Sous Vide in busy a la carte setting...

[Broken English]

Hi all,

I'm just about to be moved onto either meat or fish station at the restaurant I'm currently working, and they use sous vide almost exclusively, which I've never used in a busy restaurant before, only at home or as an experiment.

Does anyone have any tips for keeping ahead on the line at a restaurant which routinely does 200/250 covers on a busy night? Any help would be greatly appreciated.

Cheers,

James

[minas6907]

I'm not trying to sound sarcastic or anything, but if your working at a restaurant that operates like this, shouldn't some of the fellow kitchen staff be giving you some tips and training?

Edited October 5, 2011 by minas6907 (log)

[Broken English]

Oh yeah, and no doubt they will, but we all know there is more than one way to skin a cat, so I'm looking for additional advice I can have at my disposal to quickly determine a system that works well for me.

Maybe it's a long shot, but I was hoping some people who have a bit of experience could give me a few tips on what works for them.