Having an efficient kitchen plays a major role in contributing to a restaurant’s success. Kitchen efficiency can be achieved with smart preparation techniques like the use of modern scratch ingredients to help cut down on preparation time yet still delivering flavourful dishes. We’ve taken key chores, broken them down by time costs and looked at how each can be made more efficient.
Creating stock
Person in charge: Chef de partie
Time to prepare: 3 hours
Cost per task in euros: 45 (15/hour)
Tips: Use a prepared stock/bouillon created by commis chefs and checked by chef de partie.
Preparing soups
Person in charge: Chef de partie
Time to prepare: 2 hours
Cost per task in euros: 30 (15/hour)
Tips: Use a prepared base created by the commis chef and finished by chef de partie.
Creating sauces
Person in charge: Chef de partie
Time to prepare: 4 hours
Cost per task in euros: 60 (15/hour)
Tips: Use prepared sauce bases for adding signature flavours. Base can be prepared by commis chef. Use prepared herbs and spices to save time in preparation.
Roasting/braising meats
Person in charge: Chef de partie
Time to prepare: 4 hours
Cost per task in euros: 60 (15/hour)
Tips: Rub meats with bouillon to boost cooking flavour and juices and reduce cooking time.
Preparing meat/fish
Person in charge: Chef de partie
Time to prepare: 3 hours
Cost per task in euros: 45 (15/hour)
Tips: Ask your meat supplier to prepare your most common cuts of meat. Ask your fishmonger to fillet your regular order.
Vegetable preparation
Person in charge: Chef de partie
Time to prepare: 4 hours
Cost per task in euros: 60 (15/hour)
Tips: Train a kitchen assistant to wash and peel vegetables so chef de partie can give final touches and cook.
Preparing starters
Person in charge: Chef de partie
Time to prepare: 2 hours
Cost per task in euros: 30 (15/hour)
Tips: Use prepared dressing and sauces for consistency. Use a photograph of each dish and use as reference for the commis chef to recreate.
Preparing salads
Person in charge: Chef de partie
Time to prepare: 3 hours
Cost per task in euros: 45 (15/hour)
Tips: Use prepared leaves and salad dressing.
Creating mains
Person in charge: Sous-chef de cuisine
Time to prepare: 3 hours
Cost per task in euros: 60 (20/hour)
Tips: Let commis chef start. Sous chef will add finishing touches.
Preparing desserts
Person in charge: Chef de partie
Time to prepare: 3 hours
Cost per task in euros: 45 (15/hour)
Tips: Use some pre-prepared ingredients such as ice cream, dessert bases and fruit coulis that take time to create.
Larder inventory and rotating stock
Person in charge: Chef de partie
Time to prepare: 2 hours
Cost per task in euros: 10 (5/hour)
Tips: Make it easy by putting clear use by dates on the front of each item so that it can be seen at a glance.
Pot washing
Person in charge: Chef de partie
Time to prepare: 4 hours
Cost per task in euros: 20 (5/hour)
Tips: Invest in a dish washing machine.
