First sous chef job in my career, that is RM seafood. If I say my philosophy or theme at working RM seafood, it gonna be "Raising the standards, increase the intensity" or "focus, details and push every day, every fuckin' day". I learn so many things since I start working RM seafood.
When I start working RM seafood back on July 31st(I believe), the kitchen was honestly not in shape or stragiht up mess! So first one month I spend my time to tight up kitchen and organize the kitchen. I believe organization is the bottom of the pyramids, key of the success. Everything such as structure of kitchen, station set up, mise en plus, labor schejule and produces in working coolor need to be orginized by order and with reason and theory. For example dry storge, organize all the shelves by category, put spices alphabetically, put clear straight visible labels on the containers, simple, basic but must be done right. I set up demo and has been followed these days, least I did something at RM!
But best part of last 6 months working at RM seafood was learning management or should I call business side of the restaurant.... not really cooking, I say !! Ordering, schejuling, inventory, meeting.... all these were totally new to me since I never work as managemnet position. I still need to learn more about food cost, labors, marketing, e.t.c.
On the other hand, the funnest part of work is without saying being creative and making new dishes. I had several opportnity to contribute my ideas into RM menus, was truely awesome. I cannot wait to post my dishes and talk bout it on this blog soon!
So... as I said previous post, I originally took this job to be sous chef who is in charge of RM upstairs. After several extension, we set the date of opening RM upstairs, Feb 2nd. During January I was working for this opening. Mise en plus list, station break down, kitchen structure, developoing menu... How RM upstairs opened, I wanna start talking bout it from next post....Labels: RM seafood