Chapter 5 The Professional Chef 55
Continued
10:30 A.M.
Chef Luna changes into his uniform and
returns to the kitchen to check the staff’s mise
en place for the lunch menu. He tastes soups,
sauces, and other prepared items to be sure they
are up to standards.
11:00 A.M.
Chef Luna meets with the dining room
manager and the service staff to review the day’s
lunch specials and discuss the service of banquets
for that day.
11:30 A.M.
As lunch service begins, the chef spends time
working with whichever station needs help. Once
lunch service is in full swing, Chef Luna spends
time as the expeditor calling orders to the various
stations in the kitchen and coordinating the pickup
of food with the servers. As expeditor, he also
checks to be sure that the quality of food leaving
the kitchen meets his standards.
1:00 P.M.
The lunch rush is over and service has
slowed down. Chef Luna has time to check
his mailbox for notes on changes to upcoming
banquets and functions. The chef makes a quick
check of the food stores to determine what is in
house to be used for dinner specials. He meets
with the p.m. sous chef to write the list of specials
for dinner.
1:30 P.M.
Chef Luna makes an inventory of the coolers
and storeroom. He determines what needs to be
ordered and then places orders with his suppliers.
2:30 P.M.
The chef checks on preparations for dinner
with the p.m. sous chef and supervises preparation
for the evening’s banquets.
4:30 P.M.
The chef and kitchen staff break for a “family”
meal to eat and relax before dinner service.
5:00 P.M.
Chef Luna meets with the line cooks to review
specials for the dinner menu. He tastes prepared
items to be sure that they meet club standards.
5:15 P.M.
The chef has a preshift meeting with the
dining room staff. He explains the ingredients and
preparations of dinner specials, and servers get a
chance to sample the specials.
5:30 P.M.
The dining room opens for dinner. The chef
helps his crew do prep work for the following day.
6:30 P.M.
During dinner service, Chef Luna expedites
and visits the dining room to speak with club
members when his presence is requested. He
checks regularly with the dining room manager
to assure that diners are served promptly and
satisfied with the food they are served.
9:00 P.M.
The chef does a walk-through of the kitchen
to be sure that everything is in order. He returns to
his office to return phone messages and respond
to e-mails.
10:00 P.M.
Chef Luna makes a final check with the p.m.
sous chef and leaves the club for the day.
Industry Insights Industry Insights