I was wondering if anybody had any advice for increasing work speed. I'm not slow per say but not quite fast enough to advance to line.
Ya it's the same for me... I'm getting my formal training as an Apprentice in a Bistro which is way ahead of me but I've always wanted to learn the fine dining stuff but it's ridiculous how much prep and speed you need to have in a fine dining place. Especially the ridiculously thin Chiffonades i have to do of italian parsely and i just learned how to cut that thin and i'm worried about doing it fast cuz i don't wanna screw up/cut myself. Think I might be faster bringing my own knives in tomorow because i'm used to them and I wont be paranoid, I'm thinking if I practice a lot of prep and even if i use a timer to time myself it should help too. But like buddy was saying my mind also wanders and it's a piss off, but i'm starting to see that sometimes with the whole speed game you have to cut corners for speed, but its gotta be done in such a way that the product is still coming out decent and would be something you would eat of course. It's just hard to think on the level of cutting corners for when you go to school they all say it's a huge no no to cut corners, but that's why I ain't in it... Going to finish my apprenticeship get my red seal and then i think i might go and finish my school just for the sake of it lol.
That's key right there. Work smarter. Mistakes and running out of mise during service are the biggest time killers. Keep your head clear and your station stocked.
Keep a pen on you at all times too...very helpful when you've got 10 tickets staring you in the face and more are printing up.
Like BDL said, be prepared & organized.
I'll add-be truly efficient. Don't waste motions. Always be using your motions for a purpose.
Don't move around just to move around. Have a mental, or hard copy, priority list always going. Whether that's
prep work or line orders. Always have your food going on in order so it's plated & leaving at exactly the same time.
I watch the kids come in, check the prep list, & start with the easiest thing instead of prioritizing.
I try to explain the efficiency concept but i may as well be talking to the stove.
They're not career cooks/chefs so i do what i can with what i have.
Monday i was solo, first thing i fired on two stocks & a soup, a curry in one oven & a roast in the other
oven & then moved onto cold mise. So there's 6 things being accomplished at once, & it's only 40 mins into my shift.
& as a side note, i'm pretty sure anyone would take me to school in the chicken breaking competition.;)