Organizing Fridges

Discussion in 'Professional Chefs' started by Wggraceful, Jun 26, 2019.

  1. Wggraceful

    Wggraceful

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    Chef
    Hi all,

    After working my way up the industry, I've landed my first head chef position at a 30 seater gastropub.

    In the past i have only worked with undercounter service fridges, which are easy to organize MEP into 6 pans and 9 pans for convenience in service.

    The kitchen I am taking over only has 3 fairly basic stand up fridges, and it's giving me a headache how to organise these efficiently.

    if anyone's got any experience that might be useful, I look forward to Your help.
     
  2. jimyra

    jimyra

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    Professional Chef
    remember food safety. ready to eat on top, meat, fowl, fish below
     
  3. PoorlyChef

    PoorlyChef

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    The proper storage hierarchy is, starting from top to bottom;
    Ready to eat foods
    Chops and steaks (beef, bison, pork and lamb) (135* cook temp)
    Seafood (145* cook temp)
    Ground meats (beef, bison, pork, lamb) (158* cook temp)
    Poultry (165* cook temp)
     
  4. dueh

    dueh

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    Professional Baker
    Having three separate coolers I would right away designate one for your proteins and reduce cross contamination as much as possible from the start. Second as a vegetable/produce cooler, and third for ready made mise/sauces/processed veg.
     
  5. Pip

    Pip

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    Kitchen Manager
    Hi all.
    Instead of starting a new thread, I thought I'd post this here as it's kinda relevant...

    I've just taken a job as kitchen manager of a place in London. In the prep fridge (the only fridge) the staff have decided to also store beer and wine bottles too. I personally am not comfortable with this due to breakage and cross contamination... but wondered if there is any law/hygiene code which prevents this?

    I've looked online and can't find anything to help, so I've turned to you guys! Many thanks