Morning Preparations
The day starts early for Carlos, our Sous Chef. He begins by reviewing the menu for the day and preparing the mise en place (prepping ingredients) for the lunch service.
Lunch Service
During the lunch service, Carlos assists the Executive Chef in cooking and plating the dishes. It’s a busy time in the kitchen, but teamwork and organization are key.
Afternoon Prep
After the lunch service, it’s time to prepare for the dinner crowd. Carlos checks the inventory and preps the ingredients needed for the evening.
Dinner Service
The dinner service is the busiest time of the day. Carlos and the team work tirelessly to ensure that each dish is prepared to perfection.
Praesent Iaculis sit Vehicula
Lap. 4 Tellus A17-B27