Track Overview
The job: produce plated food to standard, at speed, through a set break.
The shift: setup, service, breakdown — with the demand arriving in spikes on a published schedule.
What makes it hard in this room: twelve minutes, twice a night, and a station that was built into a hundred-year-old building rather than designed.
Prerequisites for the whole track: Modules 4, 7, 21, 23, 24, 25, 43, 44, 45, 51.
What this track does not cover: the pit, which is Pit Production Cook, and the constraint analysis, which is Kitchen Lead.
Contents
- Station Setup
- Working the Flat Top
- Working the Fryer
- Chicken Fried Steak and the Breading Station
- Plating and the Pass
- Modifications and Allergens
- The Set Break
- Holding and the Line's Own Product
- Breakdown and Close
- Working When Something Goes Wrong
Lessons
- Lesson 1 — Station Setup
- Lesson 2 — Working the Flat Top
- Lesson 3 — Working the Fryer
- Lesson 4 — Chicken Fried Steak and the Breading Station
- Lesson 5 — Plating and the Pass
- Lesson 6 — Modifications and Allergens
- Lesson 7 — The Set Break
- Lesson 8 — Holding and the Line's Own Product
- Lesson 9 — Breakdown and Close
- Lesson 10 — Working When Something Goes Wrong