IN THE KITCHEN – ORGANIZATION IS EVERYTHING
Culinary Cues
MARCH 21, 2022
Storerooms and coolers are organized so that containers are all pointed in the same direction with labels facing out, sauté pans at a line cooks station are stacked with the handles facing in the same direction, and a cook’s production list is written either in order of work to be done, or in terms of the amount of time each task requires.
Let's personalize your content