Part of the Prep and Production Cook track. Lesson 10 of 10.
Where in the shift: the last thirty minutes.
Prerequisites: Modules 1, 42, 45.
The sequence
Walk the line and check what is there against what the night needs.
Tell the line what is short, what is different, and what is new.
Note the hold times on anything already made.
And write down what the next prep shift needs to know.
The decisions
What to communicate. This is a handoff and per Module 1 it is the most commonly unowned point in a small kitchen.
Three things always get said: what is short, what changed, and what is on a clock.
A substitution accepted at receiving. A batch made smaller than usual. A brisket that landed at three and has been holding since.
And what to leave for the next prep shift. A note is a handoff. Assuming they will notice is not.
What you are reading
The par levels against the night type.
And the line's own state — what is already low, what got used more than expected.
What goes wrong here
The handoff not made. The line discovers the shortage at nine.
A substitution not communicated. Cook times changed and nobody connected it.
And the hold clock unstated — a brisket that has been in the cabinet for six hours and nobody on the line knows.
Verification
Ask the line at the start of service what they were told. If they cannot say, the handoff did not happen.
The boundary
None specific.