I've jumped into the chef's shoes a few times, its not easy even for the devil's righthand man. When the chef and I were creating the menu for our cafeteria, 1 station would have a constantly changing menu which rotated on a 4 week basis. How we came up upon what to put down was through a list of everything we knew how to make, a list of recipes with the company's stamp of approval, and a list of what we could use from our suppliers. As Kuan said, you have to organize and plan ahead not by a few days but by a week at the very least. Do up a schedule of your specials but leave room for deviation for those uncontrollable mishaps like suppliers ran out of lobsters for your surf and turf tuesdays.
If your finding the workload to be too much, suggest hiring a part timer prep cook if it can be justified or invest in some time saving equipment or supplies. How big is this restaurant anywho? How busy do you get? |