Most chefs have the luck of working in the back of the house, where they do not have to worry about customers watching their every move. Some, however, work behind display stations, where they must keep the food presentable and engage customers while also doing their job. It’s really important to keep the line moving smoothly, so being too chatty to customers can be a drawback. Professional display station chefs recommend cutting food into smaller pieces so they can cook faster. Try incorporating some flare into your cooking to keep the customers engaged, while also completing your job.

Key Takeaways:

• Unlike in the back of house, chefs working at display stations must be able to engage customers while simultaneously making sure food retains its quality and is prepped quickly.
• When training chefs who are about to tackle the art of display cooking, consider providing these pieces of advice.
• Students are given a meal voucher to a campus eatery and, after their meal, fill out an online survey rating their experience. Student reviewers typically get up to four assignments per semester.

“Unlike in the back of house, chefs working at display stations must be able to engage customers while simultaneously making sure food retains its quality and is prepped quickly.”

http://www.foodservicedirector.com/managing-your-business/managing-staff/articles/5-tips-offer-chefs-working-display-station