Hi there colleagues, had a thing in mind when it comes to plating multiple dishes at the once or in general to keep all dishes hot when they leave the pass, in what order do you plate components starch/veg/protein/sauce ?
Usually plate the protein or main and build the sides around it.
Well thats a conventional plating, but likeJimyra says it dpends
on the dish as well. Why you ask--you getting complaints of uneven
Although your question sounds simple, it is very broad and subsequently there really is no definitive answer which is probably why you don't have too many responses here.
There are many different considerations.
Is your sauce going under or over your protein
does your protein retain heat
does your side retain heat
does it have multiple components
do you have an expeditor garnishing/finishing plates?
how many people do you have on your line
etc etc etc
Obviously you need to look at all these elements while designing your menu. What and who you have to work with will define what you can and cannot do in your kitchen. If you have to ask this question, my advice to you at this point would be to keep it as simple as you can.
Why I am asking is that I work a small restaurant and almost always plating on my own, so sometimes when assembling dishes for like 2 tables at the same time it can be tough to keep everything smokin hot when leaving the pass if you understand what I mean.
Yes, that is usually how I work, when the order comes in, i start fire the proteins but leaving them half cooked while the table are eating starters, why shall a well done steak leave first for example.
it,s probably the most time consuming on your ticket and with a variable cooking time. It also will retain heat better than fish. Fish cools down very quickly. Pasta dishes also retain temp as do risottos and soups. Try putting those types of choices on your menu and avoid thinly sliced proteins