Idiot's Guides: Starting and Running a Restaurant by Pennette Jody & Keyser Elizabeth

Author:Pennette, Jody & Keyser, Elizabeth [Pennette, Jody]
Language: eng
Format: epub
Publisher: DK Publishing
Published: 2015-09-01T04:00:00+00:00

The kitchen refrigeration should hold enough mise en place to get through an entire meal service without needing to be replenished. Decide if you want your line cooks to be responsible for their own mise at their stations, or if the prep cooks are responsible for all the mise for all stations, or a combination of the two.

If you get unexpectedly slammed during dinner service and start running low on items, have your sous chef ready to run to the walk-ins and restock before you run out. When you run out of items, when a line cook is searching in the back walk-in for more thawed squid, you’re pulling a cook off the line and the orders become backlogged. As a result, the line cooks, expeditors, servers, and managers get stressed. Now you’re in the weeds . Plan ahead and don’t let your mise get too low.

Download

Copyright Disclaimer:
This site does not store any files on its server. We only index and link to content provided by other sites. Please contact the content providers to delete copyright contents if any and email us, we'll remove relevant links or contents immediately.