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customers know that the service at the Post Meridian is great. But few people know what happens behind the scenes. Every morning, the head chef and the sous chef choose the days specials. Then they tell the butcher which meats they need. And they also give directions to prep cooks. At 6 o'clock, the restaurant opens. Line cooks listen to the caller to find out what foods to cook. On busy nights, a swing cook helps the line cooks at different food stations. Finally, the pastry chef prepares desserts. Everyone in the kitchen works together to make sure that customers have a great meal!
customers know that the service at the Post Meridian is great. But few people know what happens behind the scenes. Every morning, the head chef and the sous chef choose the days specials. Then they tell the butcher which meats they need. And they also give directions to prep cooks. At 6 o'clock, the restaurant opens. Line cooks listen to the caller to find out what foods to cook. On busy nights, a swing cook helps the line cooks at different food stations. Finally, the pastry chef prepares desserts. Everyone in the kitchen works together to make sure that customers have a great meal!
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