Well it doesn't look too insanely busy, there are cooks standing around lol. and service is not 16 hours, Also what's the deal with the woman plating those 2 plates for an hour?
I learned long ago that in order for you work in the back of house....you have to move with a purpose. This man understands. I was not a cook, just a dishwasher. The cooks and the dishwashers are on the same page. We look out for one another. Because they cannot get their job done without us. Likewise, they can make our lives easier as well at the end of a shift. Teamwork is the key.
Really bugs me that I have to yell at my guys because they can’t do a fuckin thing with out me holding their hands these guys mutter maybe 10 words total in this video
@@rooster_kalihan656 Or when you ask for them to do something and they say "No." Then get offended or get confused when you ask them, 5 minutes later, where the thing is that you asked them for. Like what THE FUCK are you here for!? Do I have to come to YOUR side of the kitchen and do your job for you? Because I can. I KNOW how to do your job - I HAVE done your job, and WILL do your job when you get fired because you're not doing your FECKIN' job.
I can tell you this. Once you are a line cook for years at a time. It changes the pace you work. You will never again work slow. Always on the go. When leaving line cooking, keep that in mind.
As someone who doesnt work in a kitchen i thought the tong stab at the steak (4:00) was a nifty idea to test for doneness. Then flips it over before plating so the customer doesnt see it. Seems simple but just never thought about how the check doneess 😅
He has chicken and some other meat or fish in the same pie pan, handles the chicken and then the other meat or fish with the same hand. Washes his hands after with no soap. Good job bro lol
I hate where the oven is located at. You can seriously burn yourself or someone. Imagine a busy service, someone opens the oven door, chefs turning around from the past and gets burned.
You'll notice he's not plating anything, only handling raw ingredients. Everything gets hot enough to kill bacteria on his end. The chefs on the pass are washing constantly with soap.
your friends came to eat and their English isn't that great but you're "Too busy" to go translate real quick? yikes maybe tell them to text you the order so it's not a big mess for everyone
