KITCHEN TIME HACKS
Constantly working in an environment where every second matters, chefs have developed several survival tactics to help navigate their prep lists and overcome the daunting task of a busy service.
By Kira van Niekerk
Starting with a phrase every chef will hear from the moment they step into the world of hospitality,“ Mise en place.”
It is the most crucial phrase for developing a sense of discipline. This phrase, translating to“ everything in its place,” helps a chef stay organised during their prep time.
Chefs will review a recipe, gather their ingredients, process them as instructed, collect all necessary tools, and only then start cooking.
For a section that handles a large number of vegetables, their setup could include a green board, a sharp knife, a bowl for waste( items that the chef will not use but discard), and separate bowls for high-quality, processed items that will be used.
This helps keep the station clean and organised, encouraging a clear mind.
Saving time in the kitchen requires having the right tools and equipment to process food efficiently. Blunt knives are unacceptable, and chefs definitely get aggressive when someone uses a dull knife in their section.
It is safe to say that sharp knives save lives. Experience in the kitchen teaches you when to use a stick blender and a regular blender. For example, from my personal experience, I’ ve learned that I need to blend a mint and coriander gel with a stick blender, but blend a blood orange gel with a standard blender.
Both of these elements are gels, but two different methods are needed to save time. I would explain why, but I just don’ t have the time( see what I did there?).
My favorite time-saving method in the kitchen is multitasking. I personally like to turn it into a game for myself. I clock into work, read the prep list, and see how many tasks I can knock out all at once.
I start by turning on the fryer. While it’ s preheating, I set up the station with two trays: one for my frying basket and another with a paper towel bleeder. I place my ingredients to be fried. While waiting, I start unmolding everything that was frozen the night before, clean the area, and take dishes to the scullery. I then begin baking tuiles for our dish and check the fryer ingredients in between. Three tasks completed in 30 minutes; doing this for an hour means we can tick off six tasks on the prep list.
Before service, chefs will start setting up and removing everything that needs to go in the fridge. All sauces, purees, and gels are stored in bottles, piping bags, or saucepans. The setup always follows the same order.
Everything has a place because chefs depend on muscle memory. Not to suggest that chefs don’ t think, but thinking costs a second when getting hot food to the table.
As a chef myself, I can honestly say that every chef is a little crazy and almost has a built-in timer, continuously and subconsciously measuring how long each task takes. With the clock ticking, each chef comes up with ridiculous ways to save time, like stuffing miscellaneous items into their apron because they don’ t have time to throw them away or clean their peeler and melon baller right now.
All of the above demonstrates how chefs strive to save time just before the chaos of service and the tasks that follow cleanup.
10 | Summer 2025 / 26 • essentialflavours. co. za