So I took the initiative to make a Line check list for the Lunch menu. We never had one since the menu changed almost a year ago and now that the 2 lead line cooks left that had been there years, I am the lead line cook, and simply had to get this done. This is basically a rough draft but before I present it to my Chefs and other line cooks I want to get some outside thoughts. To me it makes perfect sense and is easy to understand and fill out and will really help you get your mise en place together before service.
Noe this is not the whole list, and is only for the saute side, but just for an idea of what I did.
|Lunch Saute Line Check|
|Salt and Pepper|