by Dan Thomas » Wed Oct 10, 2007 2:18 am
Being a Sous Chef is a thankless job...Ask yourself a few questions....
Are you willing to do all the work and take no credit for it?(For a lot less pay)
Can you be loyal to your chef?(After all, he's the one who hired you)
Are you ready to take the fall if the worst case scenario happens on your watch? (Yep, your the guy they look at when the Chef isn't there)
Do you think you have enough knowledge to manage people and correctly answer other people's questions on your own?
Do you have enough balls to tell people what to do even though they are your friends? (Even though you know they will talk about you behind your back?)
You think you may know food, but are you willing to ALWAYS be open to another way of doing things?
Are you willing to LEARN as well as CONTRIBUTE to the betterment of the operation?
If the answer is YES to all of the above(and alot of other things I didn't mention)then you may ready to take the next step.
Dan ThomasOperator SpecialistWaypointdthomas@awpwaypoint.com"People who aren't interested in food seem rather dry, unloving and don't have a real gusto for life."
Julia Child