Quick background on the kitchen:
Within the kitchen here at 28-50 we are limited on space. For parties over 7 we ask guests to pre order due to the size of the pass (the hot plate with lights on that the chef's plate the food on) Our's is about half the size of a pub's pool table so can only fit about 5 main course plates on at a time (especially if the food is to be served hot as should be)
In the kitchen Paul has a team of 5 chefs. They all work the same hours from Monday to Friday. Below is a typical day for him:
He arrives to work for around 7:30am and starts taking down all the deliveries that have been dropped off in the morning outside the restaurant
He checks that every item that comes in is up to standard and is what was ordered
He checks all the invoices for the price etc (as has to make sure the prices are what he was quoted as change daily)
He then removes all the stock from the fridges and rotates them (old for new) ensuring everything is labeled up
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| A few of the boxes from the deliveries to the kitchen in the morning |
Throughout the morning and day he's overseeing the whole kitchen, checking every sauce, garnish etc that is finished: for seasoning, cooking, quality etc constantly tasting
Making sure the chefs are working to time (braising starts at 10:30am), 11am they clean down their sections ready for lunch. They then start to cut the herbs
During the morning Paul comes out and talks with me about bookings, special dishes he's come up with, menu changes, shortages and any problems.
He also talks with the events girl (Caitlin) about functions and other menus that day or coming up that week.
Before lunch service (12pm) he checks the service fridges (making sure everything is in place, freshness, enough portions, if the chefs are missing anything)
Tasters are made for him regarding, brullee's, fromage blanc and other desserts etc
He ensures the kitchen is clean and ready before service
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| Finishing off the grey mullet just before it hits the pass |
12pm-Service- During service he:
Makes sure the chefs are prepared (pumped up) ready and set
Makes sure they're on the ball the first couple of checks come on (they should be!)
Ensures all food is cooked properly, consistantly and that the service flows
Checks every starter and dessert that goes out that he hasn't plated himself.
Works closely with me about speed of service, how many tables/checks in at the same time, food coming back, numbers of dishes left
Ensures he is 2 steps ahead of everybody in the kitchen by double checking everything, asking to see and taste everything, getting the chefs to all work together so that the food is all brought up at the same time
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| The carefully prepared garnish is individually arranged on each plate |
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| Plates nearly ready, waiters poised waiting for the word "Service"....it is always very quiet and intense...very different to the restaurant |
Following a normal busy lunch, prep lists are written up for the afternoon and prep is started again. This is usually when Paul starts practicing and tweeking dishes/new ideas...or making terrines etc
Knives are sharpened on stones.......
If it hasn't been too busy, the chefs will get a 45 min/hour break and be back in the kitchen for 5pm (staff food cooked and out for staff)
5:30pm and Pauls starts getting the kitchen ready for dinner service as he did at 11:30am.
He talks with me about specials, dishes he only has a couple of (and what he'll replace them with when they do run out)
6pm again he fires up the kitchen team ready for service.
10:30pm and he'll start cleaning down and doing the same as after lunch.
He'll debrief with me about the day, service, feedback from customers etc (this sometimes....often/usually on a Friday...is over a beer across the road)
11pm he'll start the orders for the following day and be checking the kitchen top to bottom inside out.
12pm he'll be walking out the door.
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| The (important) Friday 11pm de-brief after a hard week |
Ed (and Paul)
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