KITCHEN ORGANIZATION

Apparently serving its maximum capacity ie 300 during the week, and on busy weekends, up to 400 a night is 'normal' at The Atlantic. I was in total disbelief when Donovan first shared those mind boggling numbers with me. How does his team, or any team, manage? I saw how it was done, for 280+ last night and began to get a feel of the dynamics. When I worked with Donovan at the Derby rarely would we get 100, and 80 was considered a heavy night. Granted the menu is different, being not at the top end of fine-dining, nonetheless the dishes still require a myriad of ingredients and detailed preparation. A big dose of 'mise en place' I guess ie 'putting in place' in French or, as the CIA interprets it, 'everything in place' before service. Donovan is seen here with his Head Chef Alex ... the Soul of the Kitchen and his Alter Ego at work.

Here is how the team is organized, a headcount of 16-18 to provide daily lunch & dinner service.  A normal work day would start at 9am, and it seldom finishes before 11pm, even worse on weekends.  Just imagine 14-hour on your feet, at a tight station, 6 days a week?

Chefs : Executive Chef / Head Chef / Sous Chef
Heads of Units : Hot Appetizers / Cold Appetizers / Larder / Grill / Veggie 
Oyster Bar / Salads / Garnish /  Desserts

Welcome to the world of any leading rated restaurant, anywhere, life is not exactly a bowl of chocolates!?