Hi jack, I’m new to this pan section and I have some questions: 1. when you cook prawn linguine, is it chicken stock or white wine u added? 2. What are your reasons for putting lid on top of pan when cooking linguine? 3. when we have our hands full and nothing is needed right away, do we just ignore head chef calling out new order? 4. are you sous chef?
1: we reduce white wine before serving and bottle it so it doesn’t take as long to reduce when we get smashed, a busy night will do 100-130 pastas a night 2: just to speed up the process of cooking, we get really busy. Have to save as much time as we can. 3: he calls out new orders, and we can either remember them, or go back to the docket to check. He also will yell out the order we are all about to send out to the table, sometimes you need to stop what you are doing to get something out because there was a mistake, or chef just needs a dish for another table, Realistically Whatever the Head Chef Need to do that first no Questions Asked, but there is a different System in every kitchen that’s why communication is key, 4: yes I’m the Sous Chef 🔪 cheers for the Questions
Just a quick question: Why aren't you & those guys wearing gloves? I hope ya'll atleast was your hands between cooking 😁 Btw, love to see you being so busy cooking awesome things 👌. Greets from netherlands!
In Australia, we do wear gloves doing certain jobs while we prep, but during service we all have a sink, soap and paper towels for between different dishes/ proteins. I probably wash my hands 100 times every night. Cheers for the comment 🔪🤙🏼
@@JackHiggott Thanks for the comment! 100 times a night, damn 😅. Good to hear you make sure nobody gets sick cause of bacteria, some chefs don't give a shit about that... Cheers bro, looking forward to see more POV cooking video's✌
@@D-Frontic wearing gloves during service is not a good thing since moisture builds up and changing gloves and washing your hands at the same time its going to waste a lot of time.
@4:46 UGH!!! FoH not on top of allergies, really pisses me off. Just last night, again, rang up an order that would have made for a bad time for that customer with the gluten allergy.
Loving the dance moves from the grill chef at 10:40 and 11:26
nice vid :) can u link ur playlist?
and he's left handed...awesome
@@jrregan If you look closer to the tickets hanging there, it's how it's suppossed to be ;)
how you all keep up with that many tickets at once blows my mind. Can you give us a tour of the restaurant in a future video?
Yeah you just have to focus on what you can cook at once, and just make sure your always cooking and plating food at the same time
How do you actually stay on top of those tickets?
Love the videos 🤙🏻
I love cooking skills sir 🫶
1:00 wash ya hands boy
Hi jack, I’m new to this pan section and I have some questions:
1. when you cook prawn linguine, is it chicken stock or white wine u added?
2. What are your reasons for putting lid on top of pan when cooking linguine?
3. when we have our hands full and nothing is needed right away, do we just ignore head chef calling out new order?
4. are you sous chef?
1: we reduce white wine before serving and bottle it so it doesn’t take as long to reduce when we get smashed, a busy night will do 100-130 pastas a night
2: just to speed up the process of cooking, we get really busy. Have to save as much time as we can.
3: he calls out new orders, and we can either remember them, or go back to the docket to check. He also will yell out the order we are all about to send out to the table, sometimes you need to stop what you are doing to get something out because there was a mistake, or chef just needs a dish for another table,
Realistically Whatever the Head Chef Need to do that first no Questions Asked, but there is a different System in every kitchen that’s why communication is key,
4: yes I’m the Sous Chef
🔪 cheers for the Questions
Makes sense bro. Your speed excel all the other guys on pan section it’s truly impressive.
Thank you for your reply and keep up the good work mate. :)
No gloves?
Man what knife do you use there? Mac？
Kasumi
Just a quick question: Why aren't you & those guys wearing gloves? I hope ya'll atleast was your hands between cooking 😁
Btw, love to see you being so busy cooking awesome things 👌. Greets from netherlands!
In Australia, we do wear gloves doing certain jobs while we prep, but during service we all have a sink, soap and paper towels for between different dishes/ proteins. I probably wash my hands 100 times every night. Cheers for the comment 🔪🤙🏼
@@JackHiggott Thanks for the comment! 100 times a night, damn 😅. Good to hear you make sure nobody gets sick cause of bacteria, some chefs don't give a shit about that... Cheers bro, looking forward to see more POV cooking video's✌
@@D-Frontic wearing gloves during service is not a good thing since moisture builds up and changing gloves and washing your hands at the same time its going to waste a lot of time.
What brand are the aluminum pans you use would you have to go to a kitchen supplier shop
I will check tomorrow for you
@@JackHiggott Thank you Jack
@4:46 UGH!!! FoH not on top of allergies, really pisses me off. Just last night, again, rang up an order that would have made for a bad time for that customer with the gluten allergy.