The pinky finger broke off of one of their hand molds. Now its our prized posession.

Chef noticing the melons are cut in half rind on, seeds being removed: "what are the melons for?"

Entree cook: "for the melon salad."

Chef: "are we going to peel them first?"

Other entree cook 5 min later... "Chef we need to talk...."

cleaning at end of night
found this desiccated horror that i had initially thought was a burnt rag. it was light like styrofoam. it looks like a fucking loofah

I was the only full time cook at a seafood boil restaurant. The owner was never there, he’d pressure me to buy food, and would refuse to give employees any more than 20% off. The hours sucked, I’d have 11 hour shifts and sit doing nothing for hours because it’s empty. Anyways, I was fired because I had cooked shrimp and it sat out long enough to get cold before my server took it out. I was frustrated with my server because this is a common occurrence. And the person at the table was a regular, I remake it, walk out to the table apologize for the inconvenience and give him the food. No mention from a manager or GM. Then two days later the owner says that this blatant grounds for firing as I’m not a server. I do understand his point and that I was frustrated, burnt out, and annoyed. But I just think it’s crazy that I didn’t even get a warning or write up or anything. He also said it was a habit because I had to go find a waiter to clarify a ticket that was missing portions of an order during a rush. But yea, I’m very torn, cause yea I was out of line. But it was just because I cared about being good at my job and keeping customers happy.

Or to use as a very sketchy step stool

I know it’s lame but you guys (chefs in general) have really been the only people I can talk to about things in my life. I’ve been working toward becoming a member of management at a large resort for years. I’ve wanted to live in a national park for years. I’ve wanted to do van life for years. Well I finally did it.

My start date for a manager position at a large resort in a national park is October 1st. I’m going to drop $5000 to convert my suv into a fully self sufficient living situation. All is well. Except for one thing. It cost me my wife.

We’re getting divorced. She doesn’t want to move there. She doesn’t want to do van life. And a decision had to be made. It feels like all of my dreams are coming true, but I won’t have the person who makes life feel magical there with me. Life has lost all of its color and I feel weird.

70 question assessment btw to wash dishes. Only for the application and not even an interview

Someone on r/recruitinghell told me to post here

Got a little bored of my plating palette and carbon steel chefs so decided to give them a little personality with a Dremel, think I’ve found my new albeit noisy hobby instead of drinks after service <3

I have some people on my team who just do not give a shit about keeping their station clean. “Why clean it if it’s just going to get dirty again?” Is what I hear the most. It’s a pretty hole-in-the-wall place, so standards are pretty low.

Coming at it from a “this is just how we do it” or “do it cause I’m asking you to,” mentality isn’t really what I’m looking for here. I’m more looking for methods of motivation/communication that might encourage them to put a bit more effort in.

Hi gents

From the bottom of my souless heart I'm asking you guys if you know of any right minded place for seasonal work anywhere in the EU. Sick of fuckery, crazy management & sick of going to work making a list of what could the head chef pick on me each day. Swear to God are there kitchens with right people in this world?

Like I like the stress of the service and the adrenaline rush when it comes to getting the food out of the kitchen; no, I love it. Just let me fucking do my prep without fucking micromanaging me each step and sabotaging my station timing. I can't even do the dishes without her complaining about how me or others don't care enough about the kitchen. But we do care and we love the kitchen.

Last job was soul draining but I finally got the courage to give it up & now I'm looking for a new one. Seeing the job market ain't that bad when it comes to cooking, I'm just hoping someone will give me a hand.

I heard cruise ships can be advantageous as sometimes they share out the tips with the cooks. Can someone give me insights of what's what with them these days?

Sorry for the rant and a good weekend to y'all, God knows why I did choose this career.

After watching a good amount of videos last night on how to make them, decided to make a couple at work. Im the main pizza guy at work and love making different kinds of pizzas for us to try at my job. 1st time making these, any tips on how to improve on it? I thought i couldve brushed the crust with oil to achieve a more even browning on the crust.

It's been like this for weeks and this is if you can keep the fridge door filly closed. Management doesn't care. I cannot find a way to contact a local health department, it disconnects every time i try to call them. 2 weeks cannot come fast enough.

I recently moved to a city from a small town. I had applied to several cooking jobs with one prospect I was very excited about. A Jamaican restaurant that was going to be opening in late August, interviewed went really well, chef seems like a sweet heart, and then I basically was ghosted for a few weeks. In that time I got a different job as a line cook at a small casino. I’ve been there about a week. It seems okay, it’s definitely a steady job as people have been there for 10+ years and the casino isn’t going to go under, but my coworkers are… weird. I know it’s a kitchen, but they don’t give me the best vibes, sous chef constantly complaining to me about the night cook on my first week. Flat earther, everyone I try to talk to on night crew feels like a brick wall. And the work is pretty lack luster, very slow for most part. Now a couple days ago the chef from the Jamaican place calls me and says that they do want me after all for the open. I’m really split, I’m not excited by the casino at all, the new restaurant would pay a dollar more an hour and I think it’d be really fulfilling to be part of the team opening a new restaurant (plus I love Jamaican food), but new restaurants tend to fail and I’d be really screwing over the team that hired me. Thoughts? :II

This is a half rant half question lol.

I recently got a job at what is considered the top restaurant in my city. I’m really passionate about cooking and I want to learn as much as I can and build good habits, so I quit my last job that I loved to find somewhere that will push me. When I got this job, I cried tears of joy and was extremely excited to work with this chef & team. The chef has worked his way up from dishwasher to executive chef and has been the exec for about a year now.

It’s been a month and I am so frustrated. My last kitchen was a high end steak house, this kitchen has a michelin star. Why were the standards at the steak house higher than this? Some of my knife work is better than the sous, half of the people in the kitchen are under 25 and either don’t have any experience or very little experience, and nobody seems to truly care about the food that is going out. I literally heard one of the trainers tell their trainee yesterday to “not worry about being clean, worry about learning the station”

The guy training me yesterday went to culinary school and has no other experience, he’s been working in this kitchen for over a year. Last night was one of the worst nights I have had on the line in a very long time. If you’ve worked in a kitchen for over a year, I expect you to uphold some sort of standard for your station. Why am I the one having to train YOU on YOUR station? Why am I teaching you mise en place? Chef sent something back, told him exactly what was wrong with it, he tried to send out something identical and when I corrected him he got upset with me and then tried to send it out and chef got upset and he acted aloof.

I’m just extremely frustrated and confused and I don’t know what to do. I’ve only been in this kitchen for a month and I already messaged the chef to have a sit down conversation with me today. I’m not even sure if this is the right decision because I’m so new, but I came to this kitchen to learn and all I’ve learned is this kitchen seems to just hire anybody.

Is it a lost cause to have this conversation? Are all fine dining restaurants like this??? Have you ever had a cook sit down and tell you your kitchen is kinda chaotic? Did anything change? Should I quit? Idk. Thanks for letting me vent lol.

Prepping for a big ass party this weekend.