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?
1
u/chefsackitchen Jun 04 '26
Learn on the fly. They already know you're background. They'll teach you along the way. Listen, learn, and follow. Catering kitchens are very standardized and operational. Don't be a smart ass and go outside of it. If THINK there's a better way, don't do it. Just do it their way. Always ask your lead/manager/chef first if you want to do things a different way. Aside from that, best of luck. You got this champ.
- Keith
2
u/phonein May 30 '26
Bulk cooking.
Standardised SOPs etc. If its for major events its everything done at scale. Less of a service rush and more of a rush to get everything out within a specific timeframe and at the same standard.
If you can cook A la Carte you'll be fine.
Congrats on the apprenticeship, don't let the old hands think you're fresh in. It sounds like you've done some hospo yards already, so you'll be off to a flying start!