Best thing to do is pull your plates as soon as you hear a ticket come in. Same for your pans. That way you can basically use the pans and plates as a reminder for what dishes are being cooked.
If you're cooking proteins make sure to get them cooking as soon as the ticket comes in so they have time to rest. Keep your resting tray organized, one corner for med rare, one for medium, one for med well and one for well done.
Don't be afraid to ask for an all day, but don't do it too much either.
1. You’re going to be fine. If you know how to sauté, and have the basics for how a kitchen operates, you’ll get your own system for how to keep track of things.
2. Don’t be afraid to ask for an “all day” /count confirmation on certain items through the evening.
3. Set yourself up for success. Mis en place. Make sure you have enough utensils/spoons/prep loaded to get through service without having to stop.
4. Sometimes (depending on the restaurant or situation), It’s ok to cheat a little. If you are in the middle of a dinner rush and you are having trouble keeping up with seared salmon, don’t just cook one or two at a time… par cook a couple extra and have them waiting. Chances are they’ll be sold within 20 minutes or so.
5. Hot Pans. If you can, keep an oven at about 375 degrees and load it up with sauté pans. Or, alternatively, you can leave a couple back burners on low and stack 5-6 pans on the flame. Having already heated pans will save you a ton of time… just.. don’t touch anything without a towel… and remind your neighbors that your handles will be fuckin hot…
Good luck!
If there is a flat top directly next to the saute station, I'm a big fan of keeping a half ounce ladle in a Bain Marie full of oil directly on the flat top. Pair that with hot pans, and you can sear something immediately.
#5 a true saute chef right here. I'd stack pans about 6 deep on my back two right burners and a few inside the to the side in my oven.
Haven't lived until you brand your palm grabbing a saute pan without a towel in a tired, beat down moment. Wakes you right the hell up. No red bull required.
Now every kitchen you’ll ever work in will be a call back kitchen. It doesn’t take long to say hamburger well heard and keeping an open dialogue just makes everyone’s life easier.
Your expo will be your best friend. When it gets busy your expo should be calling everything out constantly especially when it’s time to plate. He should also be checking to make sure everything is working. Constant communication is the key in any kitchen. You’ll have to learn to trust your expo because when you’re getting your shit ushering you won’t have time to fuck around and read tickets anyways. Good luck
Don't be too proud to ask for help, be it stocking, cleaning, plating... whatever. Asking for help shows that you care about the job being done right first and foremost
I don't have advice , but I could never do a calm back kitchen. I have TBI related memory problems, tickets are essential for me . I sincerely wish you the best of luck though. Enthusiasm is 90% of success . You will do great I am sure
Best thing to do is pull your plates as soon as you hear a ticket come in. Same for your pans. That way you can basically use the pans and plates as a reminder for what dishes are being cooked. If you're cooking proteins make sure to get them cooking as soon as the ticket comes in so they have time to rest. Keep your resting tray organized, one corner for med rare, one for medium, one for med well and one for well done. Don't be afraid to ask for an all day, but don't do it too much either.
1. You’re going to be fine. If you know how to sauté, and have the basics for how a kitchen operates, you’ll get your own system for how to keep track of things. 2. Don’t be afraid to ask for an “all day” /count confirmation on certain items through the evening. 3. Set yourself up for success. Mis en place. Make sure you have enough utensils/spoons/prep loaded to get through service without having to stop. 4. Sometimes (depending on the restaurant or situation), It’s ok to cheat a little. If you are in the middle of a dinner rush and you are having trouble keeping up with seared salmon, don’t just cook one or two at a time… par cook a couple extra and have them waiting. Chances are they’ll be sold within 20 minutes or so. 5. Hot Pans. If you can, keep an oven at about 375 degrees and load it up with sauté pans. Or, alternatively, you can leave a couple back burners on low and stack 5-6 pans on the flame. Having already heated pans will save you a ton of time… just.. don’t touch anything without a towel… and remind your neighbors that your handles will be fuckin hot… Good luck!
If there is a flat top directly next to the saute station, I'm a big fan of keeping a half ounce ladle in a Bain Marie full of oil directly on the flat top. Pair that with hot pans, and you can sear something immediately.
We don’t sandbag, we forecast.
#5 a true saute chef right here. I'd stack pans about 6 deep on my back two right burners and a few inside the to the side in my oven. Haven't lived until you brand your palm grabbing a saute pan without a towel in a tired, beat down moment. Wakes you right the hell up. No red bull required.
Now every kitchen you’ll ever work in will be a call back kitchen. It doesn’t take long to say hamburger well heard and keeping an open dialogue just makes everyone’s life easier.
Your expo will be your best friend. When it gets busy your expo should be calling everything out constantly especially when it’s time to plate. He should also be checking to make sure everything is working. Constant communication is the key in any kitchen. You’ll have to learn to trust your expo because when you’re getting your shit ushering you won’t have time to fuck around and read tickets anyways. Good luck
Don't be too proud to ask for help, be it stocking, cleaning, plating... whatever. Asking for help shows that you care about the job being done right first and foremost
I don't have advice , but I could never do a calm back kitchen. I have TBI related memory problems, tickets are essential for me . I sincerely wish you the best of luck though. Enthusiasm is 90% of success . You will do great I am sure
No tips, I’m a ticket having kind of guy