Chef - the intricacies of his job in the kitchen
If you love your job, it is easy to work as a chef. With a friendly team and a good restaurant, it's enjoyable; the work becomes a real flight of fancy. But it is also exhausting. I would even say it is a dilemma.
If a restaurant is not in demand, you can't make much money from it. But if it is popular, it is a terribly tiring job. The cook is on his feet all day, carrying heavy loads, with no time for a cigarette break or even a moment to sit down. Occupational diseases of cooks are varicose veins, back pain, blood pressure problems. Nervous breakdowns also happen.
They often try to drown out this stress after a shift with alcohol. In order not to get depressed, many people relax in casinos. Without leaving home, you can relax and have a lot of fun here non uk casinos sites.
Also, good cooks really care about their work. If the guests don't like a dish, the cook takes it to heart. Baseless complaints and claims are hurtful every time. They could almost always have been avoided if the guest had told the waiter what their wishes were for the dish. But they complain only after being served, and all you have to do is stand there and listen. This can even lead to a stroke. I am glad that lately people have started treating cooks with more respect.
Wars with waiters
Coordinated work between waiters and cooks is rare. Waiters often pressure cooks to hurry up. They squeeze under the arm when one is engrossed in the work and focusing on a few small processes. But the waiter is standing next to you, and he's floating you, and you get frustrated, and the room might be full at the same time, and you're cooking several dishes at once i.... And well, then it's hard to remain a friendly team.
Chefs do get tips from time to time, but it's up to the waitstaff whether or not it goes to us. Although the way the chef cooks directly affects how much the waiter gets!
The most important thing is the chef.
Each restaurant has its own characteristics, but generally everything is the same: both the routine and the problems. I have worked in several restaurants in Moscow and Yekaterinburg and there are no differences between the two cities. In any kitchen, the most important thing is the chef. And not only in the kitchen.
A whole bunch of moments of work depend on the chef. He levels conflicts, settles disputes, and keeps order. After the incident with the frying pan, for example, the chef was able to limit our communication with the waiter and the conflict was over. The chefs see who is working and how they are working, and they distribute bonuses based on merit. Chefs have fixed rates, but bonuses are individual. They depend on both the profit of the company and the quality of work. I think this is the way to go.
The most important thing is the cook
Each establishment has its own specifics, but generally everything is the same: both orders and problems. I worked in several restaurants in Moscow and Ekaterinburg, and there are no differences between the two cities. In any kitchen, the most important thing is the chef. And not only in the kitchen.
A whole bunch of moments of work depend on the chef. He levels conflicts, settles disputes, and keeps order. After the incident with the frying pan, for example, the chef was able to limit our communication with the waiter and the conflict was over. The chefs see who is working and how they are working, and they distribute bonuses based on merit. Chefs have fixed rates, but bonuses are individual. They depend on both the profit of the company and the quality of work. I think this is true.
Of course, the chef supervises the work in the kitchen, gives orders to the cooks and controls the waiters who come to the kitchen. As a rule, the cooks are always adequate and competent. I offer my personal thanks to them. And also the competent administrative staff who supervise the work of the hall and mediate conflicts with customers.