KAIZ!

-- How long does it take for my cook to prepare a meal?
20-30 min. max. per meal.
Breakfast is 1 chix/meat ulam/combo + a veggie dish + a fish/seafood dish + soup.
Dinner is all the above plus a green salad (my kids and I prefer salads to "wet veggies -- LOL that is what my son calls sauteed or cooked veggies)
This is achievable due to 5 systems in place.
This is loooonnnngggg, and well -- I hope it helps you with managing your helpers' sked. Or, just skip it .

1st System: MENU PLANNING
I have a 2 week breakfast and dinner menu, including a weekend menu with snacks.
So, wala nang time wasted on kaiisip -- ANO LULUTUIN?
Walang kaba ang cook na her ingredients are incomplete.
(if I get around to cooking, well that is extra to add to the set menu).
2nd: ORDERLY MARKETING
Every Friday AM after breakfast -- my cook gives me 4 lists that is based on the menu for the coming week:
Grocery, Palengke, Santi's & Monterrey
Each list must be specific as to quantity and cut (even brand if reqd).
For the chicken for ex. -- kelangan nakalagay -- for ex. 2kgs deboned quarter legs, 1 whole chicken adobo cut, etc etc.
Madali gawin the lists kasi hindi ba I mentioned previously that at the back of each recipe eh nakalagay the ingredients' quantitities and naka segregate in 2 columns as to whether palengke or grocery. So halos no-brainer na pag gawa ng lists.

Cook faxes the last 2 lists to my secretary (yes, all my maids must know how to operate the fax machine) who in turn, faxes to Santi's and Monterrey & confirms pick-up the next AM.
Saturday AM -- palengke and grocery day (my sukis are given the lists by my cleaner, even the chicken suki -- so antay na lang. Now my palengke suppliers know marekalmo ako so they send only what is fresh.)
Same deal with the grocery.
(I think the driver of the kids can now do the grocery kasi he pushes the cart for my maid)
Sunday AM --- the cook goes to the North East Greenhills Sunday market at 6AM to buy the fish and other seafoods. And whatever else I decide to cook that day. But I do not cook every week ha. I cook well but it is not something I like to do often.
KAIZ, generally we buy only what we need for the next week.
But the grocery staples -- what is not perishable, usually I have a 3-month stock.
Also medyo complicated -- kasi my househelp have their own 2-week menu.
I do not know what. I just give them a budget. (I have 6 female household staff, 3 drivers now -- dapat maging 2 lang yan -- and a "poolboy" na matanda na who comes on 3 mornings/week and also eats lunch 3x a week.)
The bills for family and house staff are separate.
(I audit all bills. Now and then, I also check -- I have a kitchen weighing scale -- if the timbang is accurate. Parang surprise/spot audit. LOL)
But with a menu to follow, and sukis -- hindi madali ma-ngupit.
3rd: 1 DAY COOKFEST
After the palengke/grocery on Saturday -- what can be marinated is marinated and chillled na.
A lot of the chicken and beef/poor ulam are all cooked on Monday after we have all left the house. The cleaners help the cook with the prep work. Beef kaldereta, lechon kawali, chicken adobo, etc mga ganoon. When the cook heats on another day -- just add the veggies required.
Now, sometimes pag ganado ako, I have the cooking done on Saturday -- when I do not feel like going out. Basta Kaiz, there is that Sat or Monday cook fest.
The timesaver and effort saver here is that -- we double what we cook. 1/2 will be eaten in 2 weeks. So there is that week when less cooking is required.

4th: CUSTOMIZED FOOD STORAGE
When we freeze anything, each pack is good for 1 cooking.
With seafood/fish it is 1 serving for 1 person per pack.
Parang Lego kasi it is my husband only who eats fish with every meal.
As for the veggie pangsahog (pork, shrimps) -- we also freeze in single-serve portions -- convenient for the cook. Kasi, it is my husband who eats ginisang veggie all the time.
Kasi hindi ba KAIZ, what makes cooking time consuming is generally the defrosting. So if you freeze and store per your single-meal/single-serve preference -- madali for the cook.
KAIZ, if I did not have these systems in place -- my husband would have driven my cook and me crazy. Kasi he decides what he wants to eat 15 or 30 minutes before he sits down to eat.
So my 5th SYSTEM is that my cook has a list ready for presentation to my husband 24/7. It is a single short bond listing, in her writing, under my set headings:
FROZEN SEAFOOD/FISH
LEFT-OVER FOOD
FOOD IN CHILLER
COOKED FOOD IN REF (refers to stand-by/ extra)
VEGGIES
He will ask what is our food (eh di per the menu), add what fish/seafood and veggie he wants cooked -- and eat all that. (Kaiz, hindi sya mataba -- how unfair nga. Wala din sya bulate -- pina test ko na din sya for that.)
As for the SUPPORT SYSTEM -- during the cookfest, my 2 cleaners help with the chopping, pagbalat ng garlic, etc. But it is the cook that does the cooking.
While we are eating -- my long-time cleaner helps to serve.
That is all.
KAIZ, my cook cleans the Service Kitchen and our Daily Dining with my adjacent kitchen. She cleans the freezer and refs all by herself too. She also cleans my Formal Dining Room (which we use every weekend only). Plus she is responsible for keeping track of all my kitchenware, tableware, table linens, etc. (There is an inventory listing for all that.

She is able to do all that, and meets my standards 90% of the time, because of the 5 systems in place.

IF you need help, and well some people sew or cook or mahjong to relax -- I formulate systems and dance mostly -- I can help you declog your cook's major blocks. Kanya kanya kasing lifestyle, so kanya kanyang system.
KAIZ, hindi sa tamad ako but well -- I like to pass on to people what are no-brainer or simple tasks. To maximize their time diba. If you de-kahon them, napapansin ko they can do so much more in a shorter period of time, with less tension on their part. (So iniisip ko nga just now if I can make the kids' driver do the grocery Friday afternoons. He has so much spare time waiting for the kids and sleeping.

KAIZ! -

Nakatulog ka na?

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