I was worried about today. Last week the chef came back from vacation and was WAY too enthusiastic after a week off, bumped me out of my normal position calling orders and doing expos (which is normally the chef's job but I've been there for 3 years and it's been at least 2 since the window has been MY spot and when service is going I run that show because both front and back of house have been pretty verbal about preferring me there even with some staff flowing in and out, I'm really good at that spot and tbh it helps having someone that can't fire you handling that stuff cause people aren't afraid to tell me when my calls are maybe off base, we have a good system) and was demanding as hell, did about 1/3rd of the work I do cause I'm calling g and send and plating and cutting and also handling cold apps and salads and keeling an eye on the pizza oven, I also verbalize orders and tell pastas and stuff when to start up so things come up proper and ykmow do.the job, he criticized people, set up.and entirely different system where he set trays up all over the window, salad line and sometimes encroaching on the pizza line with the expectation that people use the pizza paddles to move them directly from the oven to those trays. The only alley for walking through the kitchen is between the oven and those lines and it's like 3 feet and the paddles are 3.5 feet long and there's a corner to the dish pit on one side of the oven and a corner to the pasta line and fridge. Someone is gonna take a pizza to the torso fresh from the oven and get severely burned doin this. My way is let to let them hover on the edge of the oven until I need them and to pull pizzas to that spot when the last edge of crust is just a bit undercooked so the time spent there finished it off and that buys me time or.wjoeber else is on oven usually the dishwasher while I'm busy says it's getting filled and I tell him which pizzas I need and he grabs some pans and clears the space, it keeps a good flow. In the window the CHEF didn't even verbally call orders and basically ordered everyone around while he stood there. He TOLD not asked me fill him a takeout container of pi,za sauce, the containers and sauce were within his reach and I was watching the fryer cause we had a double order of riceballs but 2 out of six were thawed and the rest were cooked from frozen so I dipped the frozen first but cause he still.hadnt replaced.the deep fryer we were using a pot of oil instead of a fryer with a basket I had to keep the frozen ones off the bottom of the pot cause they'd burn on the outside before they thawed inside otherwise and he dared to give me the cliche 'if you're looking you're not cookin" that fucker should know if I'm babying something it's for a reason and he wasn't doing shit and filling takeout container with sauce takes 20 seconds. I had to then ignore.my delicate procedure and fill.his majesty's takeout cup and after the smoke cleared I explained why he.was an asshole, he felt bad and i guess when I went for a smoke.the rest of the kitchen also brought up how his totally changing the system and not verbalizing anything to anyone made the night hard and this week he stuck to the background and I.got.my place back and a super busy night went like a breeze. He's a great chef in the food making department but it's best he leave service to me. So the fact that he backed off tonight and then it was twice as busy and half as hard as last week already had me feeling good.