Discussion Starter · #1 ·
Hello, I am a broiler & flat top cook at a corporate restaurant with pretty tight bill times. I need advice on how to be a faster cook, and more proficient while on the line. I know a few things taught to me like steak selection, cooking times,temperatures, and signs of doneness. I worked my first corporate kitchen job as a broiler which was great, and I never really had a hard time getting bills out on time. With this restaurant though it seems the bill times are very tough to match, but no other broiler cooks there have a hard time doing this(of course they have a few years of experience at this place). I can do very well at getting steaks out to the correct temperatures. It just seems to be the timing problem that I can't manage. I know it will take practice to get there, but I am wondering if I might be missing anything here. I find with the other broiler cooks though they seem to skip steps like seasoning both sides of steaks, or burgers.There is a decent amount of quality cooking that I was taught that they are not doing during rushes. I am a perfectionist so I think this is where I can't match the speed they want from me. I have only been at this restaurant for almost a month now, and it has been about half a year since I was a broiler cook before this job. What can I improve on to get bills out faster? Thanks for taking the time to read this, and helping me out to be a better cook!