Thursday, April 06, 2006

Line Cook

I was able to fill all of the orders that came in during lunch without having to get the sous chef to help me. :-) He told me that they've been taking a lot of heat for not getting orders out in a timely manner. The goal is to fill an order in 13 minutes or less. I filled all of my orders in under 11 minutes. It was fairly slow, so that helped!

Now that I passed that test, I'm moving on to another station, working the employee cafeteria. I'll get to spend more time with my knives getting more efficient at slicing, dicing, etc. :-)


william said...

Is the 13 minutes limit some kind of industry standard?

mz said...

No, it's discretionary.