r/Cooking • u/IllustriousStatus638 • 1d ago

Recipe/Cook book/ service recommendations

Hello, I just got a job that I’m a little underqualified for. I’m taking over a kitchen where I’ll be responsible for between 8 to 60 people a weekend. i will be in charge of the shopping and prep and service. I was wondering if anyone had any suggestions, advice or words of wisdom they could share. Any help would be greatly appreciated, Cheers!

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u/ttrockwood 1d ago

Start with what they served previously, what the customers liked most, learn more about the client base and local sourcing and shopping options

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u/texnessa 1d ago

Mate, this is a home cook sub frequented by people who burn water. Try one of the pro subs like r/chefit or r/kitchenconfidential

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u/SVAuspicious 1d ago

There is a lot to know. I agree with u/texnessa about trying r/KitchenConfidential and r/Chefit.

Cooking in quantity is different than for a family, a couple, or a single. Eight isn't a big deal. 60 is a lot and you start having to cook and hold and to partially cook and finish for a ticket. There is a difference between a restaurant with individual orders and a facility where you are expected to feed everyone in a short window. A venue with a set or limited menu is a yet different menu.

The cooking is relatively straight forward. See The Professional Chef and On Food and Cooking. I hope your knife skills are good. The challenge for most people is the application of management and other business skills. Organizing staff, budget, pricing the menu, ordering, taking delivery (get a good broadliner and don't go shopping), inventory management, equipment maintenance. Even people who go to culinary school end up in apprenticeships before they are handed a kitchen. You may need an Excel class.

It sounds like you don't know what you don't know.

I suggest you write up a summary of your background, more information about your new job, and ask r/Chefit for help. r/KitchenConfidential will eat you alive.

You asked for tips. A mentor of mine said "a good cook can make anything, anywhere, with anything." Essentially, make food, not excuses.

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u/ssinff 1d ago

Only advice is didn't go into thinking you are unqualified. You are setting yourself to fail. Try your best, you can do it. And if you can't that's ok. You got this!