The Bear provides insight into working as an expeditor in a professional kitchen, a job that is fulfilling yet demanding. The expeditor serves as the crucial link between front and back of house, ensuring that prepared dishes are plated correctly according to tickets. Organization is essential to manage multiple orders and customer specifics. Different restaurants may have varying approaches to running the pass, with some head chefs also taking on the expo role to ensure quality control across orders.
Working the pass as an expeditor can be one of the most fulfilling jobs, but it can also fall apart quickly if the person doing it is not organized.
The expo's job is to be the link between the front of house and the back of house, ensuring every dish is plated accurately according to ticket orders.
The way food is arranged, including garnishes and sauces, needs to be consistent, while specific customer requests must be accounted for.
In many smaller fine dining establishments, the head chef will also serve as expo, allowing for the maintenance of quality control.
Collection
[
|
...
]