Aside from attempting to fix the lack of food safety practice and overall filthy state of the kitchen, I'm also tasked with rewriting the methods for all of the dishes on the menu to make them easier to prepare on the line in a time efficient manner.
I'm a pretty young chef (25) and just barely got to sous level about a year ago. I haven't been through any formal culinary training either. I've simply worked my way up the ladder from washing dishes over the last 9 years and paid attention to everything my chefs previous have tried to teach me. I consider myself to be pretty handy and knowledgeable in my current position but lacking in experience
I've tried to tell the owners that they need to get an experienced executive chef as much of what they are asking of me is beyond my experience and that I need to work under a chef for a few years to gain in the type of experience that they are pushing me to. According to them, they can't afford a chef so they have me instead. Not sure if that's a compliment or not but I appreciate their faith in me.
I've got a handle on most of the problems with the place so far but one dish is just completely stumping me.
We've got a 14oz bone in pork chop on our menu that takes 25+ minutes to prepare. Currently our servers simply warn customers who inquire about the dish that they will be waiting a really long time for their food should they choose to order it.
My servers tell me that this discourages a lot of people from ordering it not to mention the fact that it's really tacky having to tell customers they're gonna have to wait ages for their food.
I'm just curious if there's a faster way to get this chop to the table without sacrificing the integrity of the dish or having to alter the chop in any way? Eg. Butterfly.
The current method is to grill the chop for 10 minutes on the broiler and then place it in the oven for 15 to finish
It's literally a huge slab of meat and I can't figure out how to cook it any faster without at least cutting it in half and serving it as two pieces which the owners aren't down with. They want it served whole. Am I just at a loss here or is there anything I can do?