Tips for working in a kitchen.?!
Tips for working in a kitchen.?
I need some tips from anyone else that has worked/ is working in a kitchen.
Answers:
be very organized, always follow sanitary rules 'cause u could send someone to the hospital, work more than the rest and always show dedication! also, respect your boss! he probably knows way more than you do!
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It would be alot easier to answer this question if we knew what kind of tips you were specifically looking for. Are you having difficulties in prep ? Or perhaps getting the food out faster? I'm sure we all would like to help you if you gave us a bit more information.
Well, without anything more specific in the question, all I can say is this: Proper Preparation Prevents Poor Performance.
The down time when you start your shift is the most important time to bust your butt and stay busy.
Visualize your work, from getting an order, to cooking and plating.
Make sure your area is very clean and organized, with all the fresh food you will need, including back-up just in case. Make sure you have all the pots and pans and utensils you will need. Make sure there are enough plates and service ware on the line. Make sure you have a sanitation bucket ready to clean up any mess in a hurry. Double check any leftover prep food from the day before to make sure it's still usable. Replace it if it is not. Don't compromise on the freshness or quality. When in doubt, throw it out. In time you will know how much food you need to get through a shift.
If you forget one little detail in this process, or your station is not clean and organized, the wheels can come flying off and you can easily crash and burn. There is no time during service to prepare backup food, or thaw out chicken, or chop vegetables, or make garnish. Whatever needs to be done should be done before you start getting orders.
If you work for a Chef, it is a good idea to let him/her know that you want to learn something new every day. Chef's like cooks that want to learn.
Try your hardest to NEVER get upset about getting an order at an odd time or a special request. That's why you are there, to cook what the customer wants.
clean,clean,clean. always clean as you go.wash hands before and after each task. use clean utensils,use a hairnet.don't rush through your tasks you are doing. read directions carefully,watch out for safety issues.be safe and courteous to your fellow employees.these are just a few tips ,hope they help.i also work in a kitchen.
First and foremost be clean. Keep yourself clean , keep your work area clean and keep the product that you are working with clean.
Know what cross contamination is and how it applies in a real world situation.
Know & understand HACCP protocols.
Develop a thick skin: Professional kitchens are intense places and people often blow off steam by being more than a little politically incorrect with each other.
Don't be afraid to work hard. You may be asked to do jobs that are not exactly part of your job description -do them anyway It will get noticed.
I cannot over emphasize how important it is that an employee shows up ever day on time and ready for work.
When people don't show up it means that some one else has to do their work and that just makes everyone else's life harder.
Be the guy that makes peoples lives easier.
Kitchens are also physically dangerous environments; It is very important that you are aware of where you are at all times and who is around you at all times.
Don't make speech's to convey information;
one or two words works; Hot !! Behind You !!
Never ever place a knife in a sink nor use one to emphasize a point of speech.
Take the time to ask the person that you are directly responsible to [sous chef ?] exactly how they want something done and then do it that way.
There are a lot of ways to do things But the only one that counts is the way that the guy that you are working for wants it done.
Lastly get good shoes with skid resistant soles . I have a pair of Wolverine steel toed leather high top sneakers that I think are great.
Have fun