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How much would this throw you of during service?

post #1 of 12
Thread Starter 

I do have an issue where I work.  The kitchen set up.  At the moment I work on bar and room service for a Hilton hotel.  I also help out on starters and deserts if I have time. That is done on the other side of the kitchen which has a stove in front.  My issue is this.  When I am doing room service I don't have a stove in front of me or a char grill or anything. It means I have to walk around get a chicken for example for club sandwiches put it on then walk back to my section. Also because of a wall in the way it is out of my line of vision.  Most of the room services I do involve some form of cooking so am constantly having to move a lot.  I find this sometimes means I loose concentration.  If I were to move to a different part of the kitchen although it would not be right in front of me it would be in my line of vision which I think would help.  I'm going to suggest it when I go back in.

How much do you feel this would throw you of if you were working?  Am I making a big deal out of nothing or is it a real issue?

post #2 of 12

I think you have a point.  I mean, how many times have you gone to the walk in and wondered what you were doing there?

post #3 of 12
Thread Starter 

I think a kitchen should always be set up so you are working from one station and moving as little as possible.  This set up seem to be confusing it disorientates me during service. I just think if I was working from one station it would be more officiant. I just wanted to ask and see if other people agreed or whether they felt it wasn't really an issue.

post #4 of 12

I presently work for caterer so I spend a lot of time during my day moving between hot kitchen and cold kitchen with multiple projects going simultaneously on both sides. I haven't really found it to be an issue but I think that is because of the way I look at it.

 

Every single kitchen that I have ever worked in has areas of their physical set-up that could probably be improved upon from an efficiency stand point. However, right, wrong, or indifferent, the physical set-ups were, it didn't change the basic nature of my job, so I focus on improving the ways that I interact with the physical set-up that I am presented with.

 

This is not to say that I don't look for ways to improve the physical set-ups, but my priority is more in the immediate because that is where my efforts will reap the most results. All the while though, I do keep a stock pot of physical set-up improvement ideas simmering on my mental back burner, I just don't spend time watching it simmer, I am too busy doing other things and it doesn't need my attention in order to simmer.

 

If I prioritize and improve my immediate, my future will be able to work things a little bit better.

Wisdom comes with age, but sometimes age comes alone.
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Wisdom comes with age, but sometimes age comes alone.
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post #5 of 12
Thread Starter 

I agree that when you prep it isn't a major issue during a service I think it is.  When you have to move in between multiple kitchens is that during a  service or prep?  I would imagine though you are probably a bit better than me and much better than me at timing and organisation. I haven't been doing it that long.

I have been told to think of ways productivity could be improved so I will suggest it and see what they say.  I think in a kitchen there are a lot of little things that can speed up service.  On their own they don't make much difference but all together they do.

post #6 of 12
Quote:
Originally Posted by ChrisBristol View Post
 

When you have to move in between multiple kitchens is that during a  service or prep?

Both, and there are times that we will doing prep and service simultaneously as well.

Wisdom comes with age, but sometimes age comes alone.
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Wisdom comes with age, but sometimes age comes alone.
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post #7 of 12

This is a good opportunity to imagine yourself as management. What are the problems with your suggestions? Does equipment need to be disconnected and moved? Is there a place to put the equipment without rearranging the entire setup?  Analyze why things are the way they are and what would need to change for them to be different. Is the set up the way it is because a different shift needs to use it that way? It may be an easy adjustment or it may not be. The situation you find yourself in may be the result of a menu change and no one thought to change the set up or it may be too expensive/problematic to make the change you are considering. You stand a much better chance of being listened to if you demonstrate a  deeper understanding of why things are the way they are and have some possible solutions already thought out. Management has either not considered the problem, doesn't see it as a problem or doesn't have the time or resources to figure out a solution. The more you can do in that regard, the better. 

post #8 of 12
Is there someone manning the stove/grill? How many hot items are you responsible for? Can you simply have the hot line grill your chicken and pass it to you?
post #9 of 12
Thread Starter 

Yes it would be possible and has been discussed.  However some of the chefs I work with can be lazy and it might not happen everytime. 

post #10 of 12
Sounds similar to.were i work for the sheraton hotel, out the back of the main kitchen is another kitchen were i do om service and bar food, but i have a stove and deep fryer and flat grill, but for our club sangas we use poached chicken breast thats been chilled so.u only.toast the bread and assemble (bacon stays warm under heat lamp)
post #11 of 12

At my current job i work in a hotel. Marriott affiliated Boutique hotel line. We obviously do room service, bar, pool bar, and restaurant. As the line cook we are responsible for all 4, plus BEO (Banquet Event Orders, often plated and come off the line. 

 

Is it not possible for you to work the line with the other cooks, and just work room service from there, since they have all the mise I would assume the room service menu is the restaurant menu. When they are weeded out in the restaurant you could be that back up and vise versa. 

 

Talk to your chef, explain to him you dont feel like this system is the most efficient system, and you want to work hard just smart and quick. 

post #12 of 12
Thread Starter 

Um well there are sometimes already two chefs on the line(one if which is very temperamental) so I might get in the way.  Plus I would be  to far away from my fridge and there is no room for my stuff in there's. I think they are trying to change the system a bit.  I have moved myself over to another part of the kitchen which has helped quite a bit.

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