CookbookKitchen and tableNo. 42
A restaurant kitchen manualstandard recipes and station guides new cooks read on their phones
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Wren Street kitchenSauté — the hot line, six pans and the pass
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Opening and closing the station
Observation, 1 highlight, 1 note, 362 words
Sauté opens at 3:30, when prep hands over. Do it in this order, every shift, and do not start the ragù until the lowboy is logged.
Opening sauté, in order
Wash your hands, then set your towels
Clean apron, two dry side towels. Nothing on the station is touched before the handwashing sink.
Check and log the lowboy
The thermometer inside reads 41°F (5°C) or below. Write it on the temperature log; if it is above, tell the chef before you load anything.
Make up the sanitiser bucket
Fresh solution, tested with a strip against the chart on the wall. Make it up again whenever it tests weak.
Check the prep against the list
Every item at par for today, labelled with item, date and time. Anything unlabelled or out of date goes to the chef; never cook with it.
Set the allergy pan apart
The marked pan, tongs and board in their own place at the end of the station, clean and dry. They are for ALLERGY tickets and nothing else.
Bring the ragù up to heat
To 165°F (74°C) within two hours, then hold at 135°F (57°C) or above. Log both. See Holding the ragù on the line.
Read what changed, then say so
Any recipe with a Changed line at the top is new since your last shift. When all of this is done, say “Sauté is set” at the pass, before pre-shift.
Opening sauté, in order
- Wash your hands, then set your towels
Clean apron, two dry side towels. Nothing on the station is touched before the handwashing sink.
- Check and log the lowboy
The thermometer inside reads 41°F (5°C) or below. Write it on the temperature log; if it is above, tell the chef before you load anything.
- Make up the sanitiser bucket
Fresh solution, tested with a strip against the chart on the wall. Make it up again whenever it tests weak.
- Check the prep against the list
Every item at par for today, labelled with item, date and time. Anything unlabelled or out of date goes to the chef; never cook with it.
- Set the allergy pan apart
The marked pan, tongs and board in their own place at the end of the station, clean and dry. They are for ALLERGY tickets and nothing else.
- Bring the ragù up to heat
To 165°F (74°C) within two hours, then hold at 135°F (57°C) or above. Log both. See Holding the ragù on the line.
- Read what changed, then say so
Any recipe with a Changed line at the top is new since your last shift. When all of this is done, say “Sauté is set” at the pass, before pre-shift.
```element steps
{
"label": "Opening sauté, in order",
"steps": [
{
"title": "Wash your hands, then set your towels",
"body": "Clean apron, two dry side towels. Nothing on the station is touched before the handwashing sink."
},
{
"title": "Check and log the lowboy",
"body": "The thermometer inside reads 41°F (5°C) or below. Write it on the temperature log; if it is above, tell the chef before you load anything."
},
{
"title": "Make up the sanitiser bucket",
"body": "Fresh solution, tested with a strip against the chart on the wall. Make it up again whenever it tests weak."
},
{
"title": "Check the prep against the list",
"body": "Every item at par for today, labelled with item, date and time. Anything unlabelled or out of date goes to the chef; never cook with it."
},
{
"title": "Set the allergy pan apart",
"body": "The marked pan, tongs and board in their own place at the end of the station, clean and dry. They are for ALLERGY tickets and nothing else."
},
{
"title": "Bring the ragù up to heat",
"body": "To 165°F (74°C) within two hours, then hold at 135°F (57°C) or above. Log both. See *Holding the ragù on the line*."
},
{
"title": "Read what changed, then say so",
"body": "Any recipe with a *Changed* line at the top is new since your last shift. When all of this is done, say “Sauté is set” at the pass, before pre-shift."
}
]
}
```Closing. Label and date what is left, and cool or discard it by the house rules. Log the lowboy again, empty the sanitiser bucket, and leave the allergy pan clean in its place.
How it works
In a small kitchen the manual is the chef, and the binder above the lowboy was right two menus ago. Your assistant types it up: a document per station, each recipe by weight with its plating, holding and Contains line. Cooks read it on their phones behind a password, and when a recipe changes, every link shows it that night.
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