OPENING DAILY LIFE OF THE CHEF

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7:45 AM - Arrive at the Kitchen

• Complete Safety Culture opening check list

• Double check prep list, ensure that all products for the daily production are onsite.

• Review reservations, parties and special requests for the day.

• 8:00 AM- Team Briefing

• Conduct a pre shift meeting with the AM crew

• Assign tasks to kitchen staff.

• Prep Team must have the chef’s taste and control recipes and progresses during the day

• Take a physical inventory of all menu items including desserts. Write the amount in the 86 whiteboards.

• Constantly check progression with the prep list

• 9:00 AM – Receiving

• Time to receive and organize all merchandise

• Scan daily invoices to Cogswell and our accounting

• 10 AM – Working with prep Team

• Ensure production it’s being done correctly and timely as well

• Continue helping prep Team and constantly check what they produce

• 12:30 PM – Daily BOH & FOH meeting

• Go over the previous day, discuss solutions for any issue or improvements necessary.

• Discuss and plan dinner service

• 1:00 PM - Setup for Dinner Service

• Ensure all ingredients are ready and organized.

• Set up cooking stations and check equipment.

• Organize mise en place (everything in its place).

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