Responsibilities in each restaurant vary depending on the needs of the restaurant. You'll have to define each station and figure out what needs done by whom.
If you're truly a high end restaurant your kitchen will have a chef, one or two sous chefs, your line (each station being unique from any other), prep, and, if required, pastry. Depending on the operation, you may have a pastry chef and subordinates just as the hot line would. That would include: pastry sous chef, someone for hot items and someone for cold. Then there's the rest of the BOH: dish, busser, food runner and perhaps expeditor.
FOH should have your hosts/hostesses/maitre d' (unlikely you'll have that, but they still exist), floor supervisor, servers, bartender and food runner/busser if not assigned to BOH.
Give 'em what they want. Just make it better than they expected.
Operation: Flavor
Get inducted!
Last edited: April 8, 2009 5:42 PM by
DSmania
