Learn more about running a restaurant with our complete guide.
Who runs the pass in a kitchen? This is a question that has puzzled many for as long as restaurants have been around. The answer, however, is not as complex as one might think. In this post, we will explore who runs the pass in a kitchen and why it matters. We will also look at some of the challenges that come with this responsibility. So, who is responsible for ensuring that food goes out to customers in a timely manner? Let’s find out.
: The chef is the head of the kitchen and ultimately in charge of ensuring that everything runs smoothly. The chef will typically organize all staff, assign tasks to each individual, and make sure everything is running according to plan. They are responsible for making sure that food goes out on time and is up to their standards.
The Sous Chef
: The sous chef is second-in-command in the kitchen and assists the head chef with tasks as needed. They take care of any prep work, such as chopping vegetables or prepping sauces, while also keeping an eye on what’s going on in the kitchen at all times. As well as assisting with day-to-day tasks they also help keep things running smoothly if something unexpected happens.
The Line Cooks
: Line cooks are responsible for preparing and cooking the food that is ordered by customers. They have a lot of responsibility as they need to make sure everything is cooked correctly and quickly so that it can be served in good time. It is also their job to keep an eye on the pass, making sure that plates are being sent out when they should be and that all orders have been accounted for.
: In conclusion, we can see that running the pass in a kitchen is not something to take lightly. There needs to be someone who has the experience and knowledge to ensure that everything runs smoothly at all times. While there may be many people involved in this process, ultimately it falls down to the head chef, the sous chef, and the line cooks to make sure that food goes out in a timely manner.