Getting a Chef Job; Need Help

Discussion in 'Professional Chefs' started by mrchris, Apr 6, 2010.

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  1. mrchris

    mrchris

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    [font=Arial, sans-serif]s[/font]
     
    Last edited: Jun 21, 2010
  2. gunnar

    gunnar

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    I don't envy you. Keep the fryer at one end of line is the best advice I can give. Hopefully with a work surface next to it (if using batter it saves on dripping mess the closer it is to the fryer)and a refrigerator  within reach. And i guess I would say that it's best to have the grill either on the other end with a work surface next to it and another frig in reach. Or be second in line from the fryer so that my fry guy is also my grill guy and leave the saute to my sous and his second best (me).  I do like the double drawer lowboy coolers under a grill, just keep your meats on the bottom level.

    that just leaves your steam tables for sides, working around your pass location, your oven, your oven/range, hanging salamander and whatever i couldn't visualize cause i ain't there.

    menu-  real generic since I have no idea where you are

    traditional salads-  cesar, chef, garden,spinach, side etc....?

    Burger - Bleu cheese and bacon makes money.
                     so does a great classic 6oz patty, toasted sesame seed bun, 3 slices thin sliced tomato, 2 shaved ( I mean shaved) slices red onion, 2-3leaves of romaine or green leaf lettuce, cheddar or swiss cheese melted on the patty, pickles on the side, your choice of mayo,mustard, ketchup.
                      A burger with onion rings or a onion straw stack is good.


    honestly, it's so wide open without taking in geographical tastes, with everyone here, we could be here all day. 

    just a little clue, who's the local pro football mascot? not that I am into football but it will give me something to google
     
  3. mrchris

    mrchris

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    Last edited: Jun 21, 2010
  4. gunnar

    gunnar

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    didn't mean to discourage you/img/vbsmilies/smilies/redface.gif   Focus on the menu then. There have been many burger threads here  and most of us have a favorite burger to brag about. I like a bleu and bacon burger. I just shouldn't eat them/img/vbsmilies/smilies/biggrin.gif Also these days a trio of sliders from classic to cheese to spicy is comg into fashion again.
     
  5. foodpump

    foodpump

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    Architects don't really "do" kitchens.

    To build from the ground up is going to cost.  Most costly infrastructure in the kitchen is the ventilation system--for this you need a mechanical engineer to design the system.  City hall boys will want to see a MINIMUM of a 55 gal grease trap, (a big, ugly, stupid box that eats up space and has to be accesible to get reg. cleaned out), the Mech. engineer's drawings which include tempered make-up air, and handicapped accesibilty to everywhere including bathrooms.

    Health boys will want to see designated staff washrooms, handsinks, potsinks, prep/veg sinks, dishwahing facilities, smooth easy to clean floors, walls, and cielings--and thermometers in every fridge.

    You'll be needing a walk-in cooler, and the bar guy WILL NOT want to share his beer fridge with you.  Be very suspicious of all of your 2nd hand refrigeration--soon as you get the chance, have a refrigeration guy look it over.  Remember, refrigeration runs 24/7 and never takes a break.

    Chest freezers--they're cheap and very reliable, but you can't get a sheet pan in them, (no prep work), anything in them gets squashed and munged up, and they're an incredible waste of floor space.

    This is what I always do when I design a kitchen:  
    Make a paper floor plan, 1" = 1 foot, put the doors, windows, pillars/columns, and walls in there.  Now make yourself some paper equipment using the same scale, make a bunch of "workers" too, and now you play around with your equipment and workers.  Dishwasher and food pass should be right next to the doors--don't forget staff crappers/changerooms, dry store, walk-in and some kind of an alcove to call "office".  Space for heating/a/c and hotwater tanks will probably come out of the allotted kitchen space anyway too.  Guest crappers eat up alot of space too, and the bar will want some space too.



    The menu?  Awhhcrap, look at it this way:

    The "owners" want burgers. 

    Fine.  

    How much income does the kitchen have to generate to keep it's head above water?  All the gravy is from the bar, but the kitchen has to cover it's butt, so they're gonna have to be High-end burgers, at least $15.  You can go nuts with garnishes, sauces, add-ons etc.   Stick some ribs, steaks, bbq stuff, chicken, etc, on there.   Pizza is nice, but you have to cover costs too. You want your avg guest cheque somewhere around $20, and maybe boost it a bit with some homemade desserts and some bought nice pies/cakes.

    Hope this helps
     
  6. phaedrus

    phaedrus

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    Where are you located?  Is yours a resort town?  A college town?  A "one horse town"?  Are you in the US?  Canada?  What's the rough population?  Any other pubs or restaurants nearby?  What type of food do they serve?  Are they busy?  Will your business be seasonal?

    I don't mean to make this more complicated than it is but those are some important concerns.  A pub in a college town might feature cheaper food and items to appeal to kids, maybe a lot of take-out, too.  In my neck of the woods, serving $15 burgers would put you out of business in a week.  In a resort town you may be able to pull of more upscale items.
     
  7. chefbillyb

    chefbillyb

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    Pub food with a sports bar menu, I have visited many Pubs and your menu really isn't a Pub menu in Europe. Your location will dictate menu, a Pub menu on the East Coast may not work in LA....So,Phaedrus is right, what is your location ???????????????????
     
  8. mrchris

    mrchris

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    Last edited: Jun 21, 2010
  9. mrchris

    mrchris

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  10. gunnar

    gunnar

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    so wtf? you don't like us anymore or what?
     
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