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Gala Night Breakdown: High-Pressure Kitchen Communication

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Gala Night Breakdown: High-Pressure Kitchen Communication

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You will read a conversation that takes place during the busiest night of service on a cruise ship. Several problems occur simultaneously, and the kitchen team must communicate quickly and precisely using professional kitchen vocabulary. Read the entire conversation carefully and complete it with the words given.

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Frida Viviana Martínez
Frida Viviana Martínez
México

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Gala Night Breakdown: High-Pressure Kitchen Communication
 

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Gala Night Breakdown: High-Pressure Kitchen CommunicationVersión en línea

You will read a conversation that takes place during the busiest night of service on a cruise ship. Several problems occur simultaneously, and the kitchen team must communicate quickly and precisely using professional kitchen vocabulary. Read the entire conversation carefully and complete it with the words given.

por Frida Viviana Martínez
1

Head Chef : Alright , team , we knew tonight would be intense . Grill station , status update ?

Grill Cook : Honestly , Chef , I ? m completely . I ? ve got four steaks resting , three more searing , and two orders came back because the temperatures were wrong .

Expo : Those two returns are . They ? re not salvageable . We need fresh ones .

Sauté Cook : Chef , I ? m warning you , we ? re running low on beurre blanc . If we don ? t , we won ? t make it to the second seating .

Head Chef : Do whatever you must to keep it going . Just don ? t sacrifice quality .

Sauté Cook : Heard .

Server #1 : Chef , table 45 needs the salmon with the lemon - dill sauce . The guest says they ? re allergic to dairy .

Head Chef : Noted . Tell them it ? s handled . I ? ll call it out to the garde - manger .

Pastry Cook : Careful , ! I ? m carrying hot sugar .

Runner : Chef , the plates for table 19 are ready . Should I now or wait for the last entrée ?

Expo : Run them . They ? ve already been waiting too long . It ? s up on the pass .

Server #2 : Chef ? I messed up . I forgot to enter a lobster order for table 51 and they ? re celebrating a birthday . I need it .

Head Chef : Fine . Call it out to seafood immediately . No mistakes from now on .

Fish Cook : Chef ? problem . We ? re officially out of cod portions . Not even enough to prep one plate .

Head Chef : Then we need to them for the night . Update the system and alert all servers so nobody else promises it .

Fish Cook : Heard , Chef !

Expo : Chef , the line looks packed . I can barely see the counter .

Head Chef : Yes , everyone is . But we push through . Keep communicating ? clear , loud , and correct .

Dining manager : One last thing , team ? there ? s a VIP couple at table 4 celebrating their anniversary . As soon as their entrées are ready , I need a server to and give them the best service of the night .

2

Head Chef : Alright team , listen up . We ? ve got 340 booked tonight , plus a private event on the upper , so expect a heavy push .

Expo : First is up ? two scallops , one ribeye , and a chicken Parmesan for a at table 14 .

Grill Cook : Copy . Do they want the ribeye mid - rare or should I ?

Expo : Mid - rare . And Chef , another chit just dropped ? four burgers , two salmon , and a pasta primavera .

Pantry Cook : How many burgers ?

Expo : You ? re at twelve burgers and counting .

Sauté Cook : Chef , the beurre blanc needs to be made , right ? I can ? t hold it or it separates .

Head Chef : Correct . Keep your station tight and keep checking your pans .

Server #1 : Hey , Chef . . . table 22 says their chicken is a little under . They ? re asking if you can for twenty seconds .

Grill Cook : No problem . I ? ll run it through the salamander now . Tell them it ? ll be up fast .

Prep Cook : Chef , my is ready for the risotto station . Everything ? s chopped , measured , and labeled .

Head Chef : Good . Keep it that way . Tonight is not the night to fall behind .

Expo : Another , two steaks , both well done .

Grill Cook : Heard .

Server #2 : Chef , table 9 . . . the four - top on the far side of the floor is asking how much longer on their entrées .

Head Chef : Check the . If their ticket is still there , we ? re not done . If it is clear , tell them food is on its way .

Expo : We ? ve got six tickets left , but nothing for table 9 anymore , Chef .

Runner : So their order ? s ready to go ?

Expo : Yes . Grab it and go . Let ? s clear the completely before the next seating hits .

Head Chef : Good pace , everyone . Keep going , and stay focused . We ? ve got a long night ahead .

 
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