Greetings guys, long time member, first time posting. I've recently got a job on a ship which does group dining whilst cruising through the bay where I live. It pays good, but the working conditions are poor to say the least. I have 4 burners and a 30" grill, a small (really small) deep fryer and a microwave. No oven! The ship can accommodate 130 guests and the orders are taken about 2 hours before service. Oh, and did I mention I'm the only cook in the kitchen? Yeah.
The menu is pretty simple, but if anyone has any advice on how to approach this situation, any tips on faster prep, stuff like that, I would really appreciate it. This isn't my first rodeo as I've been trying to get into the culinary business for a few years now, but due to the economic instability in my country and lack of focus on the culinary field, it's very hard to keep a job for more then 4-5 months during the summer season.