Comment by vastoi

Honestly, depending on the establishment you work in, your sense of taste and smell don’t matter much as a line cook or a regular prep employee. You are outputting dozens of the same dish repeatedly in the same order with the same ratio of ingredients. More of an assembly line with a series of predetermined steps than a creative expression through food. A batch of soup may be tasted once at the beginning of the shift when it is prepared but it usually isn’t being checked on the fly.