“7 days a week. 14 hours a day. Sounds familiar? Well if you’re a chef then this is what your typical day looks like. You will be surprised to know that during this time the chef’s are not just cooking but planning menus & inventory, ordering, checking operations between multiple branches and much more. They are the superheroes of any kitchen!
We decided to visit one of the best Irani cafe in town, where we met Anahita Dhondy, Chef Manager, SodaBottleOpenerWala and saw what her day looks like.
The day starts early! You have to be there by 10:00 am, slip in your chef coat, make that neat hair bun and enter the kitchen.
The kitchen is already roaring with the noise of junior chefs who have their cooking armour on and are prepping up for another busy delicious day.
The chef checks the kitchen inventory, makes a list of things needed through the day and then heads out to meet the vegetable supplier who is waiting with tons of fresh vegetables at the back side of the kitchen.
“I personally select all the vegetables. They are an important part of the dish and can really change the way a dish tastes”
This is the time when work commences. It is during this time that the prep work for lunch begins. Any dishes that take longer to cook such as basic gravies, garnishes, soups are prepared.
The chef is on her toes, supervising, tasting so that each dish is perfect.
The lunch crowd typically begins to arrive around 11:30 am., and it’s then that the chef’s full attention must be devoted to how her staff is performing in the kitchen. The kitchen is brimming with orders, some dishes the chefs prepare personally but for most of them she has trained her staff. However she checks, plates and garnishes every order before it goes out.
The Calm before the Storm
After lunch service is over is when the chef has her lunch. It’s their personal time. This is what Chef Anahita does, she opens her laptop looks at some new recipes, plans tomorrow’s menu, checks operation with the other branch & briefly looks at all the upcoming events.
It’s the time right before the staff starts arranging ingredients for dinner. Roughly between 3:00 – 5:00 pm.
The dinner crowd arrives in early evening, and this is most often the busiest time of day. Usually beginning around 6:00 p.m. and lasting until 9:00 or 10:00 pm, the dinner rush involves a great deal of activity in the kitchen, all of which must be supervised and coordinated by the chef.
Finally the restaurant shuts by 11 and this is when the chef leaves for home.
Most of us just love food & we do not know the kind of passion, planning and hard work that is behind every delicious recipe. Today KitchenAid salutes Chefs for their passion and love for cooking & food.
So do you think you have it in you to be an executive chef and run your own kitchen?
Let us know in the comments below!