Ase Ina Prophetic World Outreach

THE REALITY OF A CHEF’S LIFE
By Horluwahsegun Sodeke Matthew

A 16-Hour Shift (6 AM – 10 PM)

For many chefs, working 12 to 18 hours a day, six days a week is considered normal. You miss holidays, family gatherings, and weekends. Being sick? Not an option unless you're in a hospital. Your feet ache, your back is stiff, and the constant pressure is draining you. Service is a war zone—yelling, stress, and unrealistic expectations. The industry glorifies the “grind” mentality, making chefs believe that suffering is a requirement for success.

But what if it didn’t have to be this way?

Imagine a five-day workweek with 12-hour shifts, or even a four-days-on, three-days-off system. It may sound unrealistic, but progressive kitchens are proving that sustainable schedules create happier, more productive chefs without compromising quality. I’ve worked in kitchens where 12-hour shifts felt rewarding, and others where it felt like pure hell—the difference was in management, team culture, and workflow efficiency

Being a chef is one of the most demanding and rewarding careers. The long hours, physical strain, and high-pressure environment make it tough, but with proper structure and discipline, a 16-hour shift can be productive and fulfilling.

📌 A CHEF’S DAILY SCHEDULE (6:00 AM – 10:00 PM)

🔴 6:00 AM – 7:00 AM | BREAKFAST SETUP & QUALITY CONTROL

✔ Arrive at the kitchen and inspect cleanliness, mise en place, and equipment.
✔ Conduct morning team briefing—assign roles and review the breakfast menu.
✔ Quality check on the breakfast buffet and à la carte menu:

🥤 Are juices fresh?

🥚 Are all hot and cold stations fully stocked?

❄️ Is everything at the correct temperature?
✔ Quick tasting of sauces, hollandaise, and garnishes before service.

🔴 7:00 AM – 10:00 AM | BREAKFAST SERVICE (PEAK HOURS)

✔ Full focus on executing à la carte orders and buffet restocking.
✔ Coordination between hot line, pastry, and front-of-house.
✔ Handle VIP guest requests and dietary restrictions with precision.
✔ Ensure smooth service flow and replenish buffet stations.
✔ Troubleshoot any service issues—delays, overcooked eggs, or missing items.

🔴 10:00 AM – 10:30 AM | POST-BREAKFAST CLEANUP & RESET

✔ Deep cleaning of breakfast stations—sanitize surfaces and store leftovers.
✔ Inventory check—ensure stock levels for tomorrow’s breakfast.
✔ Staff break—grab a quick bite and hydrate.

🔴 10:30 AM – 11:30 AM | RECEIVING DELIVERIES & INVENTORY MANAGEMENT

✔ Inspect morning deliveries (meat, seafood, dairy, produce).
✔ Ensure quality control, temperature compliance, and order accuracy.
✔ Stock rotation using FIFO (First In, First Out).
✔ Update inventory and adjust orders if necessary.

🔴 11:30 AM – 12:00 PM | PRE-LUNCH STAFF BRIEFING & MISE EN PLACE

✔ Gather the team for a pre-lunch briefing:

📌 Review the lunch menu, specials, and substitutions.

⚠️ Discuss VIP guests, allergies, and dietary restrictions.

🍽 Reinforce plating standards and portion control.
✔ Final mise en place check—ensure sauces, proteins, and garnishes are ready.

🔴 12:00 PM – 3:00 PM | LUNCH SERVICE (PEAK HOURS)

✔ Orders start flooding in—speed, accuracy, and teamwork are crucial.
✔ Maintain smooth coordination between the expeditor, line cooks, and waitstaff.
✔ Handle special requests professionally.
✔ Supervise plating—every dish must be consistent and visually perfect.
✔ Monitor table turns and customer flow.

🔴 3:00 PM – 3:30 PM | POST-LUNCH CLEANUP & STAFF BREAK

✔ Organize and reset stations for dinner prep.
✔ Short debrief—what went well, what needs improvement?
✔ Quick 30-minute break for staff—chefs need fuel too.

🔴 3:30 PM – 4:30 PM | ADMINISTRATIVE WORK & FUTURE PLANNING

✔ Office time:

📊 Review food cost reports, waste logs, and supplier invoices.

📅 Adjust staff schedules if necessary.

🍴 Plan next-day prep based on reservations and stock levels.
✔ Work on menu development—test new dishes and tweak existing ones.

🔴 4:30 PM – 5:30 PM | PRE-DINNER PREP & FINAL CHECKS

✔ Restock stations and conduct final tasting checks for sauces, reductions, and marinades.
✔ Inspect kitchen equipment—ovens, grills, and refrigerators must be in top shape.
✔ Pre-dinner briefing:

📌 Review VIP guests and dietary restrictions.

🍷 Discuss expected dinner rush and any menu adjustments.

🔴 5:30 PM – 10:00 PM | DINNER SERVICE (PEAK HOURS)

✔ Orders start rolling in—flawless ex*****on is key.
✔ Work closely with the expeditor to ensure dishes leave on time.
✔ Handle high-pressure moments with quick problem-solving.
✔ Supervise plating—every dish must reflect fine dining standards.
✔ Monitor service pace and adjust accordingly.
✔ End-of-service push—ensure the last plates are just as perfect as the first.

🔴 10:00 PM | END OF SERVICE, CLEANUP & WRAP-UP

✔ Kitchen deep cleaning—sanitize stations and store all ingredients properly.
✔ Debrief the team—discuss what worked, and what needs improvement.
✔ Final review of orders, stock levels, and next-day prep list.
✔ Leave the kitchen clean and ready for the next shift.

📌 FINALTHOUGTS WHY THIS 16-HOUR SHIFT WORKS

✅ Structured workflow → Reduces chaos and improves efficiency.
✅ Built-in breaks → Keeps chefs energized and focused.
✅ Effective communication → Daily briefings create a strong team dynamic.
✅ Balanced admin & kitchen time → Chefs manage both operations and paperwork.

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🚀 FINAL THOUGHTS: A SUSTAINABLE FUTURE FOR CHEFS

The traditional "burnout" chef lifestyle has long glorified exhaustion, but it's time for change. A well-structured 16-hour shift ensures chefs deliver excellence without sacrificing their well-being.

At the end of the day, being a chef is about more than just cooking—it’s about:
🔹 Creating memorable dining experiences.
🔹 Managing and inspiring teams.
🔹 Balancing discipline with creativity.
🔹 Constantly learning and evolving.

✔ Passion, discipline, and teamwork make all the difference.
✔ This is the best job ever—because it’s exactly what you make it.