Conversation between two kitchen workers:
Cook 1: "Hey, we've got a 12-top coming in, better get those tickets in a la minute."
Cook 2: "Got it, I'll start on the mise right away and call out the deuce when I'm ready to fire."
Cook 1: "Don't forget to check the sandbag for any last-minute orders, we don't want anyone being 86'd."
Cook 2: "Yeah, I don't want to end up in the weeds during service again."
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Demonstrating initiative and following directions during a trial basis:
- Proactively organizing ingredients and tools before being asked
- Seeking out ways to help other kitchen staff during busy times
- Asking questions to ensure understanding of procedures and expectations
- Showing willingness to learn and adapt to new tasks and challenges
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Historical figure impacting modern food service: Julia Child revolutionized the way Americans cook and eat by bringing French cuisine to the mainstream with her TV shows and cookbooks. She emphasized the importance of using fresh ingredients and mastering cooking techniques, influencing a generation of home cooks and professional chefs alike.
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Problem-solving and decision-making skills of an executive chef:
- Creating and adjusting menus to meet customer demand and seasonal availability
- Managing kitchen staff and delegating tasks effectively
- Handling unexpected challenges such as ingredient shortages or equipment failures
- Ensuring food quality and safety standards are met at all times
Example of a specific problem: An executive chef might have to quickly come up with a substitute dish if a key ingredient for a popular menu item is unavailable due to a supplier issue.
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Oral and written communication for waitstaff at an haute cuisine restaurant:
- Taking detailed orders from customers and relaying them accurately to the kitchen
- Making recommendations on dishes and wine pairings
- Writing down special requests and dietary restrictions for the kitchen
- Communicating clearly and politely with customers and colleagues
To ensure clear communication:
- Repeat orders back to customers to confirm accuracy
- Double-check written orders for accuracy before passing them to the kitchen
- Clarify any ambiguous instructions from customers or kitchen staff immediately
- Use a friendly and professional tone in all interactions.
Compose a conversation between two kitchen workers that includes at least four examples of the kitchen slang that was discussed in the unit (a la minute, mise, 12-top, deuce, firing, sandbag, 86’d, in the weeds, etc.). Briefly explain what the slang used in your conversation means.
Imagine that you have been hired on a trial basis in one of the most prestigious restaurants in Los Angeles. One of the chefs tells you that the best way to get hired is by employing initiative and following directions and procedures independently. Describe possible ways that you could demonstrate these qualities during your trial basis in order to get hired permanently.
Which other historical figures are you familiar with who have impacted modern food service? Choose someone who was not mentioned in the unit and describe their impact. If you need to do some brief online research, that is okay.
You are the executive chef at a local eatery. Part of your job is to utilize your problem-solving and decision-making skills on a daily basis—why? What specific duties and responsibilities that you have as an executive chef require you to use these skills? Give an example of a specific problem that an executive chef might be required to solve.
Imagine you are one of the waitstaff at an haute cuisine restaurant. What kind of oral and written communication would you use on a daily basis? How would you make sure that you were communicating clearly in both oral and written forms?
MAKE THESE VERY SHORT ANSWERS
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