Starting your new job in a kitchen environment can be daunting, but it doesn't have to be - here are my tips for a great start.
On your first day, come early! Take a tour of the kitchen, learn where things are, ask other cooks how to start the day, how the machines work. Take note of everything (do not forget your notebook). Every kitchen is different, has its style, has its work system and has a unique "sense of humour".
On the first few days, you will have many doubts - ask questions to get rid of them. But still, do it to the minimum. At the time of service and commands, concentrate and only respond and consult the necessary but do not talk more. The concentration is absolute. From so much talk, you can forget about the vital and the command of dishes that will later claim you.
The other important thing is that there are lots of different moments in a kitchen - moments to talk and to remain silent - if the chef speaks, you listen and shut up. If the kitchen is in a good mood, you can contribute funny anecdotes. But everything in its specific moment. The work in a kitchen is intense; there is pressure, stress and demand. There is emotion! Even so, where possible, take a deep breath, relax, reflect on what you have learned.