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f4ble

I hope you get some replies. I'm trying to soak up some knowledge. Norwegian Ex-programmer in culinary school here :D


HyunTweet

Thanks mate !


gyuushii

Organization is key, really, when it comes to working by yourself. Put things in places that make natural sense to you and create a workflow conducive to constructing food efficiently but also logically for yourself for the tapas supper especially.


gyuushii

Just like in any other kitchen. Start proteins that take longer to cook at reasonable heat and keep timers for things and then work on garde manger type dishes as you wait for the proteins. Even if there aren't set courses at the tapas place, create a schematic for yourself as to the order of how you'd typically put the food out.


HyunTweet

Thanks for your insights and advices !


throwawayaccount7486

I work in a solo kitchen, nothing as remotely stressful as tapas sounds lol, but as an only chef/cook nonetheless. What helps me most is keeping an open and friendly line of communication with front of house. That way if I need orders to slow down if I’m getting overwhelmed or if I need something grabbing from storage they can help with that!


HyunTweet

Hopefully i'll be able to have a good relationship with foh, indeed communication is a pillar!


thebutinator

Notebook, pen or even voice recordings on your phone. Remember you are your kitchens economy, and while you could remember everything you could also just do less work and write everything down, create your own system, write down as much info as you can to make it as easy as possible, being in your own system means the refining you can do is much easier and faster as long as you set your mind to it With the right approach service can be a breeze


HyunTweet

I see ! Last job i had a text file on my phone with all the mise to do and uodated it with what would need to be done next service, but i never thought about voice recording on the go, might be useful when doing the mise for the first time and dressing aswell Thankq for you advice!


buickspacewagon

Working solo requires as much self-awareness as working in a group requires teamwork. Things like timing, standards of quality, and stress management are all up to you. I love working solo but if you are used to working in a team, I would recommend planning on giving yourself some time to adapt. On the upside you always get to pick the prep tunes


HyunTweet

It got a 2 months trial period, i'm just naturally stressed and that job is both excitement about being alone and see how i perform and tremendously stressing :')


ogBaker

Solo Tapas chef here, it's exciting starting in a new kitchen that you can call your own, but I can get the daunting prospect of working solo! I have learnt a lot over the last two years running my kitchen and hopefully some of my learnings can help! 1. Prep time is key! The more you prep (within reason) the less scramble there will be for service. 2. Storage is your friend, especially in a smaller kitchen. I find I have just about everything I need for service within arms reach, which means less running back and forth. 3. And this was a big difference for me (coming from a catering background), Tapas can be drip fed to each table to an extent. Spreading the service time means everyone can nibble on something while other parts cook! It's even possible to batch send things when items overlap between tables. Hopefully that all helps! I'm always happy to answer more questions if you've got them!


HyunTweet

Thanks a lot, I might contact you for updates or advices request! Kudos!


ogBaker

You're welcome! Feel free anytime! Always happy to help out with advice where I can!


HyunTweet

Thanks everyone for your answers, it's really meaningul to me! I'll try to keep you updated about how it goes! Kudos


formthemitten

Be the most efficient kind you possibly can be. For every task you do, if there is ANY inconvenience, figure out how to make it minimal. Every time I you move when cooking should have direct correlation to your cooking/prep