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. :-)
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Cooking School Blog And Beyond
2 comments:
Is the 13 minutes limit some kind of industry standard?
No, it's discretionary.
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