Chef Forum banner

No more dupes!!

1126 Views 9 Replies 8 Participants Last post by  zossolifer
Hey chefs and cooks!
I just landed the job I've been chasin for a while now and its a huge but positive challenge in many ways.
First off, this restaurant gets some pretty high volume compared to anything I've ever been a part of as of yet, and for the first time, I'm working the station I've been after since the beginning, which is Sauté.
I'd always been used to getting my own tickets on whatever station I've worked, but at this restaurant, the only person getting tickets is our wheel guy or line expo or what have you.
I was wondering if anyone could share some advice, stories, or anything that might help me assimilate to this. The safety blanket of my own ticket rail has been lifted and I am depending on my own organizational skills and memory now. Any advice or words of wisdom would be greatly appreciated!
1 - 1 of 10 Posts
+1, I always grab a proteins and place them on the trays where I am seasoning them before frying/grilling. You can then place them on different parts of the tray acording to temperature they need to be cooked to( all the medium ones in tghe middle, rare in front and so on, just find a system that suits you and the place that you work at. You can ask for an "all day long" update now and again it should be alright as long as it is not too often. You need to focus and then as all this things eventually it will come naturally. Good luck brother
1 - 1 of 10 Posts
This is an older thread, you may not receive a response, and could be reviving an old thread. Please consider creating a new thread.