A la carte Service
My first introduction to fast pace cooking
Been in my apprenticeship now for a number of months, knowing a few basics, I was now working in one of the satellite kitchens of the hotel. A fast pace working enviroment in confined space, totally different to the Main Kitchen. Timing, team work and attention to detail. Concentration, listen to every word the head chef calls out, remembering what has been ordered by the guests and getting the job done fast. Timing was the most important aspect working in the Sattelite Kitchen. Meals for each Table had to be ready at the same time. Entrees would go out together and the same with the main courses. The same would happen again with the desserts.
To be honest, I was a bit scared first. Working in an open kitchen where the guests see and hear you was also new to me. I have to point out that I was working alongside with a chef on the
larder section to learn all the dishes on the larder section. Once the
head chef was satisfied with my efforts and work, he would put me on the
section while the larder chef had his day off. Starting on the larder section where all entrees are prepared, I had to make sure not to miss anything the head chef called out. When I missed an entree when everyone was ready to send the first course, i got yelled at by the chef in charge. I could not affort to stuff up or miss an order.
Sattelite kitchens, where you find them
Sattelite Kitchens or also known as Open Kitchens are found in Hotel Restaurants and some larger Restaurants. Chefs working in those kitchens prepare and cook all the dishes you would find on the menu of the Restaurant. Depending on the size of the Restaurant, 3 to 8 chefs would work in those kitchens on any given shift. In an open kitchen is a area between the kitchen and the restaurant that looks like a bar. A stainless steel surface with heat lights hanging from the ceiling. That is the area where all the finished dishes are placed once the dishes are plated and garnished. The Head Chef or Executive Chef would then check the dishes and coordinate the waiters and waitresses to take the meals to the right table. The Head Chef would stand on the restaurant site of the kitchen facing the chefs. This way the head chef can keep an eye on the chefs and at the same time coordinate between the chefs and the waiting staff.
A Hotel with a number of restaurants would have the same number of Sattelite Kitchens. The Chefs would get all the goods from the Central or Main kitchen of that Hotel. To give you an idea, see the photos below.
The Heat Is On!!
Working as a Chef can be fun but also very stressful. When you work in a Sattelite kitchen, or Restaurant, Pub or Function center, you are faced daily with SERVICE. Service the Chef call the main meal times. Breakfast can be from 5:30am to 10:30 am, Lunch from 11:00am to 2:30 pm and Dinner from 5:30pm till 10:30pm. This are the times where the Heat is on. The guests come in to eat and you have to make sure that the guests are not waiting to long to get the meals they ordered. Business people and people working have sometimes have an half hour to one hour break to order the meal, eat and pay before they have to go back to work. So your job as a Chef is to make sure that the guest can eat and get back to work in that time. That keeps the guests happy and they will come back again. The guest is the most important aspect in this business.
Bookings are the first job of a chef to check before preperation for service begins. A part from bookings you have also walk ins, in other words, guests who had no booking. As a chef, you have to make sure that you have enough preparation for service. You don't want to run out of food, that would be bad for business and very bad practice for you as a Chef.
In my own experience the Restaurant would have 2 to 3 seetings per service. If you have 100 seats and have 3 seatings, you may end up cooking for up to 300 people during service. Speed, timing and working efficiently is vital.
You may know the old saying: ¨ If you can't handle the heat, get out of the kitchen!¨
Next week I will talk about a few funny stories that happend in my time of my apprenticeship. Until then, remember to enjoy life and great food.
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