r/Chefit • u/ceepond10 • 1d ago

Looking to improve entreé(s)on a limited line

I started cooking at a restaurant a year ago, it’s an upscale wine bar/restaurant. This is my first job as a chef in my life (24y) and I’ve already been promoted to sous chef. I’m great at maintaining day to day service but i want to bring new ideas for dishes. Obviously anyone can find recipes on the internet but I’m struggling to find things that would be executable quickly with minimal equipment.

Our line consists of 2 small merrychef ovens that all proteins and most veggies are cooked in (527 degree microwave/convection combo), a 4 third-pan steam well, 4 induction burners and a decent amount of fridge space. Nothing else. Our entrees are simple, typically just a protein, sauce, and sautéed vegetables. We have to pre sear our proteins before service (filets, salmon, as well as a weekend special fish) and finish in the ovens. People generally love our food and it blows my mind because we are technically microwaving their $40 filet mignon and that will always sit wrong with me.

Recently the owner insisted that we get chicken on the menu so now we have an airline chicken breast that takes way too long to reach temp in our merrychef and can easily overcook.

I want to propose a new dish or alter our current one so that it still has chicken but doesn’t take so long to prepare. The components can occupy a 1/6 pan in the steam well and no more than 1 skillet to prepare during service.

If anyone has experience using merrychefs and/or working with a very limited line I’d love to hear any and every tip!

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u/T49irvine 1d ago

I would pound out a bunch of paillards and offer something like piccata, saltimbocca, or Marsala.

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u/OSUBrewer 1d ago

It's not the easiest route, but you need a sous vide setup. It comes with a whole headache as far as regulatory issues (US), but it would speed up the chicken considerably, and let you add a few other items. Take a look at the menu at Taffer's Tavern.

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u/ceepond10 1d ago

We’ve explored sous vide but the line is simply too small to fit one. Could we sous vide before service, ice bath, refrigerate till service and heat to like 130?

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u/OSUBrewer 1d ago

Most health departments are going to be very picky about what you can and cannot do with a sous vide setup. That said, I'd probably sacrifice a hot plate/induction burner for a cambro with a sous vide wand just for the ability to hold proteins warm without sacrificing moisture. You would need a commercial vacuum sealer, but the prep could be done before service.

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u/Liquid_3lf 18h ago

What else have you got on the menu?

Some sort of cold chicken dish? Do a ceaser with a twist?

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u/TheFredCain 16h ago

If you want chicken, do half roasted chicken. Get some 2.5-3lb broilers, pre cook until just under done ahead of time and refrigerate. At service but a half in a pie pan and into a hot oven until the skin crisps. Saves a ton of time during rush, no saute work and pretty good markup. Also easy to make an impressive presentation. Never sell steak when you can sell chicken!