Let me introduce you to a person who made cookies at a large hotel in Phoenix. Every day when he came in, he knew his job was to mix, scoop, bake and set up cookies. Every day was the same. After some time, he became very good at what he did, paying attention to every detail. (Think creaming method in an 80-quart Hobart mixer. Scrape, scrape, scrape)
As a Chef, I learned to truly appreciate people like him, knowing that I could trust him to deliver an outstanding product every single time.
As you begin your career in this industry, practice your responsibilities, every day. Get better, faster, and more accurate to be a valuable employee to your Chef. And when you finally become a Chef, respect the work of every member of your team.