let's talk about the four must have skills that you need to know to be a great line cook
and you will know the true story true story of my journey and my hiring process with the jw marriott
indianapolis on july 27 2018 the day when i landed in the usa with a lot of doubt fear and also with
lots of hope to do better work at my job and my life generally it was a super new place for me
and i just graduated from my college in india and right after i had a chance in a lifetime
opportunity to go this country and since then a lot of things had happened so let's have a closer
look at how a culinary teams operate here in the america and what skills that i have learned but
before don't forget to smash the like button for this youtube algorithm and it's completely free
and highly appreciated for you what's up you guys it's pritham here if you're new to this channel hi
i'm a professional cook based in the usa currently working at a healthcare
so on the very first day there was a person already waiting for us at the airport to meet us
and take us back to the hotel here i must tell you one important thing that if you're going
to go here in a j1 visa and working in a hotel or resort you will be given a 10 to 14 days
of accommodation on your property and after that you you will have to have your own accommodation
so always remember that's first 10 to 14 days maybe one week or two week it's really critical
to find an accommodation so after checking in in jw marriott i got my room on the 28th floor where
you can see as far as you can your eyes go and it made me really smile all of a sudden i forgot
the painful 29 hours of long flight that i had to take on the next day after our orientation where
we all get to see the full hotel and visit all the department like how the operations work there so a
huge thing happened a huge thing happened somehow i was selected to work in an italian restaurant
of that hotel's restaurant called osteria pronto believe me it changed the way i think about
cooking teamwork and my limited knowledge about the kitchen just vanished after i joined op which
we call our restaurant in short by the way here at the gw marriott i learned from the various great
cooks and managers our executive shoe chef and the shoe chef where the rock star of that restaurant i
learned a great deal from them and here i must tell you that i am still learning every day in
and day out as i say that i'm still learning and i wanted you to know that what it takes to work
in a kitchen like australia pronto or what it takes like to work in a hotel like jw marriott
in the united states number one is knowing the fundamentals and the following directions
so the line cook is responsible for taking menu said by the executive chef or chef de cuisine
and it making it a reality you have to fulfill the requirements for each dish quickly consistently
and precisely i mean they are answering to the chef by the order and ultimately to the customer
those who eat the foods a thorough mastery of basic cooking skills and skills like portioning
meat and vegetables preparing the emulsification or simmering grains all are expected and
required for this position so the line cook usually set up at one particular station
on a given night maybe mixing uh sauces or running a grill maybe saute station for example
but they have to be adaptable so the question of the day is what kind of job you would like to do
after graduation let me know in the comments below number two is working efficiency there is never
enough time in the kitchen and trust me believe me i know that customers are expecting their meal in
a timely fashion and management places demands on the entire service team including the kitchen team
so a line cook must be exceptionally efficient to keep things flowing smoothly in their station and
anyone who wants to be advanced to a higher line will have to demonstrate an ability to handle
all the demands on his or her attention while remaining in a constant motion and an efficient
line cook will be moving quickly with the purpose while communicating well with the others on the
line so they know that what you are doing what you are preparing on so and the rest of the kitchen
staff need to know that how your preparation is progressing to their timely manner and
don't forget to hit the like button and subscribe this channel for youtube algorithm number three is
ambition and dedication this is the most important typically a line cook works long hours and start a
low level of pay and an entry level restaurant job really includes the benefits or the vacation time
the learning curve is really steep and in a such fast pace environment and blending into a lightly
knit professional culture is really challenging believe me it is hard work to reach higher levels
of prestige and income however you hope to become a sous chef or executive chef or a restaurant
manager beginning as a line cook is a wise carrier choice in my opinion because i did it and i look
forward to become a corporate chef someday number four is mental sharpness sometimes above all else
remember the cook has to be mentally sharp he or she must remember not only the steps
in preparation of multiple menus and the items but also the exact flavor profile of the each dish the
cook must be able to adjust the reach that flavor goal consistently remember it is the key he or she
must be able to mentally sort out the catalog of multiple preparation simultaneously as the tickets
are called off in a rapid succession by the expeditor and never fails to remember where each
dish is process of the cooking timing is all about this mental sharpness so that is all for today and
feel free to check out my other videos related to my work and i believe you will be understanding a
lot about hospitality overall and you can follow me on instagram and twitter until next time you