The Great Hall
Different styles of shifts The Great Hall: Different styles of shifts
By Chefmartin (Chefmartin) on Monday, April 10, 2000 - 08:52 pm: Edit

I am about to open a 65-90 seat upmarket Brasserie, Just a notch below fine dining. We will be a 7 day operation, open for lunch and dinner. I am looking at a 5-6 handed kitchen including pastry chef. I was wondering what styles or different shift structures other chefs have experienced and would you mind sharing ideas?

By Chefmartin (Chefmartin) on Wednesday, April 12, 2000 - 07:23 am: Edit

When I talk about shift structures I refer to, for example, split shifts; straightshifts; Four days on, three days off; Prep cook throughout the day, service cooks coming in just prior to service...that kind of thing. Thanks

Add a Message

This is a private posting area. A valid username and password combination is required to post messages to this discussion.