Many caterers are struggling to find cooks and kitchen help. They needed new ideas and solutions to avoid closure. In this article, we offer a new way to help.
A long-standing problem in the profession is that there are few good and not so good professionals. Chefs either go abroad or find a completely different job, where they can work weekends and less overtime. The problem has only been multiplied by the epidemic period, creating an even greater shortage. But when customers are hungry, they don't ask how many people are in the kitchen, just that their food is perfect and served quickly. So the industry and suppliers are turning to other solutions to get the job done.
Working together, solving problems
In the past, we have also tried to provide as much help and ideas as possible as a supplier to our fellow chefs on how they can shorten the queue of tasks. On a much smaller, much larger scale, it is worthwhile for employers to consider these, as they can save hours and wasted materials. For example, souvidation can be prepared in advance, and to perfection. There is no need to teach new techniques to the helpers or even employ a cook for each shift. Just get the souvidized ingredients out, fry them and serve. The cooks can prepare and the guests get quality food on time, even if the chef is off. When cutting meat, we can't always “come up with’ a slice, but not enough for a brasso. It is important to be aware and minimise waste in the kitchen, as even the restaurant cannot use everything.
Slicing - time wasted!
Slicing and portioning meat is just as laborious and time-consuming. What's more, it really does require a skilled butcher or chef, because each guest looks at the one slice that is placed on his or her plate. That is why the shape, texture and preparation of the meat must be perfect. The storage of meat is not the least important aspect either, as it is always a good idea to order fresh from a reliable supplier during the summer to reduce the chance of mistakes. Preparation is one of the longest processes in the kitchen, requiring kitchen maids, helpers and tools. Visit pre-sliced But with meat, we not only replace labour and equipment, we also meet hygiene requirements with a reliable supplier.
Meat slices - star recipes
One of the hottest dishes of the day is steak, including the succulent, fat-crusted sirloin steak cooked to perfection, or a huge rib-eye steak. The secret is always in the freshness of the meat, the way the animal is kept, the way it is expertly sliced and cooked. If you know the latter, you know the rest our help. In addition to the steaks, there are also Hungarian classics, such as the perfect pecsenye From with mashed potatoes, fresh coleslaw and lightly mustarded. The ladies' choice of meat is often lean pork and loin. Thinly sliced, lightly pounded and served with a generous cheese and herb stuffing, or as cordon bleu. All of these dishes require a lot of care to prepare to be good, so it would be a shame if the quality of the ingredients were to be compromised.
