This one Time Management tip is Pure Gold to Cooks

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In this video, I give several time management tips for line cooks and chefs. Some of these tips may be very well known to people that have been in the industry for a long time, but for other food service kitchen professionals some of these tips may come as a surprise something that line cooks may not always think about.


[@uxo9992]

Very useful information here my man. One other tip that's helped me in becoming more efficient with time management is this: Time yourself on how long it takes to complete a particular task and then figure out ways to do the task faster without reducing the quality. Knowing how to stagger tasks as you've mentioned is extremely important too. Know what tasks require manual or automatic labor.

[@peteraragon6401]

Thank you for thosetips. You are a big help. It's what I'm going through right now .

[@redline490]

Hey thanks for the video! I just got out of culinary school and I’m trying to crush an interview. I appreciate your video since I am fairly new to the industry. Keep it up, it’s really helpful!

[@x86ed]

Comments like this keep me going lol Best of Luck!

[@melvinatkins998]

Congratulations! Think of a culinary degree as the icing on a cake! It’s sugary, sweet, and makes the cake taste better! Try to remember that the ratio is 1/4 icing, and 3/4 cake! Experience is cake, icing is knowledge! Use timers! Use measurements! Treat the menu as the very expensive stereo equipment in a home! Untouchable by the children, and should be respected! And if your chef needs you to create something for a special? Obvious over-order? Not bad food, but soon to be outdated food? This is the, ‘Toy Box!’ This is your time to shine! This when you can not use timers. Not use measurements! Just work that dish through your feelings! The established menu is God! And if you are lucky enough to have a chef that let’s play with some extra food? This is your time to shine! It’s very disrespectful to mess with the chef’s established menu! His reputation is on the line! Not yours! If, and only if he/she respects you enough to be creative??? Should you ever mess with an established menu! It’s just bad manners in a kitchen! And any good chef will realize your talent at knocking that dish out of the park! They might not be able to pay you more for it. Restaurants have very thin margins for profit! It’s just the way it is! But now you have some recognition! ‘Chef’s recognition on the menu! And a lifelong phone number to put on your resume! In this business? You never sharpen your chef knife, by dulling the knife of your current chef! Outshine on specials! Never the menu! 😘

[@melvinatkins998]

@@x86edI’m going to exactly everything you say in the kitchen! 💯. But I’m going to secretly place razors, and hair clippers around the kitchen to prank you! 😜

[@billsmafia28]

Completely off topic, but any tips on how to train new cooks that just aren’t quite good enough for the job? For context, I train every new hire at my job myself. They’re almost always lemons. Some of them are good but don’t try, and others try but aren’t good. Is it possible to teach people how to cook in a short amount of time or is it more of a “you either got it or you’re fucked” type of thing? New hire today just can’t follow instructions. “I need 2 burger rolls” I yell out 3 times before he says back to me, “ just the one roll right?”

[@danamerica.666]

Hate to say it but you're kinda fucked if those are the only type of people available in the labor pool where you're located.
Be patient with those lemons. Turn the lemons into sweet lemonade with time and patience.