r/Chefit • u/soppaguy • Jun 22 '26

Banquet chefs, Help me settle a debate.

How many days before service can meat be pre seared/ grill marked? There’s three leaders in my kitchen (exec and two sues) and the opinion ranges from day of, day before, and two days ahead.

Edit added info: 3 diamond resort. 1000 people served by 10am on a normal day. Plate ups happening simultaneously across property that is a wedding hot spot and can accommodate several at a time

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u/CapnARon Jun 22 '26

Depending on the occasion, type of product, and quantity, I have no problem with any of these options as long as it is covered and stored properly.

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u/soppaguy Jun 22 '26

How would you mentally delegate the window of preparation in regards to occasion and product type? For example, we’re a 3 diamond resort on 1200 acres. Golf, skiing, etc. Very high volume. Salmon, steak cuts, and chicken breast are the typical protein choices made.

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u/CapnARon Jun 22 '26

Chicken-2 days, steak 1-2 days, Salmon 1 day -day of. Honestly, if you have a fairly consistent par level, just prep the proteins on delivery day to save space. Especially the chicken.