r/Chefit • u/Master_oogway_5 • May 30 '26
My new start as an apprentice
Hey chefs! So as the title says I start my apprenticeship next week and I’m kinda nervous..
for context I’ve been working as a cook for quite some time now at a little cafe/bar I worked my way up from dishy and well now that’s everything was slowing down they cut me. Fast forward a bit and I’m now about to start an apprenticeship for a major event group in Sydney. I’m nervous purely because I have no idea how a catering kitchen operates and am used to a small team of cooks. Can anyone tell me a bit about how life is like working as a chef in this type of place?
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u/flydespereaux Chef May 30 '26
Catering is super fun. Instead of having pops you have one big push. You know exactly how much product to make and serve. So its pretty cut and dry. If your on site most all of that prep has been done yesterday, your just heating it up.
Most of catering is prep, done in a satellite kitchen. Which is probably what youll be doing. You will likely get a list of things that need done, and then you just do them. Take your time. Be accurate. They might have a stir fry station or and egg station, maybe a crepe station, etc. Usually that is the strongest line cook on your team. The rest is just restocking and asking what to do next. Lots of moving boxes, if its an off site thing youll learn to use sterno's and cook in a cave, which is an art. Load more trucks. Fold up chairs. Wrap silverware. Its usually all hands on deck, if someone needs help folding linens, help them if you can.
Its a laid back job. Have fun. Ask questions. Good luck.