| Fire, a term used to get ready to starting an | | | | help but it does happen. Waitstaff asking you how |
| order that the waiter just placed in. The guest | | | | much longer, chef telling you to fire one more |
| have probably been waiting for at least ten | | | | thing from another order, your saute cook is a |
| minutes from the time that they first sat down | | | | little behind, it's been almost an hour since this |
| at their table, and are now waiting for that meal | | | | chaotic mess started and your wondering when |
| that the kitchen staff will prepare. | | | | will it end. Temperatures rise on the front line and |
| The front line in the kitchen is where most of the | | | | I don't mean the burners. |
| food is fired. It is divided and usually consists of a | | | | After all is said and done, there are no complaints, |
| saute section, a broiler, a grill, a deep fryer, a | | | | no one waiting long for their meal, guests are |
| salamander, cold reach-ins or drawers, and hot | | | | happy, a few compliments, waitstaff got their |
| water wells. One that works on this line, which | | | | tips, line cooks getting ready to clean the line, and |
| may consist of 2 to 3 even 4, depending on the | | | | making a list of the prep that needs to be done |
| size of the restaurant or the menu, are called line | | | | when they return the next day. Everyone gets a |
| cooks. Sometimes the chef likes to get in on the | | | | pat on the back, job well done. That is the |
| action. | | | | reward and one of the goals of the front line |
| As a line cook you need to be prepared, you | | | | cook. |
| need to know the menu, all the different recipes, | | | | Guest satisfaction is the priority of the front line |
| have all your tools on hand, have all your | | | | cook. The quality of the meal is your number one |
| ingredients in the menu on the line, and of course | | | | concern along with presentation. All the ingredients |
| you need the skills of cooking. | | | | must be fresh, every cook must be on the same |
| Being mentally prepared, by far, is one of the | | | | page as far as the recipes go, there needs to be |
| most important ingredient a line cook should have. | | | | consistency making sure that what you cooked |
| One must be able to concentrate on the task at | | | | today, will taste the same tomorrow or next |
| hand over all the hustle and bustle in the kitchen. | | | | week. This is what brings in repeat customers, |
| the chef would be calling out orders, waitstaff are | | | | this is what a restaurant focuses on and depends |
| asking all kinds of questions, you maybe working | | | | on. The line cook along side the rest of the |
| on maybe three or more things at once, and | | | | kitchen staff strive to do this daily. As a line cook |
| timing is crucial, everyone on the line must be in | | | | you need to take pride in your job, because if |
| sync. With all these distractions one must keep his | | | | you do, that pride will certainly reflect on the |
| composure. Getting stressed, or angry doesn't | | | | meals you prepare. |