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Start Here

Sautee is fast, hot, and precise. Control pans and sauces with discipline.

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Purpose

Deliver sautéed items to spec with consistent temps and clean plates during high pace.

Core Principles

• Heat first, then fat, then protein
• Work clean. Manage pan rotation
• Communicate long fires early to Expo
• Verify temps and rests

Step-by-Step: Service Flow

1. Prioritize tickets by table and fire time
2. Heat pan, add fat, add protein. Do not crowd
3. Season, baste, deglaze. Reduce to nappe
4. Temp check. Rest if needed. Plate hot. Wipe rim
5. Hand to Expo. Call deviations and long fires

Station Allergy Controls

• Dedicate pans and utensils for allergy tickets
• No shared oil for fish, nut, or gluten allergies
• Fresh aromatics and butter-free finishes when required
• Confirm with Expo before fire and at pass

Setup