By: Riley Slater

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• By Riley Slater

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Hus on First

• Hus on First was opened on July 11, 2003 by WOW
  corporation which owns many restaurants in
  Winnipeg such as Pasta la Vista and Wellington
  529.
• The restaurant is 4,500 square feet and seats 175
  inside, plus an additional 80 on the patio.
• The dining area is accented with beautiful art
  sculptures and wine bottles, and features a
  unique bamboo and wok water feature. A bridge
  runs over a stream of water that separates the
  bar and dining room.

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Overview of Business

• Hus on First is an Asian style bistro with an
  open kitchen concept. The dishes are influenced
  by Chinese, Thailand, Vietnam, and Indonesian
  cuisine such as curries, dim sum, and mixed
  seasonal vegetables.
• Starting this year was also the sky suite kitchen
  located close to Hus on First. This was only for
  goldeyes games and consisted of platters and
  parties that took place during baseball games in
  all the sky suites of Canwest Global Park.
• Hus on First attracts many age groups but the
  base of the clientele is between 20- 30 range
  which is generally normal. Hus gathers a lot of
  business through the baseball games especially
  with baseball fans having a bite to eat either
  before or after the game.

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The Kitchen

• The kitchen at Hus consists of the line located
  on the top and bottom pictures and the prep and
  dish area.
• There is also a cold and dry storage on the main
  floor of the building.
• The line has 9 gas powered woks and 4 deep fryers
  along with an industrial steamer.

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The Kitchen cont.

• In the back of the restaurant there is a 7 rack
  convection oven and 7 sinks. There are a lot of
  soaked products such as mushrooms and noodles
  that need to soak as well as for cooling stocks.
• In our coolers, all products need to be labeled
  and dated even though nothing in our fridge lasts
  longer than a week usually.
• On line there are fridge drawers all along the
  line which holds back-ups of everything you need
  on line for the night. Ex. Sauces, cut
  vegetables, portioned meat and noodles, and
  garnishes.
• The kitchen gets extremely warm on my side
  because the steamer pumps out over a 1000 degrees
  of heat along with 9 gas powered woks.

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My Job

• At Hus on First, my job is to cook to order all
  the appetizers, salads, and desserts. Also I must
  prep my station for the upcoming days, such as a
  baseball game all stock has to be full.
• Prepping vegetables and cutting meat.
• Portioning protein and starches.
• Making sauces
• Cleaning station including fryers, microwave,
  steamer, fridges, freezer, woks, and burners.

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Co-Workers
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The Food

• The concepts, techniques, and recipes of Hus on
  First cuisine are deeply rooted in the rich,
  ancient tradition of Asian culture.
• Most of the food at hus is very spicy with hints
  of peanut, cilantro, ginger, and garlic in the
  dishes.
• The food comes in very good size portions of
  mixed vegetables, a protein whether it be beef,
  chicken, or seafood and possibly a starch such as
  noodles.

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Food cont.

• The food at hus like starches and meat are all
  portioned to weight to most effectively determine
  food costs.
• There are chicken and crab stock required for
  service.
• When all food is portioned it makes the cooking
  process quicker as everything is in the right
  weight and just has to be cooked. In 3 hours we
  could probably put out like 250-300 dishes. This
  accounts for 2 dishes every 2-3 minutes per cook.

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Conclusion

• Hus on First was a great restaurant to work in
  because of the great food, atmosphere, and
  experienced cooks to work under.
• Overall, I gained organizational and teamwork
  skills amongst many other strengths and qualities
  I had improved on. While working at Hus on
  First I increased my knowledge of cooking methods
  and styles which has strengthened my culinary
  skill.