time management with staff lunch

Discussion in 'General Culinary School Discussions' started by david rivera, Jun 9, 2013.

  1. david rivera

    david rivera

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    Culinary Student
    hey im a student thats just been accepted into culinary school and should be starting in fall this year. i currently work at this job at a hotel as a cook and im having trouble with cooking for our staff lunch. my main boss says were not supposed to do a quick 30 minute meal he can just come in and fix but my kitchen manager says were only allowed one hour to cook lunch and also a dessert for staff. im having trouble with this not being enough time even with the simplest recipes that dont take much time to prep. if anyone has any suggestions id highly appreciate it. also the other thing is were limited to three meats which is chicken breasts,ground beef, and philly steak and i think andouille sausage