Management training record.
Pass training.
Running the pass is a very important part of the kitchen, running the pass correctly or incorrectly
can mean the difference between a well run shift and a disastrous shift.
The speed of the kitchen can and should be run from the pass. The pass is where all the food comes through
and this is the last stop before it gets to the restaurant and must be correct when leaving.
The tickets come through 2 machines on each pass, one for the Line Chefs and one for the pass Chef, it is important
that the tickets are called, so that everyone understands what is on order, and when it is to be prepared.
At the Ivy Collection we run 2 Passes; the Hot/Cold Larder Pass (also doubles as the breakfast in the mornings) and
the Main Pass.
Junior Sous Chef and Sous Chefs should run the Cold/Larder Pass and Sous Chefs/Senior Sous Chefs and the Head
Chef should run the main pass.
The pass is a new skill in it's self and you must stay composed and clear and all times, if the chef on the pass is not
in control it is easy for the line chefs to lose their direction and therefore slow the service down considerably. It can
take up to a 45 mins to gain control of the pass again if it is lost on a busy shift, as the checks will not stop coming
just because the chef on the pass has lost control.
That is why it is important that you learn the pass during your training and again at your home site.