Last Updated on October 4, 2022 by Lauren Beck
There are a lot of terms that get tossed around in the restaurant industry, and it can be hard to keep track of them all. One term you may have heard is “stash.” But what exactly is a stash in a restaurant?
Essentially, a stash is anything that a restaurant keeps on hand that is not being used at the moment. This could include extra supplies, ingredients, or even equipment. Typically, a stash is kept in the back of the restaurant so that it is out of the way and not taking up space that could be used for other things.
Why do restaurants keep stashes?
There are a few reasons. First, it allows them to be prepared for busy times or sudden increases in customer demand. If a restaurant runs out of an ingredient or item, they can quickly grab it from their stash rather than having to run to the store or stop service altogether.
Second, it can help restaurants save money. If a restaurant knows they will need a lot of a certain ingredient in the future, they can buy it in bulk and keep it in their stash. This way, they can get a lower price per unit and have the ingredient on hand when they need it.
Finally, a stash can help a restaurant be more efficient. If a restaurant has all of the supplies and ingredients they need on hand, they won’t have to waste time running around looking for things. This can help them keep their kitchen running smoothly and avoid delays in service.
What is a stagiaire in a restaurant?
A stagiaire is a French term that refers to an unpaid intern who works in a professional kitchen. Stagiaires typically work for a few weeks or months and are usually young cooks who are just starting out in their careers. Some restaurants use stagiaires as a way to try out new cooks before they hire them, while others use them to provide extra help during busy times. However, stagiaires are not allowed to work in the United States due to labor laws.
Pros and Cons of staging in fine dining restaurants
There are both pros and cons to having stagiaires in a restaurant.
Pros:
- Stagiaires can provide extra help during busy times.
- They can be a source of new ideas and creativity.
- Restaurants can use them to try out new cooks before hiring them.
Cons:
- Stagiaires are not paid, which means restaurants may be taking advantage of them.
- They may not have the same level of experience as other cooks, which could lead to mistakes.
- If not managed properly, stagiaires can create additional work for the kitchen staff.
What do you do when you stage at a restaurant?
If you are stagiairing at a restaurant, there are a few things you can do to make the most of your experience.
First, be willing to work hard. Stagiaires are typically expected to work long hours and do whatever is asked of them. This may include prep work, cleaning, dishwashing, and more.
Second, be open to learning. Take the time to observe what the other cooks are doing and ask questions when you don’t understand something.
Third, be flexible. Things can change quickly in a kitchen, so be prepared to adjust on the fly.
Finally, have fun! Stagiairing can be a great way to learn about the restaurant industry and to find out if it is the right career for you.
What is an apprentice chef called?
An apprentice chef is commonly called a commis chef. A commis chef is a junior chef who works under the supervision of a senior chef [1]. They are responsible for learning all aspects of the kitchen and helping with the day-to-day operations.
Conclusion
A stash is a collection of items that a restaurant keeps on hand for future use. This could include extra supplies, ingredients, or even equipment. Restaurants keep stashes to be prepared for busy times or sudden increases in customer demand. Stashes can also help restaurants save money and be more efficient.
A stagiaire is an unpaid intern who works in a professional kitchen. They are typically young cooks who are just starting out in their careers. Some restaurants use stagiaires as a way to try out new cooks before they hire them, while others use them to provide extra help during busy times.
Reference:
- https://www.masterclass.com/articles/how-to-become-a-commis-chef
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