They must be fast.
2006-11-26 04:55:12 · 8 answers · asked by Aspiring Cook 2 in Food & Drink ➔ Other - Food & Drink
Thanks for re-posting the question Cook....
I own a lodge and have been in the service industry for over 40 years....
Answer...Practice...practice...practice...practice
First, you start with the first order that came in on the wheel...look two or three orders ahead to see the meat's needed to fill them...Make one trip to the walk in/ freezer....Start your meats/potatoes/veggies etc....check you orders again...go ahead a little more and get the next two or three meats...start them and follow as above....
Breakfast's...once meats are almost ready, start egg's and drop the toast...Prepare plate's etc...the first 3 order's will come up together...send them out...next meats should be ready to flip, start you other item's for those plates etc...Start meats for next two or three....Same for lunches and dinners....Practise is the key word here....
The idea is to cut down your steps...get what you can when you go to the walk in/freezer etc...Have the main meats for your menue/specials handy....Do your prep first when you start your shift...
Be organized and prepped at all times....
Good choice of career's...you will always eat, and so does the public...Good luck and practise a little at time...Speed will improve a s you get more confidence....All the best...Yuke
2006-11-26 07:43:38 · answer #1 · answered by yukoneze 3 · 1⤊ 0⤋
I can't even remember anymore. When the ticket line was full (and building), I could cook 9-11 orders back. Lots of calling to the asst cooks for stuff they had to cook on their side of the kitchen. And that was at dinner. Lunch rush was even faster but it was more simple food therefore easier.
You just get into a zone and you're not listening to anyone else but figuring out what comes next where and when.
2006-11-26 05:29:30 · answer #2 · answered by chefgrille 7 · 1⤊ 0⤋
its pretty easy when you've got tickets to work from, but if you don't (i.e. Waffle House) you develop a system using placement of to-be-cooked items either directionally, and differnt bowls to put eggs in (designated as scrambled, OE, OM, or OW), plate pulls so you know how many orders you're cooking, and hope for the best
2006-11-26 05:12:52 · answer #3 · answered by Anonymous · 1⤊ 0⤋
They follow the best rules that correlate with all true successes in life: be organized and HAVE A SYSTEM!
2006-11-26 05:03:34 · answer #4 · answered by fastlanejiggy 4 · 0⤊ 0⤋
Well organized, good memory, backup system (order tickets) and speed and accuracy.
2006-11-26 05:05:36 · answer #5 · answered by Smurfetta 7 · 0⤊ 0⤋
yea you have to have a system and have all of the ingredients ready to be used...thats so cool that you want to be a chef b/c thats what i want to do ..i've never met anyone else that wants to be a chef too
2006-11-26 07:48:56 · answer #6 · answered by M E 5 · 1⤊ 0⤋
Yeah!
2006-11-26 04:57:18 · answer #7 · answered by Daddys Doobe 4 · 0⤊ 1⤋
food elves
2006-11-26 04:57:53 · answer #8 · answered by jcresnick 5 · 0⤊ 1⤋