Anyone run a kitchen?

Anyone run a kitchen? I just got a job for a kitchen that serves for an airport private lounge so there aren't chefs and it's actually very basic food, mostly ordered catering and just hot breakfasts, cold breakfasts, basic lunches and salads, alcohol, etc

Just wondering if anyone has worked in this area and what they've learned.

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  1. 3 weeks ago
    Anonymous

    I don't work in a kitchen but I spend lots of time in airport private lounges. Which one are you working for?

    • 3 weeks ago
      Anonymous

      I'm not gonna tell you Black person. But it's a good company and a good location. Relatively high end but not like emirates tier

      What have you taken away that they've done well or not well while being in them? Anything you've thought would make the experience better?

  2. 3 weeks ago
    Anonymous

    Yeah I started when I was 18 ish AMA
    You only have you to depend on getting shit done, let's just get that out of the way

    • 3 weeks ago
      Anonymous

      Yeah I'm fully prepared for that. My mindset is that it's all on me. I have had a lot of similar full charge rolls so I actually prefer to just be the guy.

      What did you learn over time, take away, look back in hindsight as what you should've done, etc. Just share your wisdom.

      • 3 weeks ago
        Anonymous

        Clean as you cook
        Clean before you cook
        Cleaning is better than cooking

        • 3 weeks ago
          Anonymous

          I'm like a israelite when it comes to hygiene. I don't do much of the cooking anyway. I'm mainly delegating but will have to pitch in at times. I did work in several kitchens and bars years ago so I have a good navigation of being a dishy, kitchenhand, cook etc. I've not been the one doing the buying, rosters, menus, etc before.

          • 3 weeks ago
            Anonymous

            Gotcha, I know where you're coming from, I actually have a bit of a background in this coming from a catering side
            Your main priority must be foods that you can prepare or reservice on short-order
            That means frozen meats and cold salads like potato salad, cole slaw, beans, or whatever culinary equivalent your restaurant is, they all have them
            Anything you don't heat you can keep for much longer, those need to be your staples
            Fresh salads, fruits, and breads will expire, so price/budget accordingly
            A stack of frozen burgers and a case of Lays potato chips will last for months, and some pasta salad will last for days, but bread and melon won't, so you'll have to price them like you're buying them every two-three days
            You'll need to focus on foods that have a very long fridge life and foods that can be quickly cooked, whether it's on a grill or in a turbo

            • 3 weeks ago
              Anonymous

              Yeah true. This is something I'm going to have to really wrap my head around, the a it for cross usage of food and time frames so I can reuse or repurpose food on short order if I have to. I'll have to bring out some tism

              • 3 weeks ago
                Anonymous

                You can reuse anything you don't serve, which is how soup of the day became soup of the day
                Captcha VS0P2 the Lord's telling me to drink

              • 3 weeks ago
                Anonymous

                Based captcha whisperer, this scrying method never fails

      • 3 weeks ago
        Anonymous

        Oh and you're the only one who cleans, so add time for that
        Don't be lazy and not clean, that's what makes people slow, so even if you have to clean up after other people, if you get it out of the way, you'll be faster, just budget enough time to clean up their mess
        They always leave a fricking mess, and you won't ever, that's how you will know you did a better job and that they're trash people
        Cleanliness is Godliness and that divides you from them

        • 3 weeks ago
          Anonymous

          Based. Yeah I need to shift my attitude to be in top of making sure that if they're doing something wrong I'm on top of it

  3. 3 weeks ago
    Anonymous

    [...]

    A israelite when it comes to hygiene? So you do not actually do it and grossly exagerate your hardships?

    • 3 weeks ago
      Anonymous

      What do you mean. They actually were showers and they were getting very clean.

  4. 3 weeks ago
    Anonymous

    you are going to die anyway cancer is one of the better ones

    • 3 weeks ago
      Anonymous

      250,000 to 400,000 people die from medical malpractice every year. probably more this is just what they admit to

    • 3 weeks ago
      Anonymous

      I'm not vaxxed so I will probably live forever. Cope vaxxy

      https://i.imgur.com/7hfYzfs.png

      You can reuse anything you don't serve, which is how soup of the day became soup of the day
      Captcha VS0P2 the Lord's telling me to drink

      Gross but true.

  5. 3 weeks ago
    Anonymous

    Take a serv safe certification course to learn the important stuff. Knowing how to chiffonad a Mint comes with experience.

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