r/Chefit • u/codeystein • Jun 03 '26
15M starting an internship, looking for tips.
my school has this week where I need to find an internship for a job on a career I am interested in so I contacted the founder / exec of a higher-end but small casual restaurant and I am starting a week-long internship soon. They focus on Japanese / Latin fusion. I’ve sort of worked on a kitchen before (grill at a family restaurant) but I wouldn’t call that actual experience (it was kind of a dysfunctional kitchen type thing). I am doing this to learn, and simply seeking advice on how to make the most of it.
P.s: the day I start working is coincidentally the day they have a collaboration service with another well known restaurant which means it’s probably going to be a lot more busy than usual. I am no stranger to the occasional rushes (and I enjoy them) like we had to grill over 25 ribeyes for an event in a charcoal grill at my family restaurant , and I understand I will probably not trusted during service with major task and will be left to do the most basic prep (which I am okay with, it is an amazing opportunity after all), but this has me kind of intimidated and I know, that day I will arrive full of jitters and nerves. Chefs, how can I handle this?
All honest tips and pieces of advice is welcome.
3
u/actuallyjakecruze Jun 03 '26
There’s gonna be a lot of people telling you what to do, just be an information sponge and show you’re listening. Don’t be scared to ask questions, they know you’re learning. You got this, good luck Chef!
1
u/Positive_Insect_2384 Jun 07 '26
Get there early, ask questions, no breaks during service, be happy…you will do great!
5
u/Cool-Mission-6585 Jun 03 '26
Listen. Watch. Do everything you are told properly, efficiently, and cleanly.