Website design By BotEap.comFire, a term used to prepare to start an order that the waiter has just placed. The guest has probably been waiting at least ten minutes from the moment they first sat down at your table, and is now waiting for the food to be prepared by the kitchen staff.

Website design By BotEap.comThe front line of the kitchen is where most of the food is cooked. It is divided and generally consists of a stir fry section, a rotisserie, a grill, a fryer, a salamander, cold drawers or drawers, and hot water wells. One who works in this line, which can consist of 2 to 3 even 4, depending on the size of the restaurant or the menu, is called line cooks. Sometimes the chef likes to get in on the action.

Website design By BotEap.comAs a line cook you need to be prepared, you need to know the menu, all the different recipes, have all your tools at hand, have all your ingredients on the line menu, and of course you need cooking skills.

Website design By BotEap.comBeing mentally prepared, by far, is one of the most important ingredients a line cook should have. One should be able to focus on the task at hand over all the hustle and bustle in the kitchen. the chef would be giving orders, the waiters are asking all kinds of questions, maybe he’s working on maybe three or more things at once, and timing is crucial, everyone in the line needs to be in sync. With all these distractions, one must maintain composure. Getting stressed or angry doesn’t help, but it does happen. Waiters ask him how much longer, the chef tells him to fire one more thing from another order, his stir fry cook is a little behind, it’s been almost an hour since this chaotic mess started, and he wonders when it will end. Temperatures go up in the front line and I’m not talking about the burners.

Website design By BotEap.comAfter all is said and done, no complaints, no one expects much for their food, guests are happy, a few compliments, waiters received their advice, line cooks prepare to clean the line and make a list of the preparation to be done when they return the next day. Everybody gets a pat on the back, job well done. That is the reward and one of the goals of the front-line cook.

Website design By BotEap.comGuest satisfaction is the top chef’s priority. The quality of the food is your main concern along with the presentation. All ingredients must be fresh, all cooks must be on the same page when it comes to recipes, there must be consistency making sure that what you cooked today will taste the same tomorrow or next week. This is what attracts the regulars, this is what a restaurant focuses on and what it depends on. The line cook along with the rest of the kitchen staff strives to do this every day. As a line cook, you should take pride in your work, because if you do, that pride is sure to be reflected in the meals you prepare.