AFTERNOON DAILY LIFE OF THE CHEF

• GIOSTRA

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• Conducted on

  Date

• Prepared by

• Location
  Address

Afternoon (Maintenance and Planning)

• 3:00 PM - Inventory Check

• Check stock levels and place orders as needed.

• 3:15 PM – BOH pre-shift

• Pre-shift with all BOH staff, discuss how many reservations for the dinner

• Discuss the previous dinner service ensuring to have solutions

• Revise OT and communicate to the individual of necessary cuts and schedules adjustments

• 3:30 PM – Line check

• Conduct line check

• Check food runners opening check list with the food runners

• 4:00 AM - Dinner Service Begins

• Ensure that everything is ready for smooth service.

• Lead the kitchen, ensuring timely delivery of dishes.

• Oversee the kitchen and coordinate with front-of-house staff.

• Monitor timing and ensure dishes are prepared and plated beautifully.

• Maintain quality control and adapt to any last-minute changes

• Yes

  No

  N/A