Borrowing from my Trini famaleee with this one. Sweet Corn braised in coconut milk, butter, onion, chadon beni, scotch bonnet and garlic

For reference this is my first line cook job at a serious restaurant and I had saw that my hours got cut this past week. I asked my manager about it and he told me that he could have more value with someone else in my spot

He said that my main issue is how much I’ve started to slow down these past few weeks, but he knows I’m hungry for it and sees “major potential” in me (his words).

I worked up from dish to get into this spot and I absolutely love where I work and my fellow line cooks, so how should I go about earning my spot back/improving?

Fried regular and sweet potatoes with onions and kale, topped with some feta. A hard boiled egg on side! All local and organic from the weekend farmers markets here in the SF bay area too!