One of the rotations during the time at Vita Nova is being the leader of the kitchen in the sous chef role. What does it take to be successful in this role? Check out Erika's day as sous chef. 3pm-5pm: The sous chef first prepares the kitchen by filling up the sinks for dish washing. Then the pre-shift meeting begins and Erika will take role call, discuss the reservations for the evening while identifying any VIPs. After the meeting, the sous chef will prepare the" family meal." Erika made cheese burger chili macaroni and cheese. 5:30 on: Direct the main kitchen to complete the prep list given. Make sure that the kitchen remains clean. The sous chef must promote team work and assist others in the kitchen if needed. After the main kitchen is relieved:
Erika now has to make sure that the a la cart staff is successful through the rest of dinner service. She also makes sure that all the details of the production sheet are finished. Clean up is very important and Erika makes sure that each station is cleaned up properly. After everything is served or put away, the dish room is cleared out and the kitchen is impeccably clean, the sous chef can close up Vita Nova. Great job Erika!
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The StudentsThe students of the Hospitality Business Management program at the University of Delaware share their experiences at Vita Nova Archives
November 2020
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