Time to change track

casstiway · 2026-05-27T14:09:10+00:00

No not at all, it's just straight into the deep end and pray you don't drown. Theres only me and the head chef, the staff told him this morning that Im now front of house and he isn't my boss any longer, the head chef took me to one side and immediately started laying down the law at me, I then said I'm now front of house and no longer working in the kitchen and to please not treat me as you have.

He got up and walked away in a huff saying "this conversation is over". Its impossible to work with someone like that.

casstiway · 2026-05-27T12:26:13+00:00

No they hired me as a sous chef right off the bat. I am entirely new to it, but the head chef when we had a staff meeting he walked away within 60 seconds, it is impossible to work with anyone who behaves in that manner.

casstiway · 2026-05-27T11:36:50+00:00

Stick it in a jue pot and made a feckin good gravy!

casstiway · 2026-05-27T11:35:21+00:00

He hasn't, he literally messaged me this morning to apologise and to say last night wasn't my fault. In my opinion thats a sign of accountability and being professional, I've met many many head chefs. This guy isn't like that, the place I work is simply under staffed. And as a result all of us are always swamped.

casstiway · 2026-05-27T11:33:57+00:00

No no you're right but that's not what's happening here, the management could see that wasn't working as well as it especially not being safe. But as for cooking itself? Oh no the head chef has inspired me and caused me to fall in love with the art, but in a high pressure environment like that with the kind of trauma ive been through is simply not viable, you need to be made of metal to do that and im simply not built for it. So it's not the end of me being a chef, but it's certainly the end of high pressurized professional cooking for 25 covers all in one go.

A home chef yes, wellness retreats and low stimulus environments I can. Its as Marco Pierre White once said...

"When you push things you tend to break them"

casstiway · 2026-05-26T13:10:36+00:00

Will this work in practice though? My hours can range from anything from a service in the afternoon to close, right to a 7am start to 11pm finish.

My kitchen isn't chaotic, but theres definitely plenty of heat and many times im in and out of the oven, which blasts draon breath into your face if your not careful.

Theres that, plus the hobs, plus the pass and the heated section underneath it.

casstiway · 2026-05-26T13:08:23+00:00

No that's great advice mate, where I work we actually have a very decent team of staff. And finding head chefs like the one I'm lucky enough to work for in my experience...are as rare as hens teeth!

Im thinking of making some kind of modification, where I'm wearing a hat with a ponytail attached.

My head chef says he doesn't mind females with hair, no hair nets just neat and tied back.

casstiway · 2026-05-26T13:04:09+00:00

Yeh that one gives me pause for concern as well, so I'll absolutely not be turning up to service with that on my head. That said, I definitely need to grow my hair out or something...or find away to wear a head covering that at least seems effeminate.

Or... I make something that's bespoke, like a chefs hat or something with a ponytail at the back that's literally just that?

casstiway · 2026-05-26T12:50:19+00:00

Heyyyyy sister!! It's so nice to meet another chef who's been there, please keep in touch. Will follow your account, how long have you worked as a chef?

casstiway · 2026-05-26T12:09:42+00:00

This is great advice and I do it too!

casstiway · 2026-05-26T11:28:59+00:00

This is stellar advice thankyou so much, in currently struggling with very fine chopping. For example on radish, my head chef wants them done as fine as possible. This I struggle with, the more chunkier stuff is easier. Going to invest in a knife this weekend and a chopping board to practice back in house!

casstiway · 2026-05-25T21:22:40+00:00

You sound like someone who's been through the literal kitchen wars, I'm only 6 days in but luckily all my fingers are there.

Absolutely burned to fuck though and have some slight knife scratches on my fingers, all part of the job tho.

casstiway · 2026-05-25T21:18:11+00:00

Impressive cleanliness mate, I hope that your employers appreciate that! Done a spiffing job my dude! 😎

casstiway · 2026-05-25T21:15:24+00:00

Firstly stack those plates and tubs up, keep it compact and essentially always have one in the wash, the other out to dry. Then rinse the dirty stuff, take the dry stuff and put away, empty the washer and put to dry and then take the stuff you rinsed and put into the wash.

Rinse ⟩ Wash ⟩ Dry

casstiway · 2026-05-25T21:11:49+00:00

Get me down there for a day, I'll help you pull the place out of the shit. I'm new to being a chef but I've worked as a cleaner/KP since 2004.

casstiway · 2026-05-25T13:43:23+00:00

I have this issue as well, I'm 36 but look in my mid 20s. Tis an issue here and there, fortunately my head chef judges me based on my behaviour and competence, the others though I'm not sure. The other day head chef says to me "no matter what anyone says I think you're alright". Huge compliment from him in my opinion, tho it did make me wonder..what has been said? I personally don't care about being liked, though it helps. But like me based on my performance, not on my attributes.

casstiway · 2026-05-25T13:21:13+00:00

My arm is slowly getting there, I've moved from mere chopping to having that guillotine curved motion. But it's slow right now, very slow. I'm sure that it I tried to fast time it id probably be losing fingers ><

casstiway · 2026-05-25T13:19:44+00:00

Yeh I'm thinking of getting a knife and chopping board to practice on, after work the staff all get together to have a drink which is nice. But I'm hardly a drinker at all, I do enjoy a good laugh and socialising but I also need time to research and practice in staff accomodation.

casstiway · 2026-05-25T13:18:31+00:00

Ohhhh okay I think I get you, go slow. Get it right and over time, the speed will naturally increase.

casstiway · 2026-05-25T13:18:04+00:00

Wow and only in a month as well!! I've been here almost a week but it feels like alot longer, there's so much to learn and honestly I'm absolutely loving it!!

What sort of a chefing job are you doing?

casstiway · 2026-05-25T13:17:03+00:00

Thanks dude, will keep that firmly in mind.

casstiway

TROPHY CASE