If you're thinking of working in a restaurant kitchen or just a restaurant in general, there are definitely some thing to take into consideration before doing so.
If I had to choose one sentence to summarise my experience so far I would say:
It's not easy but definitely worth it.
No matter as what you work in a restaurant (a waiter/waitress, a line-cook, a sous-chef, a head-chef, a barman/barwoman, as the front of house, as part of management, a dishwasher, a part of the cleaningcrew, an intern, etc.), you're all working for one purpose at the end of the day and that's giving the guests a night they'll enjoy and never forget.
As an intern in the kitchen I learn how to prepare, store and use products in the best way possible so the guests can experience the best of those products. I would say the main thing to definitely have is a passion for food, cooking and wanting people to have a good time.
To work in a kitchen means hard work and long days so passion for what you're doing really helps with getting through it mentally and physically while still having a good time (as well as taking care of yourself; getting enough sleep, drinking enough water, lifting things the right way, taking care of your muscles, etc.). I go to work with a smile on my face (85 percent of the time) knowing I'll probably work an eleven hour shift that day. The workdays are long, hectic and physically exhausting but there is no better feeling than when the kitchen closes and everyone can joke around and enjoy en cold beer while cleaning.
The teamwork in a kitchen is one of a kind and really quite beautiful to see. You can cuss someone out during service and be A okay with said person immediately after kitchen closes. Communication is key and it has taught me a lot about how to communicate in different situations, to let all things know beforehand, to have eyecontact when you're communicating with someone, to be polite but direct, to make sure the person you're talking to has heard you, to listen first and then react, etc. A lot of this I have now incorporated in my day-to-day life as well.
Every station works together to get the tickets out efficiently but well made and that's some type of art I'm proud to be a part of.
If you're wondering wether or not you're fit for this life just ask yourself these things:
Do I have an interest for food?
Do I work well in a team-setting?
Can I handle a lot of pressure?
Can I speak up for myself but still admit my wrongs?
Am I good at timing?
Am I willing to sacrifice time spend on social life?
Am I creative?
Am I open for learning?
Do I want to spend most of my time at work on my feet?
These were the questions I asked myself before joining culinary school. The work can be very intimidating but like I said you learn so much about every aspect of products, animals, creating dishes, etc. that it's worth it.
Some of the most important qualities I think you should have to become a chef is; passion, reliability, consistency, cleanliness, creativity, efficiency, discipline, empathy, flexibility, helpfull, inventive, observant, slef-aware, positivity and willing to learn.
Now these can obviously be learned throughout your journey but most you should already have to make it easier on yourself (and some simply cannot be learned but you need to have).
A lot of information all at once (trust me it was for me too) but if you're reading this thinking 'Hey, I have most of these qualities and I can check of all the questions', I'd say go ahead and give it a try!
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