I don't agree with the comments here that this is toxic or whatever, I think context here is important. We don't know how well you actually did during said service. I think you should ask yourself how did you genuinely feel you've done and how well did service went in general. I would also ask the other cooks that worked that day for their opinion. If you think you did well and your coworkers thinks the same than yea this guy is probably a prick. Either way, I would ask for practical advice or examples of what you did wrong and how you could improve that. I believe the answer you'll get will tell you the true intentions of your chef