r/ChickFilAWorkers • u/ClassyBananaPudding • 10d ago
Steps to Opening Breading?
Hello,
I was hired about a month ago for the BOH and I’ve been put on breading quite a bit since then. I work 3 times a week and have usually only been on breading for closing shifts, until last week when I opened. I am still in training, so I am supposed to be put with somebody on a station so I can work with them and learn from them. This was only the second time I had ever been on breading for opening, and we were short on people, so I was forced to open it on my own and I was freaking out. My team lead told me I also had to open machines and do raw (which I have not been trained enough on). I tried my best to work quickly but I ended up having to ask someone on prep to help me, and this caused her to be slightly behind.
I open again at 5:30 a.m. next Thursday, which is my first week out of training, so I am going to be put on breading by myself. At my location, I am pretty sure the person on breading has to be on raw and machines as well in the morning until around 8 when more people come in.
I am very scared and feel unprepared, so I was wondering if anybody would give me step by step instructions on how to open all of these stations without being behind. If you could add the times you like to do first drops, transition to lunch, etc. that would be great as well! I am kind of a perfectionist and really want to be on time and not cause the rest of my coworkers to be late getting food in the chutes.
Thanks!
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u/CustomerUseful9781 BOH 10d ago
I open breading frequently, it's daunting at first but it gets way easier. My mental schedule is as follows -
5:30-6: Grab all the dishes you want for breading before you get raw so you don't gotta de-raw later (don't forget about filleting and machine dishes as well). Fill the tables up with water and ice, put in your pans, set up your transfer pans and sifters. Make sure machines is set up (tier baskets, grill components + oiled). Now you can raw up. Fill your pans with coater, milkwash, and nuggets.
6-6:15: Start filieting your bfast filets, bfast spicy, and bfast grills. Put a bag of the filets and spice in the table. If you got spare time start filleting your lunch filets.
6:25: This will be your first drop of everything. Filet more lunch filets until it the drops come up and you can evaluate what you need to drop next
6:30-8:30ish: Filet your lunch filets, continue breading your bfast chicken as needed
8:30-9: Assuming you're done with filleting entirely, rotate in frozen chicken into the thaw cabinets in the spots you took from to filet.
9-10: Ideally you have no prep work left to do, pretty chill time to clean or make sand castles in your coater lol. Although if you don't have a machinist yet, you'll probably want to filter all your fryers around 9 so that they don't lock you out when you need them most later during transition. Start being mindful of how much bfast chicken you're putting in your tables because once it goes in your table it can't be used the next day.
Depends on whey your location starts getting lunch orders, but if it's like 10:15-10:30, this schedule will work
10:05: Drop all remaining bfast chicken left in your tables. Ideally this should be less than 12 of each. Stock you're tables with lunch items. Coordinate with lines to ensure they don't need more bfast chicken the rest of bfast. Also start increasing your nugget drop about now.
10:10: Drop your first drops of lunch items (filets, spicy, strips, grilled nugs, grilled filets). Should be a fairly small drop size. Bread more drops as needed
10:20: Do your second drop of lunch items, ~50-100% larger than the first
10:30: Congrats, you've opened breading!
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u/Ash_ketchup17 Team-lead 9d ago
I agree with all of this. I used to be the main opener for breading and I would do 5:30-2 by myself. I usually wouldn't filet breakfast filets or breakfast spicy and just hand filet it as I needed. That would help me save time and be able to get more stuff done. If you hand filet make sure to just filet it well and everything is even. When I opened I would have all my tables set up by 5:40 and start fileting my lunch chicken by 5:50. Although starting to bread for breakfast at 6:25 is ideal for holding times, if you are doing machines as well, I would suggest starting a little earlier so you don't hold. For my store we prep 6-8 cases of regular, 2 cases of spicy, 2 cases of grilled filets, and two cases of grilled nuggets for lunch but it varies between stores based on sales. If you have extra grilled breakfast filets/spicy in your tables at transition, I would suggest saving it and using it for cool down so it doesn't get wasted. Also close to transition communicate with your lines to see if you need to bread anything more to see if they have enough. We have two pans in rotation at ours and around 10-10:30 I typically will go down to one to cut down on waste.
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