Kitchen Operations
Kitchen Operations tests brigade roles, service flow, communication, prep systems and documentation. Expect questions on tickets, callbacks, FIFO and temperature logs.
Brigade and communication
The brigade may include chef, sous chef, chef de partie, commis and plongeur. Service depends on clear callbacks: the chef calls the order, the station repeats it, and dishes are confirmed before pickup. Tickets are handled in order, with specials and allergies flagged.
Prep and storage
Use prep lists, par levels and FIFO. Label and date all containers. Keep raw and ready-to-eat items separate. Check deliveries against specifications, reject damaged packaging and record temperatures. Log refrigerator, freezer and hot-holding temperatures.
Service flow
Sequence cooking so hot food leaves together. Keep pass area clean and use a bell or verbal call. Monitor ticket times and communicate delays. Between services, restock, clean and reset stations.
Worked example
A ticket includes a rare steak, a fish dish and a vegetarian risotto. The steak rests while the fish cooks, and the risotto is finished last because it waits poorly. The chef calls the pickup, the station repeats the order, and the pass checks allergy flags before service.
Traps that cost marks
No callbacks; preparing dishes without checking allergy notes; poor labelling; ignoring FIFO; and leaving hot food waiting under insufficient heat.
Key points
- Callbacks confirm orders and reduce mistakes.
- FIFO: first in, first out.
- Label and date all prep and storage containers.
- Sequence cooking so dishes finish together.
- Record temperature logs and delivery checks.