Compléter
Gala Night Breakdown: High-Pressure Kitchen CommunicationVersion en ligne
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.
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
.
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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