need to be quicker

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Joined Jan 21, 2010
I cooked on the line for three years. I love it. I took three years off when I had a baby. Now I've started at a new place and I'm having problems with my speed. I just don't seem to have the bounce in my step that I had at 23. Any tips? Please I want to make this my career.
 
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Joined Aug 18, 2009
My philosophy has always been "work smart not work hard".
I think most people I've worked with have been faster than me, but not as many have been as efficient or organised so it seems to balance out. If you're allowed to do so maybe reorganise your mise or think of anything else you can do to make things smoother.
This might sound stupid but what about shoes? I retired my work boots a few months back for steel-cap dunlop volley sneakers, wow those things are light and agile while still having heaps of grip and being safe.
 
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Joined May 26, 2001
Besides what Kalach said -- Focus, focus, focus. And give yourself a little time to get back in your groove.

If it's any consolation to you: I worked the line from ages 48 to 53. I could have been the mother of most of my co-workers -- or even somebody's grandma. :lol: I wasn't the fastest cook on the line, but I wasn't the slowest, either. And I was accurate; never any complaints from my chef about my performance. I only left the line when I realized I was unable to focus as I needed to, due to circumstances beyond my control.

Focus and good shoes are really important! :thumb:
 
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Joined Feb 13, 2008
Mise, mise, mise.

Don't try and speed up. You're just making yourself tense, making mistakes, and dwelling on them. A recipe for slowness if ever there was one. I know it seems contradictory, but slow down and concentrate on working smooth, saving steps, putting errors behind you so you can concentrate on what you're doing NOW, and relaxing and enjoying yourself. In a very short time, smooth, efficient, focused and happy will mean much faster. Your time will go faster too.

When you're in the slough of despond (or, Molasses Swamp if you prefer), you start thinking of ways to get out. However, as with most things that are primarily physical your brain is not your friend. When you get your new habits sorted to the point that you no longer have to think about what you're doing, your speed will increase drastically.

But, in the meantime, for a few more weeks, you'll have to think about saving steps.

Keep your knife sharp, your station clean and your head down,
BDL
 
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Joined Mar 12, 2005
I was scolded at a job once for working to fast, my coworkers weren't about to work any faster, and they didn't want me making them look bad.

I slowed down after that and everyone was happy :mullet:
 
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Joined Jan 9, 2010
I agree. Don't try so hard to go faster that it becomes all you think about. Take your time (not so much that you're going slow) to do everything right so you don't have to go back to start it over, or fix a mistake. Slow makes smooth, and smooth makes fast.

Also, depending on how much freedom you have in how your station is set up, mise is everything. I try to keep everything as done as possible. All of my sauces are to the point that I just have to reheat and pour over, all my breaded stuff is breaded, all of my shrimp is portioned, all of my steaks are cut and seasoned ( I do keep one or two without seasoning, just in case there's a special request). My point is: keep as few steps between fridge and plate as possible. Also, keep everything in the exact same place every day. If every container is in the same spot every time you reach for it, you'll get in the habit of reaching for that spot. I can be reading the bottom half of a ticket while reaching for the food on the top half. If it's super organized, you can also start to tell what you're running low on at a glance.
 
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Joined Jan 23, 2010
i always cook faster when making the most mess in the kitchen, attitudes like 'clean as you go' go out the window when there is a lot to do in the kitchen and you need to multi task cooking numerous things at once
 
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