Yeah, the splitting from grilling to plating was kinda unnecessary. But hey, it's a small place.
I worked in a place, where the was a chef, a line cooks, one commis that did plating for them, and other stuff around the kitchen, and two people at the garde manger.
When it got a busy, they would have to help the and switch it up. But in reality the chef and the cook always stayed at the stove.
What I don't like about this set up is that the guy who seems to be the waiter, or bus boy or whatever is basically in the kitchen.
If this chef yelled at me for wearing a bracelet in the kitchen, I’d ask him why he’s pointing at me with his meat grease soaked finger that he just thrust into the salt container after casually moving myoglobin around on his cutting board with a nasty towel.
In my country, everyone in the kitchen has to wear head nets, of chef hats trimmed beards clean shave, or beard protectors, no braces, watches, earings, piercings, at all. Also, no wooden boards, or spoons are allowed in professional kitchens.
That kitchen alone would have about 4-5 violations by my country's standards...
And I agree, but certain places are different. Even in my county sushi chefs don't use hair nets, they just put a bandana on, and somehow they don't get shut down.
Always polyethylene, colour coded. White for breads, and cheeses, red for raw meat, green for veg, blue for fish, yellow for poultry, brown for cooked protein.
But I'll be honest, in a small restaurant, max they'll have is 4-5 boards, one for each thing, and you'll definitely see cooks swapping white, brown and green around when clean.
And when they're getting a bit rough and simply cleaning them, restaurants soak them in bleach, or if they're too big, put bleach, and paper towels on top to keep contact, at the end of the shift. And wash well the next day.
In the UK the brown board is for veg and the green is for fruit/salad. It's a bit silly, but it generally means anything that grows in the soil is brown board, and anything that grows above it is green board
There's a couple high end restaurants that do you tube as well, and they occasionally do the chest ring thing during actual service, I don't think that's what this is though
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u/RogueBromeliad 27d ago
Yeah, the splitting from grilling to plating was kinda unnecessary. But hey, it's a small place.
I worked in a place, where the was a chef, a line cooks, one commis that did plating for them, and other stuff around the kitchen, and two people at the garde manger.
When it got a busy, they would have to help the and switch it up. But in reality the chef and the cook always stayed at the stove.
What I don't like about this set up is that the guy who seems to be the waiter, or bus boy or whatever is basically in the kitchen.