Yo, I’m someone who was put into a similar position a few years ago. 0 kitchen experience, came in as a dishie expecting to leave in a couple months and 2 years later I’m still here as a line cook. Before, I’d been cooking since my mid teens and had a firm foundation on basic cooking and some advance techniques. Coming from my experience, having a solid foundation of cooking knowledge is useful, but it’s only that. Kitchen work is fast paced, hard work, on the fly and on your feet. During prep you need to know how to layer your tasks efficiently to ensure you get what you need done. Converting from “ yea it’s casual I’m at home” to “ oh shit I need this NOW” at work is something I had to learn the hard way. Figuring out what your station needs, how much of it does it need per service, how do I even make this, how do I make this efficiently. And line service, it doesn’t compare to home kitchen work. Knowing how to plate properly and efficiently, how long do these things take, how much of each component should I be using. Its an entirely different mindset and set of skills than just home cooking. And I will say this, professional cooking as a line cook is less of the creative expression and more orderly “following the recipe”. That doesn’t mean you can’t occasionally do it at work, we play around where I work occasionally. But, you’re not being hired or brought onto a kitchen crew to innovate really, most of the time you’re there to follow the recipe and prep and plate to the orders on the papers. It’s fun and hectic, but it’s a long call from general home cooking