Chef told me to organize the walk-in, I’ve been here two weeks. How do I do it?
Chef told me to organize the walk-in, I’ve been here two weeks. How do I do it?
by Cave-Bunny
22 Comments
AKBonesaw
This is what I would say to get someone out of my way. Be more helpful on the line. Attention to what’s next. But maybe I’m wrong. Rotate stock to the front of the shelves and clean the floors.
wensul
Meats/anything that can drip/leak/contaminate other product on the bottom, to start with, I guess…
markusdied
first step is consolidate *everything* you can into smaller containers & retain labels.
then you do your FIFO organization & front n facing, to assure the grab&go element of the walk in is efficient as possible.
then make sure you get everything as organized as possible possibly by type or station or whatever’s best for your operation.
simply putting those veggies into cambros/lexans would drastically improve organization, presentation & stackability. same with the bagged bread, way easier to grab a lexan full of all that bread than to carry an armful of breadbags out
i see enough space on shelves to eliminate that entire cart unless its purpose is to be stocked & transported.
just some thoughts, you got this!
w4rlok94
Labels out, oldest products rotated to the front, consolidate things into smaller containers, if organized by station make sure things are in their proper place. Check if the sheet trays need their parchment paper changed. If there’s dessert ingredients grab a handful of chocolate chips to snack on.
xnoraax
Methodically.
simonisamessyboy
I would be happy if the new guy did this. It passes the “eye test”
noscope360gokuswag
I’ve never seen a place put 40+ lbs of onions in giant lexans on the *top* shelf that’s wild
UNX-D_pontin
things that get used the most near the door, things that are gonna be there for a while to the back
carefulnao
Fire.
Shmectacular
Heavy things should, ideally, not be put on the top shelf. Things used the most closest to the door and as someone else said, meats and drippy things on the bottom shelf
Enough_Ad_9338
I hope they let you out every once in a while. Two weeks is a long time to spend in the walk in.
TraditionalYear4928
Make a plan, start small
One rack at a time. Take input from people who have been there years.
LongDoggie
It might be a set-up. They have some kind of system or at least know where they put things. If you change it around…
Next time there’s a rush, just stay away from the cooks with knives.
knighthawk82
Meat and dairy to the back wall, fruits and vegetables to the front door.
Plantscan handle the constant in and out raising the temperature above 40. But if the animal products hit 41, you can get sanctions from a random inspection and have to throw out hundreds of dollars of product.
If the cart is not a dedicated function, make that the new drop-off zone for chefs returning things for you to put away. Giving them a landing zone keeps them from finding their own. And ypu can move it to the back of the fridge easily to keep everything colder.
maxiquintillion
Organize the racks by food type if it isn’t already. Dairy, meats and proteins, produce, prepped food, and line items should me on their own racks.
Adventurous_Pen1553
The speed racks are simply not being used as… speed racks.
MagnumMyth
Ok, first thing you’re gonna need is a left-handed spatula. Go find one then get back to us.
MrWrym
Well you gotta move the rack and cart away from the door first…
HeatSeekingGhostOSex
Remember vertical storage order. put like items by like items. Like all breads next to each other, etc. if your ready to eat/prepped items share a dish, keep them close to each other. But in general, meats by meats, prepped stuff by prepped stuff, veggies by veggies. Just think about it and don’t forget about food safety.
CurryLamb
You should organize by food colors. Beige food together. Green food together. If meat, a red food, turns green, you move it to the greens. It works!
thechilecowboy
Place items used most at the front
Certain-Entry-4415
Make a list, visit you chef tell your list ask if he sees wrong thing, if he wants more things. Update your list Do it
22 Comments
This is what I would say to get someone out of my way. Be more helpful on the line. Attention to what’s next. But maybe I’m wrong. Rotate stock to the front of the shelves and clean the floors.
Meats/anything that can drip/leak/contaminate other product on the bottom, to start with, I guess…
first step is consolidate *everything* you can into smaller containers & retain labels.
then you do your FIFO organization & front n facing, to assure the grab&go element of the walk in is efficient as possible.
then make sure you get everything as organized as possible possibly by type or station or whatever’s best for your operation.
simply putting those veggies into cambros/lexans would drastically improve organization, presentation & stackability. same with the bagged bread, way easier to grab a lexan full of all that bread than to carry an armful of breadbags out
i see enough space on shelves to eliminate that entire cart unless its purpose is to be stocked & transported.
just some thoughts, you got this!
Labels out, oldest products rotated to the front, consolidate things into smaller containers, if organized by station make sure things are in their proper place. Check if the sheet trays need their parchment paper changed. If there’s dessert ingredients grab a handful of chocolate chips to snack on.
Methodically.
I would be happy if the new guy did this. It passes the “eye test”
I’ve never seen a place put 40+ lbs of onions in giant lexans on the *top* shelf that’s wild
things that get used the most near the door, things that are gonna be there for a while to the back
Fire.
Heavy things should, ideally, not be put on the top shelf. Things used the most closest to the door and as someone else said, meats and drippy things on the bottom shelf
I hope they let you out every once in a while. Two weeks is a long time to spend in the walk in.
Make a plan, start small
One rack at a time. Take input from people who have been there years.
It might be a set-up. They have some kind of system or at least know where they put things. If you change it around…
Next time there’s a rush, just stay away from the cooks with knives.
Meat and dairy to the back wall, fruits and vegetables to the front door.
Plantscan handle the constant in and out raising the temperature above 40. But if the animal products hit 41, you can get sanctions from a random inspection and have to throw out hundreds of dollars of product.
If the cart is not a dedicated function, make that the new drop-off zone for chefs returning things for you to put away. Giving them a landing zone keeps them from finding their own. And ypu can move it to the back of the fridge easily to keep everything colder.
Organize the racks by food type if it isn’t already. Dairy, meats and proteins, produce, prepped food, and line items should me on their own racks.
The speed racks are simply not being used as… speed racks.
Ok, first thing you’re gonna need is a left-handed spatula. Go find one then get back to us.
Well you gotta move the rack and cart away from the door first…
Remember vertical storage order. put like items by like items. Like all breads next to each other, etc. if your ready to eat/prepped items share a dish, keep them close to each other. But in general, meats by meats, prepped stuff by prepped stuff, veggies by veggies. Just think about it and don’t forget about food safety.
You should organize by food colors. Beige food together. Green food together. If meat, a red food, turns green, you move it to the greens. It works!
Place items used most at the front
Make a list, visit you chef tell your list ask if he sees wrong thing, if he wants more things.
Update your list
Do it