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How does a chef prepare themself for a busy work shift?
Im a high school student that is working on a project where Im asking professional chefs questions.
#high-school-students #student #job #chef #cooking #culinary
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4 answers
Updated
Leah’s Answer
That is a great question!
Mise en place, meaning everything is in order. I find that applies to overall organization. Making sure everything is prepped for each station. Making sure I am mentally prepared for she shift and the business volume. I specialize in events, for events that includes a full understanding all the events we have for the day, where they are in the building and the time of the events, along with a thought out game plan for my team to execute the events. At the end of the day I would say it all comes down to organization and finding out what works best for you to stay organized.
Hope this helps.
Chef Leah
Mise en place, meaning everything is in order. I find that applies to overall organization. Making sure everything is prepped for each station. Making sure I am mentally prepared for she shift and the business volume. I specialize in events, for events that includes a full understanding all the events we have for the day, where they are in the building and the time of the events, along with a thought out game plan for my team to execute the events. At the end of the day I would say it all comes down to organization and finding out what works best for you to stay organized.
Hope this helps.
Chef Leah
Updated
Matthew’s Answer
Hope you don't consider this a copout answer, but there are ample mini-documentary type materials out there which should help you with this.
I very much enjoyed this video:
https://youtu.be/NGbFtTYQpus
Small businesses are the best.
Good luck!
I very much enjoyed this video:
https://youtu.be/NGbFtTYQpus
Small businesses are the best.
Good luck!
Updated
Jack’s Answer
Kaylie,
I try to get a good nights sleep or at least get off my feet for as long as possible. From a mental stand point I start the day before by doing an out line off the next days tasks. Meat ,prep for banquet etc. As I'm getting dressed and driving into the kitchen I start timing my day. After you get to work the plan is is ruffed out in a time line. But most days that goes down the drain because some has called out or is running late. Or the produce truck had a flat tire so it is running late . Then you just move things around deepening on the size of your staff and kitchen.
I hope this helps.
Chef Batten
I try to get a good nights sleep or at least get off my feet for as long as possible. From a mental stand point I start the day before by doing an out line off the next days tasks. Meat ,prep for banquet etc. As I'm getting dressed and driving into the kitchen I start timing my day. After you get to work the plan is is ruffed out in a time line. But most days that goes down the drain because some has called out or is running late. Or the produce truck had a flat tire so it is running late . Then you just move things around deepening on the size of your staff and kitchen.
I hope this helps.
Chef Batten
Updated
Richard’s Answer
As I have stated before, I am no Chef, but I can tell you that a nice, concise calendar is one of a Chef's and Restauranteur's best friends when it comes to Labor Forecasting, Menu Planning, and Purchasing. Also, possessing a full understanding of what is going on in the Community and knowing if any Community Events have historical impact on the ebbs and flows of the business. Examples could be Sporting Events, Proms, High School Graduations, etc.