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Line cooks vs prep cooks doing their own prep - which system actually works better?
I been running a kitchen in Portland for about 6 years now and I swear letting line cooks do their own prep during service gaps keeps them faster on the line. But my sous chef came from a place in Chicago where the prep team handled everything separate and he says his old spot ran smoother. After watching a Friday night where my way had a guy burn through 40lbs of onions in 2 hours versus the prep team taking all morning, I'm not so sure anymore. What's your kitchen doing and which side actually holds up under a 200 cover push?
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finleyl555d ago
Stop @anderson.jason you're overthinking it, the line guy just crushed onions because he wanted to get back to cooking tickets.
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40lbs of onions in 2 hours is a crazy pace though, did he even have time to taste or clean his station between tickets? That speed trade-off makes me wonder if your line guys are actually prepping smarter or just rushing through stuff. Do you track how much product gets wasted or sent back on the nights your line does the prep versus when you guys try the separate team approach?
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