A line Chef has similarities to a production line worker. They will perform one task in a line, that alone will not make a meal, but contributes merely a part of it, put together finally by the Senior Chef on Duty.
(There are some...er.... issues surrounding Chef performance - being as most at the Wayside Tavern have come from countries where labour is cheap.)
One particular morning the Exec Chef details Chef to unpack a freshly delivered pallet of foodstuffs, store it ".....then get back to watching your grill plate, mate."
Some many minutes after completing the unpacking line Chef is observed by Exec Chef to have not done another stitch of work.
Furthermore line Chef is observed to have adopted a most strange stance............ resembling that of a diligent watchdog.
..........He's.... (would you believe it?) ...."watching" the grill plate. Standing there...... doing nothing but..... gaze at it.
So continues life under the big tall white stovepipe Chef's hat!
4 comments:
(There are some...er.... issues surrounding Chef performance - being as most at the Wayside Tavern have come from countries where labour is cheap.)
And the nuances of the english language are missing.
Miss Red:
Minimum cost of a chef (to me): $27-30 per hour.
Cost of same labour in most 3rd world countries: Nowhere near as much.
(Just for comparison) Cost of general kitchen staff in USA: nowhere near $27 per hour.
At that high price, they have to produce lots of output, and not waste anything.
My main metric of kitchen costs is the labour cost per plate served.
The food cost per plate served is, while important, nowhere near as crucial.
Think what would happen to the prices in burger joints & blue collar diners if every staff in the place was costing $27 per hour.
Steve, I only meant that the line chef did not seem to understand the directive to "watch" the grill plate.
you are correct in that we in the us would not be able to afford the food if diners and burger joints paid that much. I have no idea what better independent restaurants pay for their kitchen staff.
I see you've missed the point entirely Miss Red.
My fault, sometimes I forget how totally stupid Australia is.
The reason he stood there staring at the hotplate is a combination of stupidity & deliberate obtuseness.
The real story is worth a post of its own (coming up)
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