Ok let's tick boxes.... and on top on my garde manger work, in between I even do the dishes.....
When your Chef says so ? He does......BUT....there are a few points he does not take into account... see above and below, PLUS.....
we have very labour intensive starter dishes (aka garnished with flower petals, leaves etc....we have to pick these a la minute, including the frisee salad...) and those take time!
I only work for him since 3 months, having not very much but anywaysearlier experience, and yet he expects me to have speed.
when I see him or my collegue on the line garnish the main with the vegs they are MUCH slower than I am... :P
and when chef gives others orders to go help me when there is no need, how can I become faster.... (that said, aside from the fact he thinks starters should be out within 15 mins no matter how many guests at that table)
When you hold up the production of the line? I don't
When you are always the last to finish whatever task? I don't
When you never have time to clean your station? I always have
When you cannot seem to get your mise en place completed before service? Way ahead of starting service, even
When you never have time to maintain your knives, tools, etc.? Always do, I am a sharp junkie..
SO, I am gonna aim for technique.....am already much faster than I was few months back, gained more experience and cutting technique has improved much!