5 Rules for Chefs

Make a Profit. We are in business to make money for ourselves and our employers. Everything we do is to ultimately make a profit and cut expenses. Use the least expensive ingredient available to produce the result expected by the customer. There isn’t any reason to use organic grass-fed beef in your hamburger unless that’s what the customer expects and pays for.
Be Productive. Work fast, and efficiently. Don’t be one of those cooks who gets transfixed on incessantly stirring the ingredients in a pot pretending to work. Don’t stand around with your hands in your pockets. You have time to lean, you have time to clean or cook or…punch out and go home.
Be Clean. Be a neat freak, on your person, at your station, in your kitchen. Work small.
Improve. Constantly study and practice to improve your craft. Make your vocation your avocation. Be a professional. Love what you do…or find something else to do.
Take Pride in Your Work. Being in the food business is a lot of hard work for not a lot of pay. Your reward is the pride you’ll have in doing your job well and pleasing the people you’re serving.