Most people think chefs spend their entire day flambéing, garnishing, and posing dramatically over plates of food. But before the first appetizer even hits the table, a mountain of work has already happened.
If you’ve ever wondered what goes on in a chef’s kitchen, you’re in for a surprise. Here are six tasks chefs do every day behind the scenes.
1. Clean Equipment Before Cooking
One of the most underrated tips for cleaning stainless steel restaurant equipment is to clean it before starting service. Grime from yesterday plus heat from today equals a sanitation headache. Wiping down flat tops, sharpening knives, and checking fryer oil all happen before cooking.
Pre-service cleaning isn’t about hygiene, but also efficiency. A pristine work area sets the tone for a smoother shift and fewer accidents.
2. Prep Ingredients by the Hour
Kitchens require perfectly timed choreography. Chefs build their mise en place stations with surgical precision, chopping pounds of vegetables, marinating proteins, and portioning sauces. This process typically starts two to three hours before opening, setting the entire day’s rhythm.
Forget “winging it.” Every sauce, garnish, and side is measured and packed into containers, so there are no surprises when the dinner rush hits.
3. Plan for Specials and Substitutions
Most guests don’t realize the “catch of the day” might exist because the vendor shorted their salmon delivery. Chefs spend part of their morning scanning deliveries, checking quality, and pivoting the menu if something’s missing or subpar. Specials are often a result of what showed up freshest, and whatever didn’t.
In many kitchens, chefs also coordinate with front-of-house staff on wording and presentation, so that these quick changes don’t look like last-minute fixes.
4. Cross-Check Dietary Restrictions
Modern kitchens cater to a wide range of dietary needs—gluten-free, shellfish allergies, vegan, and more. Chefs often prep designated areas, color-coded utensils, or separate storage bins to prevent cross-contamination. It’s part culinary prep, part food safety protocol.
Menus might look simple, but behind the scenes, a lot of effort goes into ensuring no one ends up with an EpiPen in their hand.
5. Coach the Line
Before service, chefs gather the team for a quick 15-minute meeting. They walk through any changes to the menu, review yesterday’s trouble spots, and assign stations. It’s not always Gordon Ramsay-level intensity, but it sets expectations.
The pre-service huddle keeps everyone sharp, synchronized, and one step ahead of the chaos.
6. Adjust for Timing and Pacing
During the rush, chefs act like traffic controllers in aprons. They time every dish to land on the pass simultaneously, whether it’s a solo order or a 12-top. If a table’s steak finishes too soon, chefs hold it. If the risotto’s dragging, the other entrees wait. Timing isn’t just a courtesy; it’s the whole job.
And when one plate is off, the entire rhythm of the kitchen suffers.
Want To Work in a Kitchen?
Now that you’ve read about these six tasks chefs do behind the scenes every day, know: there’s a reason it’s called the back of the house. It runs on systems, sweat, and planning.
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