Special order

Special order means a little bit problem with the chef, specially if the mise en place for that order is not readily available.
Today I just arrived in the kitchen and there is one special order. A normal ensalata(mix green salad: goat cheese, cherry tomato, grilled artichoke, orange segment with lemon dressing) but the guest wants it with cucumber and spring onion and wants to have a fresh lemon juice as a dressing. We do not have cucumber and spring onion in the kitchen because of that I need to run to other kitchen and ask for those stuff. The good thing when I run down they have it ready on their table. And they gave me.
Sometimes it's very difficult to borrow some stuff from other kitchen because we know they also need those.

Sometimes also you need to steal stuff from the fridges of other kitchen. These are sometimes the cause of arguments of every kitchen.( hotel has one main kitchen where most of the stuffs like vegetables, meats etc are there)

So these are the cucumber that I took from main kitchen cold section.

Chefs attitude

"Position change the attitude of the person."

Workplace is a small place where we learn and understand the attitude of other people. People we are working with are like family member that we knows their attitude their likes and the things that can make them soft.

Let's talk about the kitchen where the chefs are working.
Attudes of persons evolve as they grow in their position, you're going to notice it once you are working with them for long time. Of course something bad and something good that is neccessary for their position. Lets talk about that.

Legumier, Commis, Cook 1,2 & 3
These kitchens staff are normally the YES CHEF of the kitchen, Ask them to do something and they will do it. Their attitudes, their bad attitude is rarely to see because they are new in the kitchen, because they need to show that they can work in the kitchen with the must needed attitude.
Soon they will become comfortable working with the chefs and these time you'll get to know them better and these time also they start to complain, they start to argue. The good thing they start to express their ideas. These way they will get a promotion and they become Demi chef de partie.

Demi Chef de Partie.
There are two kinds of demi chef de partie. The first one is the newly hired and the old one or the one that is promoted from commis.
These  promoted from commis is more comfortable working with the team, He is trying to balance his attitude towards the other chefs because he is in the middle position. He was a commis before so he needs to consider his fellow commis. The good thing is he has now more power to express his ideas because he knows his chefs and he has experience in the same kitchen and in the same team.
This newly hired demi chef de partie is sometimes uncomfortable in the beggining. He is trying to figure out the working attitude of every chef in the kitchen. Most of the time he is asking information about the kichens specially the standard in the their kitchen. This demi chef de partie has his own knowledge but he knows that his new kitchen has their own standard that he needs to follow. Throug timw he will be comfortable and his ideas will be heard.

Chef de Partie.
The chef de partie is the in-charge of the section of the kitchen what he wants  must be done. He has more experienced and what he is doing is based on what he learned and what the Sous chef told him.
They are sometimes coming to be arrogant because they do not listen to their commis and demis. They don't let them to explain.

Sous Chef.
Souse is the head of the kitchen. He is the manager of the kitchen he is the one who do the food costing, scheduling, ordering and so many things in the office. Aside from that he also needs to work in the kitchen during the service. Normally during service he went to the guest table and ask about the food if the guest like it and talk about anything else. Most of the time they do the plating it means that evey foods are passing from his hands to plate so he knows if the food is good or not. He taste the food before plating it. If he think the food is not good he will start to yell and give bamboo to the team, specially to the one who cook the food.
A good chef sometimes need to be  strict and is required otherwise the kitchen will be relax. Sometimes if the kitchen is relax they forget to do the small thing that sometimes is the cause of big problem.
The good chef ask ideas from his staff or from the other chef. He deligates responsibility to everbody for a better working environment.