Prepping during service

Discussion in 'Professional Pastry Chefs' started by buttersstotch, Feb 7, 2016.

  1. buttersstotch

    buttersstotch

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    Do you prep during dinner service? At my last position, I concentrated on prep during the lull between lunch and dinner and concentrated solely on tickets during service. At my new position, I'm expected to prep the entire time and plate, fire bread and various appetizers. Have any of you any suggestions or advice on how to keep a cool head?
     
  2. jimyra

    jimyra

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    Approach all tasks with a sense of urgency. Make lists and stay organized. 
     
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  3. flipflopgirl

    flipflopgirl

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    Depending on what and how much I think I would embrace the action.

    Pantry can get a bit slow at times IMO.

    mimi
     
  4. neworleanscookj

    neworleanscookj

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      My last position was on the line (Garde manger) and ongoing prep. Multi-timers and checklists clipped to my station helped a lot in the balancing act.

      My station was also situated nicely for this system. Front line range, grill and fryer are back to back with back line ranges and ovens. My station was at at end of both so I could monitor the going ons of the line and my stove top and oven prep relatively easily. If you can have any input on your stations positioning, it might help.

     Also get really cool with the guys with positions in closest proxy to your's (Mine was grill and dish) Dish used to be responsible for plating desserts as a lot were oven flashed hot pies in the back line ovens. If I was busy plating composed salads (This place threw the book at me on this one. One salad had like seven components, three requiring seasoning, two requiring tossing dressing and one requiring knife work. Prettiest chicken salad EVA! lol) I'd have dish bail me out on pie because they were already cross trained. If I was busy pulling product out the oven or what not, I might ask grill to bail me out on an order for a cold app. A lot of the time grill would just wanna escape the heat anyways and break the burger & sandwich monotony.

      Regardless of what's going on for one ticket, never allow product to be ruined. One minute long on a app or dessert ticket time is better than a scorched stockpot of cream soup, or 5 pans of burnt coutons, or what have you. Dark roux for a weeks worth of gumbo chef? I'm super-glued to the back line floor for 45 minutes period.

      Talk to your chef if you have ideas, brainstorm solutions. Streamlining your station's operation should be very important to you both. I always hated coming in behind somebody who CFed everything up because they didn't think ahead.
     
  5. linecook854

    linecook854

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    Could you elaborate a little more on your situation? Are you working garde manger or pantry while prepping pastry?
     
    Last edited: Feb 8, 2016
  6. flipflopgirl

    flipflopgirl

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    @NewOrleansCookJ  ...now THAT'S how to roll lol.

    Punch in...wash hands....then a blur of activity.....

    What?

    Last ticket already??

    That's how we got hooked...adrenaline junkies...the lot of us.

    mimi
     
  7. neworleanscookj

    neworleanscookj

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    @flipflopgirl  Yeah always feels good being on your toes trying to stay a step ahead, feels like playing speed chess rather than working. *Sigh* alas night breakdown kills that mood, unless your kitchen cranks the radio and busts out the shift drinks a little early /img/vbsmilies/smilies/thumb.gif
     
  8. cheflayne

    cheflayne

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    Keep an eye on the big picture. Prioritize. Remember that time accelerates in a stressed mind, 30 seconds feels like 5 minutes. This too shall pass.
     
  9. flipflopgirl

    flipflopgirl

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    I can count on one hand the number of times I played with the BOH....

    Usual station ?

    Bartender /img/vbsmilies/smilies/wink.gif....

    mimi
     
  10. chrisbristol

    chrisbristol

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    I've worked in a few places where we have had to prep during service. Personally where ever possible I like to keep a separate part of my section for prepping and service. Although this can be difficult in smaller kitchens.
     
  11. doraima3875

    doraima3875

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    I usually do prep during service since I am in charge of the Garde Manger especially on sauces, dressings, salads and prepping all fruits and vegetables. I do help sometimes like cooking,roasting and steaming veggie entrees, or make other toppings whenever the other staff are serving customers. My station is near the exit of the Flex Grill, and Sandwich and Soup Bars, so they can ask me to replenish, cook or prep food items for them.