I am a newly appointed Kitchen Director/Head Chef at a local inpatient treatment facility. I am preparing 186 cafeteria style meals, 62 per service/day, with a family style dinner nightly. I consider the style: upscale institutional/cafeteria. Majority of menu items are scratch prepared from a limited pantry. Institution is non-profit, with a limited budget.
An immediate objective is to streamline and simplify weekend menus and preparation, as the residents/clients are responsible to prepare the meals for the facility. This is an assigned task/chore, and is a designated curriculum in their treatment.
My background includes nearly all levels of commercial kitchen experiences, from dishwasher to Sous Chef. I am not classically trained, nor have I attended any level of culinary education, beyond OJT. Expanded commercial kitchen experience is 10+ yrs.
My thirst for knowledge and equipment reviews have lead me to this forum. I hope to find it useful, and will use it as a sounding board, and resource. I hope to gain insight and experience from other chefs whom have experience in similar venues, as well as menu demands and restrictions in kind.