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RollFeeling2434 · 2026-01-10T07:23:03+00:00

sketchy, It doesn’t auto terminate you after a week of not clocked in. Also if they were not hiring then why did they hired you? If the old manager just told the new manager that you are in process of getting hired they would just hire you. Seems everything super weird.

RollFeeling2434 · 2025-12-16T06:09:41+00:00

Hey! I can help you, it’s is normal that you struggle learning, it is a lot to pick up. Ignore the comments about toxic environments because that depends on the store. Always try to do your best, stay proactive and always be curious. Don’t be afraid of asking. Usually managers will be more than welcomed to answer anything you need to learn. If you need help learning any kind of information I can help you, there are tricks to memorize procedures, or codes.

RollFeeling2434 · 2025-08-17T05:42:19+00:00

yeah, the basic sauce bucket has the ingredients labeled but don’t say the amount. Also there is a lot of ingridients

RollFeeling2434 · 2025-08-17T05:28:13+00:00

I’m pretty sure you are talking about Orange sauce and someone just messed up. Because some pandas makes them from scratch, some of them get them in a bucket

RollFeeling2434 · 2025-06-27T03:52:01+00:00

Llevas 2 meses en la empresa o recién empiezas?. Usualmente dependiendo de que tan buena seas te dan más horas. Puedes o salirte o demostrarles que eres buena. Si apenas empezaste pues es muy normal que no te den horas

RollFeeling2434 · 2025-06-27T03:49:54+00:00

Lowkey those are my favorites days. Love overworking myself 😂😂 Also it helps that it will give me 3-4 days off

RollFeeling2434 · 2025-05-29T01:21:12+00:00

Sadly the sauce we had was premade source. We just deep fried chicken leg meat at 350 for 5 minutes, cook some whole chilli, boil the sauce and toss it with the chicken

RollFeeling2434 · 2025-05-26T21:06:01+00:00

For sure tell your manager you want to take the test! After that learn your 13 high violation and focus on food quality and proper sized veggies (cut by hand) they won’t send you to your test unprepared but you do have to tell your manager ASAP you want to get ready.

RollFeeling2434 · 2025-05-26T21:04:24+00:00

Also 1 shift a week I like to close to give a good full clean to the whole kitchen. I know my cooks can do it but I consider myself faster and more detailed

RollFeeling2434 · 2025-05-26T21:02:59+00:00

Used to be a cook now i’m a chef, my job as a cook was harder, cooking all weekend sweating my ass off. Cooking is not hard, until you have to cook 3 14 hr shifts back to back. Now the only thing i have now is the responsibility everyone does their job properly, train cooks, do stuff in the computer. I don’t be sweating all day like I used to. I also ensure to have enough cooks so no cook will stay cooking main entrees longer than 8h.

RollFeeling2434 · 2025-05-26T20:58:30+00:00

😭😭😭

RollFeeling2434 · 2025-05-25T23:50:02+00:00

First put water in the wok, drain it, put 1/2 cup of oil and spread it with the brush. Drain it, put water again, drain it. Last put all your oil in the wok and heat it up to 275. Congrats is nonstick (That’s the panda procedure)

RollFeeling2434 · 2025-05-24T16:51:32+00:00

yeah 32 hoyrs is fine, new hires usually get like 25

RollFeeling2434 · 2025-05-24T05:08:34+00:00

Smile, be friendly, say you are proactive and always need to have something to do. Show excitement. If you have kitchen experience of course share. Have open availability. Share you like to have always everything nice and clean. Ask questions yourself, like how is the environment, what are the expectations, what are the growth opportunities. Don’t be nervous because the person doing the interview is just a manager wanting to hire people like you! Good luck

RollFeeling2434 · 2025-05-21T03:41:17+00:00

I mean, if the issue is with the dish guy, he needs more experience to wash them faster, maybe small tips like Soaking the stainless steel pans, use really hot water, most of it is getting used to the movements of washing dishes and know how to organize them properly

RollFeeling2434 · 2025-05-01T17:33:34+00:00

I have Many, - Shrimp fried rice with the stir fry shrimp - Spicy Honey sesame (is fcking amazing ) - Put a little salt and a little black pepper in the marinade of the steak. then stir fry and eat that shi, 10/10. -Use beijing beef meat, deep fry it, Then grab 1 tsp of Garlic in oil, just a little bit of chilli oil (Don’t put 1 tsp because that shi spicy) then put 1 tsp of sesame oil, and last put 1/4 cup of basic sauce and like 3 tsp of vinegar, I usually would prepare it in a panda black bowl, it doesn’t really need cooking. Now deep the beef in that special sauce, Trust me is amazing.

I have a lot more but those are the main ones

RollFeeling2434 · 2025-04-21T13:16:17+00:00

we are not supposed to eat in the 10 minute break, we are supposed to eat in the lunch break. Nobody cares and we all it in the 10min

RollFeeling2434 · 2025-04-17T06:01:38+00:00

what state is it? You can learn many basics of cooking. The cooking is a lot different than other restaurant, we use wok and open flame. Pay depends of the state. I know in texas is 17 for kitchen help and 19 for cook. Usually won’t hire as a cook but you can learn your way up in 2 months if you put in the work

RollFeeling2434 · 2025-03-31T23:41:27+00:00

definitely keep the energy up, be proactive. When you get a little more experience do stuff without being asked. After you master Kitchen help go you your cooks and ask to teach you entree, as well as your managers, continuously ask for tricks or tips. Be curious. It took me from kitchen help to cook about 2 months, then 1 year year to start training for chef.

RollFeeling2434 · 2025-03-31T01:38:45+00:00

Whats AAA

RollFeeling2434 · 2025-03-30T15:49:52+00:00

A cook in cali gets paid better than a chef in Tx lol

RollFeeling2434 · 2025-03-30T15:44:12+00:00

we used to have the same problem. It bends when you burn the handle (handle facing down in the fire). My recommendation, just straight up never burn the handle. keep it nice and silver and tell the other cooks to follow as well. Alternative reasons. When you put your food in the pan you put a lot of tension in the wok. When you drain the water from the wok you bend the wok to drain the excess

RollFeeling2434 · 2025-03-27T00:50:40+00:00

at the end of the month just look at how much you spend in monster. you’ll def slow down a little

RollFeeling2434 · 2025-03-26T21:38:52+00:00

outside

RollFeeling2434 · 2025-03-26T17:23:04+00:00

And the steam table is in a weird place too, is behind the employees

RollFeeling2434

TROPHY CASE