The other chefs when making battered fish try to break off any ice and coat the fish in batter whilst still frozen, which often ends up with the batter not sticking to the fish because of the ice.
I had an order of prawn cocktail on but rather than serve frozen prawns I ran them under a cold tap to defrost quickly. The head chef saw me and gave me a verbal warning. I used to do it with the fish also but have since ceased doing it.
I knew it was company policy, but don't understand why. I have been a chef for 20 years and do understand that it is not the best of practices. Is it very bad to defrost under a tap? What I mean is from a health and hygiene point of view. Of course it better to allow the fish to naturally thaw in a fridge but sometimes I see them leaving the frozen fish out on the table next to the fryer to defrost quicker which to me is worse than running under water.