Hey Chefs!

So, I've found myself in a curious position. I recently picked up a new gig as a commis in a restaurant. I only went there as my old friend/first Head Chef called me to let me know he was taking Head role and wanted me as Sous. I said hell yeah, handed in my notice and made the jump a month later. I've arrived and the temp head chef has somehow managed to keep the role, pushing two of us out of position.

6 weeks later, head chef at our sister venue is a no-call, no-show. I've been loaned out for a fortnight to help "restore quality and consistency." Ops manager has stated that they don't want a new "head chef". They want to trial a "communist kitchen".

I'm heading home from my first week. The venue is great, atmosphere is awesome, kitchen is weirdly appropriately equipped for it's size and cuisine. The team is awesome, if not exhausted and well past demoralised. One of our casuals, Italian guy, actually gave me a huge hug when he came off break and saw me actually making arancini for a function. In fact most of the teams demanour/comments/general vibe makes me wonder what the hell they've been through as of late.

Had to call my friend at the original venue this morning to swipe some stock as we'd been slammed late last night and no deliveries on a Sunday 😭. He casually mentioned my move might be permanent, but as a Commis.

Now I've made no assumptions as to the future of my role, but I've fallen a little in love with the kitchen, venue and team if I'm honest. I'm hungry to further my career and I'm confident that I can not only bring things back to "normal" but also work with the team to add value on top. Current plan is essentially to do a f***king awesome job and make myself an irresistible option.

Anyone found themselves in a similar spot? What are some ways I can strengthen my case when I eventually have the sit-down with the big dogs?