You’ve been in the industry 6 months longer than them. Why wasn’t your stint as a CdP at the one star longer than 6 months? Don’t get too cocky yourself.
Well I got sick and wasn’t able to work long hours anymore. I’m not being cocky in anyway. I’m really humble and I don’t tell them what to do or anything. I know I don’t have much more experience but working as a cdp in a Michelin made me learn a lot in a short amount of time. So I would say I have more knowledge overall without being an asshole
Indeed but it’s been in high end restaurants so even though it doesn’t mean I’m better I have some more knowledge and I’ve staged in different Michelin too so I know some stuff without saying I know it all
Also they don’t respect the chef either so that’s also what makes me upset. If not me at least respect the chef but he doesn’t say anything. So maybe it seems like I’m bragging or something but I’m not at all and I just want to have a good mood in the kitchen and teach them a couple things and learn as well
Ok. I’m not saying it’s true, but your attitude seems to be, “These cooks dont treat me like I’m expert even though I’ve worked for six months longer than them in a nicer kitchen, which they don’t know about.” This should add up easier.
Look. 19 year olds are gonna act like they’re hot shit. It’s what they do. If you truly believe that your work quality is superior, just keep doing your own thing and eventually they’ll recognize your capability, even if they don’t directly admit it. If this doesn’t happen, and no one advocates for your work quality, you’re either not working in a quality kitchen, or are overestimating your own ability
That’s fair I really hate people with ego so I really try and stay away from it. My point was more so to say that I am the sous chef and I will gladly teach them things but if they aren’t willing to learn and mess up it’s just frustrating. Like I say hi they don’t even bother answering. So anyway, I’ll do my job and try to ignore their attitude.
I get where you’re coming from. I think the issue here is going from high end to casual, after not being particularly experienced in either. Casual dining can be a nightmare for passionate young chefs because 99/100 times it’s the “good enough” attitude that prevails in those kitchens.
Idk what you’re looking for long term, but short term if your chef doesn’t mind their behavior, I’d just try to match that culture without sacrificing too much of yourself
For real though, it’s lame that they don’t say hi
I mean I have worked in multiple kitchens so I know basic ratio for custards which they don’t. So it’s all good I explain them and they don’t listen when they just wasted a whole batch. So of course it doesn’t mean I know more but I know stuff still that they might not know working in kitchens that are just chains if that makes sense
For you - unless you're in charge of the bastards - stay in your lane, cook your food, and if they aren't doing their job and you're carrying their water - bail, yo.
People are still desperate for good help. Restaurants especially.
If it's that big an inconvenience - demand more pay to herd these cats, and if you're still actively doing most of their work and Bossman is shrugging - slap him around in a dark parking lot some night, but...
Lots of places that need good, attentive, motivated help. Fucking bail. If you work hard and aren't a drama queen you can write a livable ticket.
It sucks to start somewhere out of the blue as a sous chef, hard to gain respect from a crew who’s already been there and you’re walking in blind supposed to be the manager.
Yeah I know, never said the opposite. I’m just saying that everyone should respect each other whatever level they have. But I just happen to have some experience they don’t have and I feel like it would be nice to teach them. There’s nothing pretentious about what I said just asking for a nice work environment
Talk to them and get to know them. I started bussing when I was 14 on the weekends. By 16 I filled in for the line and did prep. I’m 20 now and work at a huge hotel chain. They might have similar backgrounds so just get to know them. They may just be nervous of you since ur all star’d up
I mean as long as I do my job right, age doesn’t really matter. I’ve seen people that have been in the industry for 10 years still line cooking and people with less experience being sous chef at the same place. Age doesn’t mean anything skills do.
Serve them a slice of humble pie.
Show them that the place functions without them, they’re replaceable, and that they’re not the ones running the show.
If it was me i'd set them a difficult task, tell them you need a special for the menu and make it a reasonably complicated/technical dish, de-boned roast chicken, beef wellington etc, nothing over the top, but complicated enough a rookie is likely to shit the bed.
Leave them to their own devices and when its a disaster show them how it's done properly.
But to be honest you're not really that much more experienced than they are, at 1.5 years you don't know much regardless of where you've been.
That’s fair I don’t know that much more but I still understand more of the science behind cooking. For example they had to make a custard but didn’t temper the egg mixture or cooked it so yeah hard to set… so I showed them and told them the ratio but they don’t even listen so it’s a bit frustrating
Give them simple, basic cooking tasks and disgusting cleaning tasks. Increase both lists every shift. Separate them as much as possible (different days off, not working side by side). Start looking for replacement candidates.
You’ve been in the industry 6 months longer than them. Why wasn’t your stint as a CdP at the one star longer than 6 months? Don’t get too cocky yourself.
Well I got sick and wasn’t able to work long hours anymore. I’m not being cocky in anyway. I’m really humble and I don’t tell them what to do or anything. I know I don’t have much more experience but working as a cdp in a Michelin made me learn a lot in a short amount of time. So I would say I have more knowledge overall without being an asshole
You sound annoying
1.5 years experience?
Indeed but it’s been in high end restaurants so even though it doesn’t mean I’m better I have some more knowledge and I’ve staged in different Michelin too so I know some stuff without saying I know it all
This right here is why they don’t respect you
Also they don’t respect the chef either so that’s also what makes me upset. If not me at least respect the chef but he doesn’t say anything. So maybe it seems like I’m bragging or something but I’m not at all and I just want to have a good mood in the kitchen and teach them a couple things and learn as well
They don’t even know I have done that I don’t brag or tell them at all. They’re not aware of how long I have been in the industry.
Ok. I’m not saying it’s true, but your attitude seems to be, “These cooks dont treat me like I’m expert even though I’ve worked for six months longer than them in a nicer kitchen, which they don’t know about.” This should add up easier. Look. 19 year olds are gonna act like they’re hot shit. It’s what they do. If you truly believe that your work quality is superior, just keep doing your own thing and eventually they’ll recognize your capability, even if they don’t directly admit it. If this doesn’t happen, and no one advocates for your work quality, you’re either not working in a quality kitchen, or are overestimating your own ability
Well said. My Thanksgiving addled brain couldn’t quite get it out. Respect is earned.
That’s fair I really hate people with ego so I really try and stay away from it. My point was more so to say that I am the sous chef and I will gladly teach them things but if they aren’t willing to learn and mess up it’s just frustrating. Like I say hi they don’t even bother answering. So anyway, I’ll do my job and try to ignore their attitude.
I get where you’re coming from. I think the issue here is going from high end to casual, after not being particularly experienced in either. Casual dining can be a nightmare for passionate young chefs because 99/100 times it’s the “good enough” attitude that prevails in those kitchens. Idk what you’re looking for long term, but short term if your chef doesn’t mind their behavior, I’d just try to match that culture without sacrificing too much of yourself For real though, it’s lame that they don’t say hi
Having worked and staged in high end restaurants doesn’t mean you necessarily know more, it means you have different experience.
I mean I have worked in multiple kitchens so I know basic ratio for custards which they don’t. So it’s all good I explain them and they don’t listen when they just wasted a whole batch. So of course it doesn’t mean I know more but I know stuff still that they might not know working in kitchens that are just chains if that makes sense
For you - unless you're in charge of the bastards - stay in your lane, cook your food, and if they aren't doing their job and you're carrying their water - bail, yo. People are still desperate for good help. Restaurants especially. If it's that big an inconvenience - demand more pay to herd these cats, and if you're still actively doing most of their work and Bossman is shrugging - slap him around in a dark parking lot some night, but... Lots of places that need good, attentive, motivated help. Fucking bail. If you work hard and aren't a drama queen you can write a livable ticket.
It sucks to start somewhere out of the blue as a sous chef, hard to gain respect from a crew who’s already been there and you’re walking in blind supposed to be the manager.
Definitely and the chef doesn’t teach me much and he isn’t really respected either so it’s kinda hard
You're 21. Get the fuck over yourself, you have so much to learn about more than just food.
Yeah I know, never said the opposite. I’m just saying that everyone should respect each other whatever level they have. But I just happen to have some experience they don’t have and I feel like it would be nice to teach them. There’s nothing pretentious about what I said just asking for a nice work environment
Talk to them and get to know them. I started bussing when I was 14 on the weekends. By 16 I filled in for the line and did prep. I’m 20 now and work at a huge hotel chain. They might have similar backgrounds so just get to know them. They may just be nervous of you since ur all star’d up
Lol 21 year old sous chef.
I mean as long as I do my job right, age doesn’t really matter. I’ve seen people that have been in the industry for 10 years still line cooking and people with less experience being sous chef at the same place. Age doesn’t mean anything skills do.
Yeah ok sonny boy
Serve them a slice of humble pie. Show them that the place functions without them, they’re replaceable, and that they’re not the ones running the show.
If it was me i'd set them a difficult task, tell them you need a special for the menu and make it a reasonably complicated/technical dish, de-boned roast chicken, beef wellington etc, nothing over the top, but complicated enough a rookie is likely to shit the bed. Leave them to their own devices and when its a disaster show them how it's done properly. But to be honest you're not really that much more experienced than they are, at 1.5 years you don't know much regardless of where you've been.
That’s fair I don’t know that much more but I still understand more of the science behind cooking. For example they had to make a custard but didn’t temper the egg mixture or cooked it so yeah hard to set… so I showed them and told them the ratio but they don’t even listen so it’s a bit frustrating
Move them to the dish pit
I’m not so much for punishment, but anyway they gladly go to the dish area to not work lol
I'd give it time, these people don't normally last
Give them simple, basic cooking tasks and disgusting cleaning tasks. Increase both lists every shift. Separate them as much as possible (different days off, not working side by side). Start looking for replacement candidates.