One of the finest restaurants in the city of Philadelphia
Saucier (Current Employee) – Philadelphia, PA – November 13, 2012
My typical work day begins with walking in and saying hello to every member of the AM kitchen staff. After I make my rounds, I set-up my station. I check the reservation sheet to see if there are any special request, dietary restrictions, or VIP guest eating lunch. Then I do the general requisition for kitchen staples and items I ordered to come in for the day. After this I start the stock and begin prepping the station for service. At around 10:30, I pull out my cart and set up the station for service once I have done this I continue finishing up the last of the prep I need for service. At 11:30, the kitchen is open for service here I'm responsible for expediting orders to stations and cooking all meat, specials, and all vegetables that accompany these dishes. After service, I wrap up my station and put back in walk-in, strain and ice stock. For the last 20- 30 minutes of the day are spent prepping for the next day, sauces, mis en place for stations, etc.