We’ve taken key tasks, broken them down by time costs and looked at how each can be made more efficient.
| Task | Time taken in hours/min in each day including mise en place | Who is responsible | Cost per task in euros | Cost per hour in euros | Tips/alternatives |
|---|---|---|---|---|---|
| Creating Mains | 3 hours | Sous-Chef de Cuisine | 60 | 20 | Let Commis build. Sous Adding finishing touches. |
| Roasting/Braising Meats | 4 hours | Chef de Partie | 60 | 15 | Rub meats with bouillon to boost cooking flavour and juices and reduce cooking time. |
| Creating Stock | 3 hours | Chef de Partie | 45 | 15 | Use a prepared stock/bouillon created by commis chefs and checked by chef de partie. |
| Preparing Soups | 2 hours | Chef de Partie | 30 | 15 | Use a prepared base created by the commis chef and finished by chef de partie. |
| Preparing Salads | 3 hours | Chef de Partie | 45 | 15 | Use prepared leaves and salad dressing. |
| Preparing Starters | 2 hours | Chef de Partie | 30 | 15 | Use prepared dressing and sauces for consistency. Usa a photograph of each dish and use as reference for the commis chef to recreate. |
| Creating Sauces | 4 hours | Chef de Partie | 60 | 15 | Use prepared sauce bases for adding signature flavours. Basis can be prepared by commis chef. Use prepared herbs and spices to save time in preparation. |
| Preparing Desserts | 3 hours | Chef de Partie/ Pastry Chef | 45 | 15 | Use some pre-prepared ingredients such as ice cream, dessert bases and fruit coulis that take time to create. |
| Larger Inventory and Rotating Stock | 2 hours | Chef de Partie | 10 | 5 | Make it easy by putting clear use by dates on the front of each item so can be seen at glance. |
| Ordering | 1 hour | Chef de Partie | 15 | 15 | Use your last order as a base but ask suppliers to look at what you currently buy and present new but relevant products. |
| Pot Washing | 4 hours | Chef de Partie | 20 | 5 | Invest in a dish washing machine. |
| Preparing Meat/Fish | 3 hours | Chef de Partie | 45 | 15 | As your meat supllier to prepare your most common cuts of meat. Ask your fishmonger to fillet your regular order. |
| Vegetable Preparation | 4 hours | Chef de Partie | 60 | 15 | Train a kitchen assisteant to wash and peel vegetable so chef de partie can give final touches and cook. |
