RUNNING A RESTAURANT KITCHEN

  • Dishwasher: It's hard to relish a simply heavenly gourmet meal in an invidiously stained platter or worse, with dirty forks and spoons. The purely physical job of washing dishes is really thankless, but it's also the most important one in the kitchen. Motivation is the key while dealing with the staff involved in this clearly unattractive task. Most chefs have, in fact, made it big from the washing area. Speedy promotions can make all the difference in the employer's attitude.
  • Preparation cooks: The foundation of the kitchen is based on the manner in which the food is prepared. So the people that are involved in this spade work require more than a standing ovation. From chopping cabbage to making soups and kneading dough, they are always in the thick of things. Make sure they have thorough knowledge of everything, from the store to the operation of the grill and fryer.
  • Line cooks: They get into the act at different cooking stations that use a plethora of cooking techniques. Line cooks are jacks of all trades, and must master all of them quickly. Training them on all sections is essential. Also, all line cooks must work in tandem in a pre-ordained manner.
  • Sous chef: He calls the shots when the head chef is not around. Despite being a chef under the wings of the boss, he can still train the rookies. Apart from getting his creative juices flowing, he must plunge headlong into functional aspects like ordering and costing of food, management of stocks etc.
  • Head chef: He should inspire a great deal of confidence in the other members of the team. With his boundless energy, even a lackluster menu can come alive.
  • Kitchen manager: Responsible for the efficient functioning of the kitchen, he's more concerned with managing the staff rather than the menu. Make sure he remains focused on promoting productivity and efficiency.

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