Kitchen Staff Struggle with Equipment & Processes
10 posts in the last 60 days, all from r/KitchenConfidential.
“Pro chef for 20 years. Looking to buy new timers for my team. Hate the ones I have now, Taylor brand. I don't want the big tabletop triangle guys, looking for something a bit more compact. Anything you guys like using? Easy to use/manipulate buttons/reset with gloves on in a…”
“Reposted from r/AskCulinary . TL;DR: PacoJet 2 Blade is stuck in the down position and my chef is gonna throw a fit if I can't fix his Uber-expensive toy please help.”
“Hi I've been doing my first kitchen job for a few months and suddenly have been made the lead and so im in charge of everything. However I have barely any experience and no matter how many times it gets explained I don't understand the complete 'schedule' of fryers. I've been…”
Several posts highlight challenges faced by kitchen staff, ranging from equipment malfunctions (dishwashers, dicers) and improper usage (burnt pans), to concerns about efficiency and safety (neck fans). There's a recurring theme of learning through observation and experience.
SOURCES (21)
“Hi I've been doing my first kitchen job for a few months and suddenly have been made the lead and so im in charge of everything. However I have barely any experience and no matter how many times it gets explained I don't understand the…”
“This thing is used daily and hanging by a thread submitted by /u/MeanMrMustard15 [link] [comments]”
“What do you all recommend? I've never needed one before, but we just got a deli slicer for our restaurant and I flatly refuse to use or let anyone use it without one. I've seen accidents from them before and just no. But I see a wide variety of prices, webstaurant has them for 90-160$ but I can find them on Amazon for anywhere as low as 10$ (definitely don't trust that) to 40$, which seems like a reasonable compromise. submitted by /u/JusticeIncarnate1216 [link] [co”
“I work in a big kitchen. Probably 50+ people on any given day. There are house knives and theyre decent quality metal but they’re not maintained well so the blade isn’t level with the bevel so 1/2 the time the whole blade isn’t even making contact with the cutting board. Every time I’ve brought my personal knives in I end up stopping because I catch someone not realizing the difference between mine and a house knife. I don’t even think it’s a disrespect thing. I have several henckels and wuhstof”
“what is this tool? It is made by Inox. To me it seems like some kind of grater, but I’m not quite sure. submitted by /u/Acrobatic-Scholar324 [link] [comments]”
“Pro chef for 20 years. Looking to buy new timers for my team. Hate the ones I have now, Taylor brand. I don't want the big tabletop triangle guys, looking for something a bit more compact. Anything you guys like using? Easy to use/manipulate buttons/reset with gloves on in a busy kitchen. Let me know! submitted by /u/Splashwaterfalls [link] [comments]”
“Reposted from r/AskCulinary . TL;DR: PacoJet 2 Blade is stuck in the down position and my chef is gonna throw a fit if I can't fix his Uber-expensive toy please help. submitted by /u/SunLiteStarBrite [link] [comments]”
“Just spent the last 30 minutes separating these pans with my hands and a spoon. Any tips for storing these stacked but not stuck? submitted by /u/Resniperowl [link] [comments]”
“Me and the boar's head rep tried sharpening it but it doesn't work. Things like ham fall apart, the edge of American cheese that initially goes in first looks rough. My other slicer works fine It stops rotating when it hits resistance. Another girl that was gonna work here before me thinks the blade needs to be replaced. I think it might be the motor, as it should still rotate even if dull. The owner is hoping it's an easy fix. Let me know what you think it is! submitted by ”
“So I had my first shift as a kitchen porter the other day. Hadn't done it in a few years so I was quite rusty. It was good overall but what slowed me down was stuff building up on the clean end. I do have a shelf for clean plates but it's only so big. The difficulty I had was finding the best times to return the clean plates to the pass. The pass is narrow and I don't want to get in the way of the chefs when they're cooking. But it's busy all the time and I need to move the p”
“Recently I have started to become annoyed by those steel scrapers like they are just horrible to work with, yet I see them in many kitchens. submitted by /u/Conscious-Bowl8591 [link] [comments]”
“This is the tale of three kitchens...I was playing D&D with fellow cook friends last night and we started complaining about our kitchens. There is a debate going on in one kitchen about how to best handle line prep. And I want to add more "best way to..." to their response. Kitchen has service that can run 6 to 80 covers a night. Most food is prepped daily and used within 72 hours. However, some food is batch cooked and frozen. 1 cook uses the steamer to thaw then places in cooler.”
“Baked a pizza and got some splatter, I tried Dawn and it worked a little. I have a steamer I can try. What would you recommend submitted by /u/basicusername67 [link] [comments]”
“Yes, he has had it for that long. Yes, he still uses it. Yes, he keeps sharpening it. Yes, he has another paring knife that would be much better. submitted by /u/Disastrous_Seesaw_91 [link] [comments]”
“I have this silver tray I’ve only used once to serve cheese and it left marks I’ve been unable to remove. Does anyone have any tips? I’ll be so upset if the tray is ruined after only one use! What I’ve tried so far: Aluminum foil, hot water, baking soda mix Weiman silver wipes Dawn dish soap submitted by /u/OkKing4858 [link] [comments]”
“Apparently telling someone to wait for a pan to cool is a waste of time? Yes the fire alarm was tripped 🤦🏻 submitted by /u/EcstaticMembership [link] [comments]”
“I just noticed this on the spec sheet while reordering a part. I’ve been using this dicer for three years now. I’ve unscrewed the handle to clean inside this section, I just never realized that this was a tool, I thought it was just part of the wedge. submitted by /u/nickname2469 [link] [comments]”