Posts by chef_oz

There at work, I'll PM you tomorrow when I get inn. But, the easiest way to make is to walk around the kitchen with pad and pen. All kitchens arent' the same Mark down all equipment, i.e sinks, ovens, lowboys, reach/walk'n, freezer,...

yeah, Sous could go... or Have 2 daily meetings. The whole kitchen and staff that would be 1. And group the cooks,servers and the day-to-day line people (adding the servers makes it harder for the cooks to complain). This seems to take...

http://www.chefworks.com/ I've been getting my whites from them for 5 years. The selection might be tight. but the prices and quality are great! :ciao:

hi I lurked for about 2-3months now. I finally joined :look: I've worked in a few kitchens. Got my AS about 5 years ago. I just started calling myself a chef about a year ago. I cook for a living and love doing it. I work monday-friday...