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Originally Posted by ChefInTraining that line is no joke.....it's very hard work but I get satisfaction in a job well done. Not only do I do salads but I must also do hot apetizers. It's difficult because the hot appetizers are all fried foods, i.e. chix wings, potato skins, chix strips, spring rolls etc...... and the deep fryer is like 10 feet behind me so you can imagine all the time lost in going back to the ffryer to drop my food, and coming back to like 6-8 other tickets. The fry guy doesn't help me one bit, sometimes I just want to stick a hot plat straight out of the salamander on his face!!! I'm sorry I just need to vent. However I know I can master that station, it will just take time. |
That is exactly how I started out. Working in a chain restaurant, on the fry/salad/oven station. It got rediculous, we'd do 3000 dollars worth of food in an hour (small line, cheap menu, that's alot of food). One key is to hold bills until you have a stack (don't need to wait long), then just drop however much you need all day into the fryers. You can't cook individual portions otherwise you run out of room very quickly. When in doubt, drop more food. Chances are you'll need it anyway. Move fast, but stay organised. Absolutely any break you get in-between bills, use it to clean and re-organise.
08-11-2006, 01:19 AM
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