Check every crate from suppliers — reject anything soft, off-color, or suspect.
Break down proteins, portion sauces, and set every station before service starts.
Run the crew through tonight's specials and any 86'd items. No surprises.
Drill a new cook on knife technique until the cuts are consistent and safe.
Taste every sauce and component — adjust salt, acid, heat on the spot.
Call tickets, plate dishes to order, and push the crew through the rush.
Low on halibut — decide whether to push the special or pull it now.
Scrub stations, log waste, and check food costs against tonight's covers.
Test a new dish idea with leftover ingredients — scribble notes for next week.
- Cook and plate dishes to order during a live dinner service.
- Design new menu items by experimenting with flavors and ingredients.
- Taste everything constantly and adjust seasoning on the spot.
- Direct a kitchen crew through a chaotic, fast-moving dinner rush.
- Train junior cooks on knife skills and cooking techniques.
- Is this dish ready to plate, or does it need another minute?
- Should I keep this dish on the menu, or cut it to simplify service?
- Is my cook struggling and needs help, or should I let them figure it out?
- Do I push a creative new dish tonight, or play it safe with what sells?
- Is this ingredient still good enough to serve, or do I toss it?
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