/ck/ - Food & Cooking

>>6696218
>Any advice how to cook pastas and soups FASTER?
you should have all your pastas cooked or at least parboiled and portioned before meal service begins. this means A LOT of baggies of pasta, weighed and put into clearly labeled, dated and rotated bins in your cold line (i assume you have a cold cabinet somewhere near you). keep a boiling pot on your station somewhere and drop pastas as-needed. you may need to use wire baskets for multiple portions going at once. look around, you've got some somewhere, they look like pic related. CALL-OFF FOR PREP TO BOIL MORE PASTA BEFORE YOU SELL HALF YOUR PREPPED PRODUCT. IF THERE ISN'T A PREP COOK, GUESS WHAT? YOU'RE IT.

soups should also be prepared beforehand and stored in a double boiler on your stove/grill/etc. or in a 3-pan on your steamtable. learn how many portions of soup go into whatever container you're using and PREP ANOTHER CONTAINER WHEN YOU SEE TICKETS ROLLING IN THAT AMOUNT TO 1/3 OF YOUR TOTAL READY-TO-SERVE SOUP.

And always remember the only thing you ever need to say to a bitchy server getting in your face about muh soup is "WAITSTAFF OFF THE LINE PLEASE"