I looked up CFA kitchen out of curiosity and was surprised to see this as one of the popular videos. Out of pure coincidence, this just happens to be the CFA I work at, and even crazier, the guy in the video JUST stopped working there today. He was a great breader and an awesome manager
Chick fil a was my first job. I worked there for about a year during my senior year in high school. I worked in the kitchen. I mainly packaged the grilled foods, Mac and cheese, cookies, and fries. I worked the fryers and grill too while I was there. It was a fun job but definitely stressful at times
everything is relatively clean (for a breading area), things are labeled, cross contamination safety is being practiced ... very good, good job. (from a ex Line Cook trainer)
Thank you for saying this! These commenter are so smart ass and Hugh and mighty saying oh he'll be fired oh he'll be holding 12 minutes. But he is TRAINING, how can someone learn if he rushes through everything?!
This video help me a lot ! Thanks for sharing it, I’m not gonna judge you could do it better, and by this time I can say you do it better know than you did 1 year ago.
People are complaining about the speed he’s going like HE’S NOT SHOWING YOU A TRAINING VIDEO!!!! Like think about it 🤔 how can you learn if he’s speeding through it??? Then you gone complain about him going too fast and need to slow down smh 🤦🏾♂️
He may have some improvement opportunities, however I give him props for doing this video. We should all be encouraging and uplifting one another to be our best instead of being judgmental. What would Truett do?
Hes doing the same things, but the setup and little details are so wild to me 😂 my boh director would get so pressed by this because of the inefficiency
I work in the kitchen I do almost about everything he’s doing it correct but unfortunately it’s not fast enough specially busy days I found many ways to bread and to fried it’s a stressful Job 😅
"I need you to cook those 4 Filets for 4:20 but I want them prepared and sent out the window in 2 minutes or less. And there are 12 cars outside all wanting CFA sandwiches." This is how it actually is in the kitchen at CFA
@@lordfarquaad5268 There are a variety of methods I've seen and used (been with CFA for two years now). e.g., my preferred method for breading fillets is much faster and doesn't sacrifice quality for it. Honestly, my filets might even look better, but I did nothing but bread for 6 months straight so that is to be expected. What I do is this: 1) I take my left hand and grab a fillet by the "tail" and dip in into the milkwash. 2) I then pull it out of the milkwash and gently flick my wrist to get rid of the excess milk a bit quicker. 3) I toss the filet into my coater, skin-side up. 4) my right hand will already have a handful of coater at this point, which I will toss on top of the filet to effectively bury it. 5) I will use my right hand to press firmly onto the fillet in the coater, thus splaying it out and packing the coater onto the fillet. Meanwhile my left hand will be going to grab another fillet by the tail, basically restarting at step 1. 6) While my left hand is dipping a new fillet, my right hand will flip the filet in the coater so that the bone-side faces up. 7) I will then draw the left-hand filet out of the milk and my right hand will re-bury and press the right-hand filet. 8) I will grab the right-hand filet, flick it to remove excess coater, and toss it skin-side up into my transfer pan while my left hand transfers the next filet into my coater. And from there, I just basically rinse, wash, and repeat untill I have the desired number of filets prepped in my transfer pan. It's useful to note that I always place my filets skin-side up, with the tails facing the same direction, in my transfer pan so as to facilitate faster, more accurate loading of the machines (aka friers). There is not a wrong way to bread, per-se. All that really matters is *quality of service* and *speed of service.* Whichever technique you use to accomplish those endgoals does not concern me personally.
If you bread that slow during a lunch rush you will get pulled immediately. Also, when you are doing the nuggets turn the drain pan long ways its fits.
@@kikigarbage if you’re on machines and you call the chicken back and make buns you’re doing something right. Here in LA only leaders and above are buns and machines were able to call chicken and keep an eye on everyone
@@yomomma6377 okay being honest I worked there for 7 months and it was miserable but only because we were understaffed I was prolly the best cook there after basically running most of the back by myself but the work is easy to pick up on and it’s pretty chill you’ll like it if you don’t live in Louisiana where everywhere’s understaffed. Good luck
Hey guys! Sounds like most of you work in the kitchen. I am currently a drive-thru team member and have been contemplating joining the kitchen staff. Is it true that kitchen team members have higher pay? And, based on your experiences, do you think being a kitchen team member is a good option? Any info or tips is much appreciated!
idk if this is true for other chick fil a’s but for us kitchen team members are payed $0.50 more than those in the front. as a kitchen team member working in the front is the easier option, as i sometimes see some members in the front just standing around. in the back there’s usually always something to do, if your chick fil a busy, as ours is almost all the time. working in the back requires you to be fast paced. i personally enjoy it. i always find something to do even if it’s not busy. there’s a true bond between all of us who work in the back. we’re all a big family. you’re also respected more from those in the front. working in the kitchen is quite fun, if i may so myself. i love the fast pace environment and always doing something so that could be why. whether you want to go to the back is personally up to you. if you want the challenge, i’d say give it a try :)
All I can say is, I USED to Bread and Open the Back at 5:30 AM everyday basically. This is my AAron showing you the way of someone who does not do this. 4 years here, Never going back🌈
I will say, when you’re breading regular/spicy filets, it’s much more efficient if you grab the filets, dip them in the milkwash with one hand and bread them in the coater with the other hand and grab another filet and dip in the milkwash as you’re breading the other one
If you do it like that during rush hours you will be behind on time and every customer will be mad for waiting30 minutes or longer to get a fast food sandwich, you gotta use both hands and be as speedy as you can
He didn’t get rid of the gloves too early he got rid of them in order to drop the chicken yellow is for raw. He also didn’t put on other gloves because you need clear gloves to drop chicken or bare hand in order to not let anything raw touch the machines even if yellow gloves are clean you don’t not touch anything with them besides raw food. So no what he did was right the only think he messed up was grabbing the holder bare handed and not washing his hands before getting new gloves but that’s debatable
That’s cool. I hope to get a job at Chick-fil-A soon so was cool to see this done. I’m sorry but what bugged me at the end was - that was the spicy 🌶 fryer - weren’t those regular chicken strips
Strips can be cooked in the spicy fryer due to the fact that it doesn't change the flavor of the strips. It's a very clear and part of the training, just so you know.
I can tell this guy is not experienced on breading or machine. He was doing everything the hard way to. He took like 20 seconds just breading and pressing down on the filet. Only supposed to press down on it one. Kinda hurts me watching this because I work at cfa in the kitchen 🤣
@@Invisiblehand123 we dunk the chicken in it before using the coated to bread it. It makes the chicken taste better and it makes the coated stick on easier
Just be yourself and answer honestly. And just understand that you may not get an offer right away. I have already been through 3 interviews with one location and 1 with another for the past 3 months. I just heard back from the first location that they just got more positions available and they should be setting up one more interview with the owner. You may not have to wait this long in your situation but don't be surprised if it takes a while to possibly get an offer because most Chick-fil-A's have a big team and not all positions need to be filled right away. Just remember to be yourself and treat the interview like a regular conversation with a normal person.
Clear gloves are supposed to be used by those handling the "machines" or fryers and yellow gloves are supposed to be used by those breading. He should never touch the L without gloves. The thing that bothers me the most about this video is his breading setup. We dont get a huge pan for milkwash like this one does. We also have a pan for strips instead of having to pull them out from under the breading table.
@@jimcostant wow man you’re comment took me back how the heck was that a year ago. Anyway it’s a great place to work I still am working here. Your first day just don’t stress and people will tell u what to do. Just don’t worry too much
Yes it's just one person who does it all, there is only one breading table. And yes it's a LOT of work. Keeping up can be very difficult. That's why sometimes there is a wait on your food, simply because the amount of people who ordered exceed what the breader made. Usually the person breading is a very hard worker and has lots of experience doing it. The breading table must also be cleaned every night which makes it even harder to keep up with all the orders. I worked in a Chick-fil-A kitchen for over 2 years, tough job.
@@kennygriego8288 I currently work in a store that just opened 5 months ago. Breading happens to be my favorite station, although it can gst REALLY tough at times.
Christian Corona yeah man! The whole two in a half years there I’ve been on breading most of the time. Even managing, cause some people just can’t keep up. But in my opinion funniest station in store. But I struggle on primary a lot so I enjoy what I’m usually bad at to get better if that makes sense
I work at one too man but there's times like what he's working where in the reflection their screen isn't full and filled so he was in a down peak period of sales. Meaning he has time for the demonstration/training for others
Yall leave him alone, he's probably nervous af doing this little video and he probably did it for a promotion or something 😂😂😂😂 I ain't gonna lie tho, I was being a little judgemental at first too
I suck at this position, omg is a living hell I think this is the worst thing ever and you have to carry all the chicken and that shit is heavy as fuck.
@@Ta-bh8ky they are a different color because they are marinated in a garlic marinade thing before we get them, and then we filet and marinade them ourselves in a different transfer pan before putting them on the grill.
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Shannon Rozzi yes he did use a lot of gloves but I also work in the kitchen and your supposed to wash your hands after taking your gloves off no matter what.
Each kitchen works completely different, as long as your gloves are on and touching raw, you can take it off (which yours bare hands are clean) and do stuff, BUT if you didn't see, at 7:47 he did touch the raw pan w/out gloves and later on touched the machines/elbow. Also Idk if it's just my kitchen, but for the strips, we drop the strips in the oil and quick pick it up, then drop it again, same with filets...
He did a lot of things wrong in that video. That is not the Pathway way to bread nuggets. He didn't even use the transfer pan, the nuggets had too much coater on them, and how he dropped them into the fryer was incorrect too.
When you bread and especially when you don't have a "machine" person. You have to change your gloves. Especially when you are changing between breading regular and spicy.
@@brayw3424 what are you talking about? I’m sure as a restaurant there are guidelines that govern the operations not to mention the health risk to customers. The fact that you wrote that, I’m wondering are you saying that customers safety and health is secondary and giving them a break is primary?🙄. Therefore if customers get sick would your response be the same?
More criticism, My man drops the Damn Filets at 0.8 Drops left, meaning He should show you how they CLEAN THE FILTER. This guy does not work in the Back. Shame on anyone how thinks this Guy as a MANAGER knows WTF HES DOING. Only a Plad Shirt Re Re who is here for the Vid. Sad days for CFA
So many things worn with this video. 1, when you moved from breading station to fryer. You might have taken off your gloves but you should have taken off the apron too. 2nd, you should have let those nugs sit undisputed for a minute or two before moving them. You just knocked off whatever breading you just put on there off. There is more but you need to go watch it and do better. Keep going.
i just know they are holding whenever he’s on breading
Lmfaoooo
🤣🤣🤣
This comment made my day.
That spicy is extra tick XD
😂😂
I looked up CFA kitchen out of curiosity and was surprised to see this as one of the popular videos. Out of pure coincidence, this just happens to be the CFA I work at, and even crazier, the guy in the video JUST stopped working there today. He was a great breader and an awesome manager
I went to school with him 😂 that’s crazy
Why did he stop
he was an ass breader
Wow that’s a big coincidence
He quit cus he was holding on chicken too much
Chick fil a was my first job. I worked there for about a year during my senior year in high school. I worked in the kitchen. I mainly packaged the grilled foods, Mac and cheese, cookies, and fries.
I worked the fryers and grill too while I was there. It was a fun job but definitely stressful at times
Honesty man, it gets so crazy I forget to put Mac in the oven and we run out, happened to me twice this week
That’s what I’m about to do 😂. I just had an interview there today and I got the job, and I’m gonna Be a senior this fall
Can you give me some advice I'm 16 and I'm trying to work at cfa for the first job and I'm hoping to work as one of the kitchen members.
@@owenpampo4120 i3m currently a junior and just had an interview today
And there is like a wrapper that does all the burgers and assemble them and wrap them
everything is relatively clean (for a breading area), things are labeled, cross contamination safety is being practiced ... very good, good job. (from a ex Line Cook trainer)
People really dont get that HE IS SHOWING NEWBIES HOW TO BREAD not how to bread fast like what
exactly lmao
Thank you for saying this! These commenter are so smart ass and Hugh and mighty saying oh he'll be fired oh he'll be holding 12 minutes. But he is TRAINING, how can someone learn if he rushes through everything?!
This video help me a lot ! Thanks for sharing it, I’m not gonna judge you could do it better, and by this time I can say you do it better know than you did 1 year ago.
Fun watching your demonstration,great Job🙌🎉🙂
Any boss willing to grind through it with team in all areas got my vote up
I have to remember all this if I get hired at Chick Fil A cause I can’t keep asking co workers when they’re busy
Being a person that works in the kitchen at Chick-fil-A.. this video was painful to watch iykyk
If you're gay you're gay
I’ll be starting pretty soon doing this so this is a good training video
how was it? are you still there or was it bad
People are complaining about the speed he’s going like HE’S NOT SHOWING YOU A TRAINING VIDEO!!!! Like think about it 🤔 how can you learn if he’s speeding through it??? Then you gone complain about him going too fast and need to slow down smh 🤦🏾♂️
He may have some improvement opportunities, however I give him props for doing this video. We should all be encouraging and uplifting one another to be our best instead of being judgmental. What would Truett do?
Preach bro. We all make plenty of mistakes and have plenty of room to grow in our own skillsets and habits!
Good work Bryson!
He grabbed the raw pan with no gloves
7:47
Hes doing the same things, but the setup and little details are so wild to me 😂 my boh director would get so pressed by this because of the inefficiency
Thanks for the video! 👍
i work in the back and we rotate positions every day
No transfer pan under the nugget basket when transferring to the fryer as a safety specialist I'm definitely gonna have to write you up.
How do u stock chicken in the thawing cabinet
I think this guy rebelled and made his own training video.
What’s up bro Good job😂
Prolly should stick to scheduling “time on spicy” “not down” 🤯🤯🤯
If you do like this man you will be behind from experience
I work in the kitchen I do almost about everything he’s doing it correct but unfortunately it’s not fast enough specially busy days I found many ways to bread and to fried it’s a stressful Job 😅
Think I could do this attaching handle and detaching it to basket a bit different hop id be decent if I got to point
"I need you to cook those 4 Filets for 4:20 but I want them prepared and sent out the window in 2 minutes or less. And there are 12 cars outside all wanting CFA sandwiches."
This is how it actually is in the kitchen at CFA
Sounds like they like to keep the pressure on😒
bruh
That’s why you should constantly be dropping birds bro
Now you got me scared because I got Orientation Tomorrow
HOW DID IT GO@@khalilsmall174
As a full time breader it's totally different than the way I do it
oh yeah, how do you do it
Same it kinda hurts to watch
Same. I am always on breading, and if I did it this way I would be fired for being too slow.
@@lordfarquaad5268 There are a variety of methods I've seen and used (been with CFA for two years now).
e.g., my preferred method for breading fillets is much faster and doesn't sacrifice quality for it. Honestly, my filets might even look better, but I did nothing but bread for 6 months straight so that is to be expected. What I do is this: 1) I take my left hand and grab a fillet by the "tail" and dip in into the milkwash. 2) I then pull it out of the milkwash and gently flick my wrist to get rid of the excess milk a bit quicker. 3) I toss the filet into my coater, skin-side up. 4) my right hand will already have a handful of coater at this point, which I will toss on top of the filet to effectively bury it. 5) I will use my right hand to press firmly onto the fillet in the coater, thus splaying it out and packing the coater onto the fillet. Meanwhile my left hand will be going to grab another fillet by the tail, basically restarting at step 1. 6) While my left hand is dipping a new fillet, my right hand will flip the filet in the coater so that the bone-side faces up. 7) I will then draw the left-hand filet out of the milk and my right hand will re-bury and press the right-hand filet. 8) I will grab the right-hand filet, flick it to remove excess coater, and toss it skin-side up into my transfer pan while my left hand transfers the next filet into my coater. And from there, I just basically rinse, wash, and repeat untill I have the desired number of filets prepped in my transfer pan.
It's useful to note that I always place my filets skin-side up, with the tails facing the same direction, in my transfer pan so as to facilitate faster, more accurate loading of the machines (aka friers).
There is not a wrong way to bread, per-se. All that really matters is *quality of service* and *speed of service.* Whichever technique you use to accomplish those endgoals does not concern me personally.
@@sixfivenotaswede7293 you will work at Chick-fil-A forever.
Cups?! Lol for the most part we drop whole bags at my store.
Update this GUY is Holding on Filets🌪🔥
They're holding on everything at this point if this is my Chick-Fil-A and also why is the milkwash container for non spicy MASSIVE
Is the chicken here marinated or just raw in the first stage? Thank you!
If this man did this on our breading table he would not last 10 minutes.
If you bread that slow during a lunch rush you will get pulled immediately. Also, when you are doing the nuggets turn the drain pan long ways its fits.
Especially if you don't have a machine person. They got like an easy 12 min hold on this guy 😅
I've been on machines for 2 months. Does that mean I suck at every other station😭
@@kikigarbage if you’re on machines and you call the chicken back and make buns you’re doing something right. Here in LA only leaders and above are buns and machines were able to call chicken and keep an eye on everyone
He just adjusted his relight sleeve a bit after closing pressure fryer he forgot to wash his hands
He didn’t use a transfer pan
Just got the job pretty nervous for training and stuff so ima try to get a start lol.
How’d it go lol I got the job and training Monday
@@yomomma6377 okay being honest I worked there for 7 months and it was miserable but only because we were understaffed I was prolly the best cook there after basically running most of the back by myself but the work is easy to pick up on and it’s pretty chill you’ll like it if you don’t live in Louisiana where everywhere’s understaffed. Good luck
@@ssj10ethan32 oh wow 😭
@@yomomma6377 How did it go?
@@BoisNation super good 😎
HOLDIN ON BRYSON! DUDES MAKIN TIK TOKS AGAIN
Best comment
He's so nervous crap I'm nervous too
Hey guys! Sounds like most of you work in the kitchen. I am currently a drive-thru team member and have been contemplating joining the kitchen staff. Is it true that kitchen team members have higher pay? And, based on your experiences, do you think being a kitchen team member is a good option? Any info or tips is much appreciated!
I'm not 100% sure about the high pay but i want to switch to front! It's back breaking work especially because we're understaffed.
idk if this is true for other chick fil a’s but for us kitchen team members are payed $0.50 more than those in the front. as a kitchen team member working in the front is the easier option, as i sometimes see some members in the front just standing around. in the back there’s usually always something to do, if your chick fil a busy, as ours is almost all the time. working in the back requires you to be fast paced. i personally enjoy it. i always find something to do even if it’s not busy. there’s a true bond between all of us who work in the back. we’re all a big family. you’re also respected more from those in the front. working in the kitchen is quite fun, if i may so myself. i love the fast pace environment and always doing something so that could be why. whether you want to go to the back is personally up to you. if you want the challenge, i’d say give it a try :)
you also don’t have to worry about being in the sun or heat when working drive thru :)
Back crew does all the heavy lifting and makes you a stronger person
front gets payed higher at mine
Show this to whataburger please, 6 minutes for frozen tenders ain't it
Post a new video please
chick fil a never changes their menu or oil
How often do they change out all the oil?
All I can say is, I USED to Bread and Open the Back at 5:30 AM everyday basically. This is my AAron showing you the way of someone who does not do this. 4 years here, Never going back🌈
First of all when you touch the machine you always take off yellow gloves and apron lol
I will say, when you’re breading regular/spicy filets, it’s much more efficient if you grab the filets, dip them in the milkwash with one hand and bread them in the coater with the other hand and grab another filet and dip in the milkwash as you’re breading the other one
If you do it like that during rush hours you will be behind on time and every customer will be mad for waiting30 minutes or longer to get a fast food sandwich, you gotta use both hands and be as speedy as you can
Does anyone know how old you have to be to work in the back of the house?
16
This guy has never breaded before.
Looks like maybe shift leader from foh or director of operations.
They don't really bread. They just have the same people do it every day.
@@standingwithukraine2695exactly
So wait….did you put the strips in the same frier as the spicy filets? Do y’all do spicy strips?
Some places do but you’re able to put strips and spicy in the same fryer but spicy does NOT go in any other fryer
Hey i am cesar and i Just stated at chick fill a and i am learnig. With you're video THANKS 🙏 😊
Unfortunately, the gloves aren't keeping the rest of the area decontaminated.
Am I the only one who noticed that he didn't change his gloves before loading the regular fillets into the fryer?
I think that was like he made mistake first time and got rid of gloves too early
He didn’t get rid of the gloves too early he got rid of them in order to drop the chicken yellow is for raw. He also didn’t put on other gloves because you need clear gloves to drop chicken or bare hand in order to not let anything raw touch the machines even if yellow gloves are clean you don’t not touch anything with them besides raw food. So no what he did was right the only think he messed up was grabbing the holder bare handed and not washing his hands before getting new gloves but that’s debatable
That’s cool. I hope to get a job at Chick-fil-A soon so was cool to see this done.
I’m sorry but what bugged me at the end was - that was the spicy 🌶 fryer - weren’t those regular chicken strips
You’re allowed to drop strips in the spicy fryer since they are both marinated.
Strips can be cooked in the spicy fryer due to the fact that it doesn't change the flavor of the strips.
It's a very clear and part of the training, just so you know.
Didn't he leave the spicy fryer open but closed the regular chicken fryer? Or did I miss something?
@@jimreed2138spicy fryers are usually kept in open mode
Why are their henny racks so much nicer than my store's 😂 ours are all fucked up
I can tell this guy is not experienced on breading or machine. He was doing everything the hard way to. He took like 20 seconds just breading and pressing down on the filet. Only supposed to press down on it one. Kinda hurts me watching this because I work at cfa in the kitchen 🤣
You Got any tips on working in da kitchen? Just got hired btw
@@BelieversDwell just make sure you pay attention and ask questions
Do things slower when training so newbies can see the detail of trainer's movements.
👍
Does anybody tell me how to make milk wash ? All steps and make everyday in the morning or make to let overnight
So we make them at night so it can be ready by the morning, then we make one in the afternoon so it can be ready for night
Make it while you are closing and put it in your cooler. You get 4 bags and pour it in one of the big white bowls. Mix it well with water.
What is milk wash exactly? I've never used anything other than egg.
InvisibleHand it just comes in powdered patches so we don’t really know what’s it in
@@Invisiblehand123 we dunk the chicken in it before using the coated to bread it. It makes the chicken taste better and it makes the coated stick on easier
Seems to me the strips went into the wrong fryer
Lmaooo..😭
good work ethic 👍👍
not in th least
He suck my man is without a doubt holding on chicken for atleast 10 mins
I have an interview Wednesday and I’m so nervous
Sameeee
Just be yourself and answer honestly. And just understand that you may not get an offer right away. I have already been through 3 interviews with one location and 1 with another for the past 3 months. I just heard back from the first location that they just got more positions available and they should be setting up one more interview with the owner. You may not have to wait this long in your situation but don't be surprised if it takes a while to possibly get an offer because most Chick-fil-A's have a big team and not all positions need to be filled right away. Just remember to be yourself and treat the interview like a regular conversation with a normal person.
@@krispykremeking2329 I got my interview yesterday and I got the job
@@snowgirl32 congratulations! I unfortunately didn't get hired for Chick-fil-A. But I'm now a auto detailer...
@@krispykremeking2329 oh ok purr get yo bag another way
Pretty sure you’re supposed to wear gloves when you handle stuff near the fryers, but whatever I guess.
Brian Lister not raw gloves
Cheezus Christ That’s not my point, when you drop something in a fryer you’re supposed to be wearing a pair of clear gloves.
Chungus Bepis if only we had time for that. Your hands should be clean underneath anyways if you’re washing them properly
Clear gloves are supposed to be used by those handling the "machines" or fryers and yellow gloves are supposed to be used by those breading. He should never touch the L without gloves. The thing that bothers me the most about this video is his breading setup. We dont get a huge pan for milkwash like this one does. We also have a pan for strips instead of having to pull them out from under the breading table.
@3:00 is that the peanut oil
How does training work do I just walk in my uniform and they'll tell me what to do?
Are you doing well with I start tomorrow. Any advice?
@@jimcostant wow man you’re comment took me back how the heck was that a year ago. Anyway it’s a great place to work I still am working here. Your first day just don’t stress and people will tell u what to do. Just don’t worry too much
@@nate-ox5lw Thank you
Is there normally one person to coat all the chicken for drive thru/inside?
Yes it's just one person who does it all, there is only one breading table. And yes it's a LOT of work. Keeping up can be very difficult. That's why sometimes there is a wait on your food, simply because the amount of people who ordered exceed what the breader made. Usually the person breading is a very hard worker and has lots of experience doing it. The breading table must also be cleaned every night which makes it even harder to keep up with all the orders. I worked in a Chick-fil-A kitchen for over 2 years, tough job.
In my experience, even on the low end cfa’s. It’s still a tough job, doing a $3000 hour on your own can be tough and fun
@@kennygriego8288 I currently work in a store that just opened 5 months ago. Breading happens to be my favorite station, although it can gst REALLY tough at times.
Christian Corona yeah man! The whole two in a half years there I’ve been on breading most of the time. Even managing, cause some people just can’t keep up. But in my opinion funniest station in store. But I struggle on primary a lot so I enjoy what I’m usually bad at to get better if that makes sense
Christian Corona you work in New Mexico? Reason asking cause a store opened about 4 or 5 months as well
Great job! Young man :)
I just had my first day on breading and I’m already faster than this guy
Bruh you don’t have time for that when you are busy I’m telling you cause I work for one !!!
don’t be a dick
@@simplykalinaaa7394 he is right when its busy it's a different story
I work at one too man but there's times like what he's working where in the reflection their screen isn't full and filled so he was in a down peak period of sales. Meaning he has time for the demonstration/training for others
For real man. He would never survive a lunch rush.
Bruh, this was hard too watch coming from a fellow breader
5k hour good luck with that tech
I know he’s working so slow 😂
Imagine breading 1 spicy at a time lmao
Yall leave him alone, he's probably nervous af doing this little video and he probably did it for a promotion or something 😂😂😂😂 I ain't gonna lie tho, I was being a little judgemental at first too
Karlie Hoover yeah that’s fair, lmao
Chic-fil-a should pick him as a trainer for this documentation. He is very shaky.
I suck at this position, omg is a living hell I think this is the worst thing ever and you have to carry all the chicken and that shit is heavy as fuck.
Do the grilled fillets look like the regular fillets u fry
@@Ta-bh8ky they are a different color because they are marinated in a garlic marinade thing before we get them, and then we filet and marinade them ourselves in a different transfer pan before putting them on the grill.
What’s the easiest job in the kitchen for chick fi la?
@@sarahuerta222 fries by far simplest job in my opinion just because I been on that position for 6 months straight Lol
Weak lol
Show the screen I guarantee you they are in the red with a breader like this.
LOL
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I work in the kitchen as well but he didn’t wash his hands before dropping the nuggets in the machine , all that raw is still on him
jason taylor I guess you didn’t notice all of the gloves he used.
Shannon Rozzi yes he did use a lot of gloves but I also work in the kitchen and your supposed to wash your hands after taking your gloves off no matter what.
But when he dropped the chicken it was still raw
Each kitchen works completely different, as long as your gloves are on and touching raw, you can take it off (which yours bare hands are clean) and do stuff, BUT if you didn't see, at 7:47 he did touch the raw pan w/out gloves and later on touched the machines/elbow.
Also Idk if it's just my kitchen, but for the strips, we drop the strips in the oil and quick pick it up, then drop it again, same with filets...
what i do if im a breader and i have to drop the chicken is put on fresh gloves so im not touching the elbow with raw gloves or my hands
This position is called the breading specialist right?
Nah just the breader
He did a lot of things wrong in that video. That is not the Pathway way to bread nuggets. He didn't even use the transfer pan, the nuggets had too much coater on them, and how he dropped them into the fryer was incorrect too.
Broski that kitchen floor looks horrendous
yo my guy you forgot the nuggets...
No he didn’t ?
@@Tj-uc5sx he put them in and never took them out
@@itsspades8055 bro that's not the breaders Job, that's someone on boards responsibility to get the fryer that's going off
nah fam the guy on nuggets gotta get those bad boys
Even I know this guys bad at his job
needs a good clean
But this is what is taught on pathway so it's good
In person training > pathway
Good lord a lot of yellow gloves in trash
When you bread and especially when you don't have a "machine" person. You have to change your gloves. Especially when you are changing between breading regular and spicy.
he put filets on top of the basket wtf is he doing
The Oil sure is DARK....🙄🙄🙄back to watching Soap Making videos at pinkladybathandbody
Yeah I’m sure you can keep it clean 6 days a week while being slammed with customers. Give them a break
The oil gets filtered throughout the day, and has a decent life.
Honestly, it looks pretty decent. Don't see any pieces floating around.
@@brayw3424 what are you talking about? I’m sure as a restaurant there are guidelines that govern the operations not to mention the health risk to customers. The fact that you wrote that, I’m wondering are you saying that customers safety and health is secondary and giving them a break is primary?🙄. Therefore if customers get sick would your response be the same?
More criticism, My man drops the Damn Filets at 0.8 Drops left, meaning He should show you how they CLEAN THE FILTER. This guy does not work in the Back. Shame on anyone how thinks this Guy as a MANAGER knows WTF HES DOING. Only a Plad Shirt Re Re who is here for the Vid. Sad days for CFA
lmfao
AS A BREADER YOU'RE SUPPOSED TO BE WEARING YELLOW GLOVES AT ALL TIMES AND CAN'T TOUCH THE FRYERS!
your cooked
This kitchen is small
Extremely inefficient on time. At sonic we picked a bag of tenders out the freezer, rip it open into a simple frier and done in 2-3.
Lol!! When you drop chicken fillets you dip it once in the fryer and than place it in the fryer. Lol this guy is so slow
To slow!!!!
He's doing a demonstration, not speed test.
Dirty af!
Horrible no speed nuggets also need to be shook to they are starting to look pink
So many things worn with this video. 1, when you moved from breading station to fryer. You might have taken off your gloves but you should have taken off the apron too. 2nd, you should have let those nugs sit undisputed for a minute or two before moving them. You just knocked off whatever breading you just put on there off. There is more but you need to go watch it and do better. Keep going.
So many mistakes….
He Quit Chick-fil-A and so Did I there nothing but lie's and Drama
this guy has literally no clue what hes doing
Key402 he does, you dont😂
I do the same thing he does
Richard Strehlow Music bruh he trash lowkey but folks trying
disgustingly slow, my pleasure to say that btw.
Kinda hot trash no cap