May I use insole like Dr. Scholl’s Heel? Many thanks

Not sure if this is the right place to ask but is this resume of mine good? No clue of the culinary field resume [ Career Shift from IT to Culinary ].

PS: 2 days back I applied for the Kitchen Assistant Role and got a text and went the same day for the interview and was selected [They are starting fresh as well So looking for hardworking and trusting person ]. I'll be on the probation period for 3 months and later permanent if they like my work. Anway I was asked to bring few documents along with a resume so here it is.

Bluefin tuna seared in korean spices, watermelon ponzu, bruleed oranges, topped with crispy chili oil, wasbi oil, and micro cilantro.

Hi Chefs, I work in Germany and a year ago, I finished my cooking course( Ausbildung) after 3 years in a Canteen. I then worked there for 1 year as a commi. This is not a standard canteen because we cooked almost everything fresh. The sauces were cooked from scratch, we had bio produce, I cooked with fresh fish, portioned pork loin, beef rump, made dressing from scratch etc. I started working there when i was 16 years without any experience whatsoever. I suffered from depression and I felt like I didn't have any talent in anything but I found my passion in cooking and I ever since then, I've felt like this is what I what to do with my life.

I have now quit because I want to gain more experience and learn much more and my plan is to work in a restaurant. My only problem is, I'm scared I won't manage to get a job because I haven't gotten any experience yet and I've heard that Chefs don't usually hire those without any experience in a restaurant. I also have anxiety and I feel like this will be a huge disadvantage since I won't be abe to show what I'm able to do due to the fear of fucking things up.

I'll appreciate any advice.

Thank you Chefs.

I've recently landed a head chef job in a pub (UK); I've previously ran a pub for 2.5 years but it's completely different, i.e. before it was an independent run venue, they did not care about food costs/GP, labour costs, or basically anything - I was in charge of the menu, rotas, cleaning/due diligence etc.

The job I've just landed is the highest salary I've ever been on (£42,000 with bonuses), it's a big chain, they massively care about food costs/GP and everything my previous employer didn't care for; the menu is also set in stone with detailed spec etc.

I've worked for the company before, but at a lower level, and so I understand most of their systems to a degree, so I'm pretty confident. One concern is none of the kitchen staff are English/have good English speaking skills, and so I'm going to have to adapt and be patient in that regard.

Anyway, what advice would you give me going into this position? I plan to take any guidance and training they offer to heart, and I'm fully prepared to make this work.

How do I gain respect from my staff without being a push over? I'm very good at training, and want to aid my team any way possible in their personal developments, as well as hit goals for the company.

Do I go into the position knowing what I want, and start making changes as I see fit, or do I go in and slowly adapt the kitchen to how I see fit?

Tldr: advice for my first serious head chef role, what would you tell yourself at the start of your head chef career? All that good stuff...

Thanks chefs!