First. The first thing you need to do is to make sure that you are well prepared for the meal.

Chef positions should be based on the general sales of dishes for statistics, and do a good job of semi-finished rough, cut and cooking preparation. For example, after vegetables are picked and cleaned, the chef will need to divide them into portion packs and refrigerate them to keep them fresh. If you need to change knifemakers or starches, you'll need the chef to prepare the food according to the appropriate traffic and sales of the dish.

Next, set a time for each dish.

Note down the time for each dish on the menu so guests know the general time it takes for each dish to be processed and produced, avoiding the awkward situation where guests keep pushing their plates when ordering a couple of complicated and troublesome dishes that they can't get on time.

If the guests ordered some very complicated dishes, then the chef needs to prepare a small clip marked with the table number, this clip can be divided into three colors: green, yellow and red. Green means normal output speed, yellow means fast output speed, and red means faster output speed. The Dutch chef will arrange the output order according to the color. Of course, in the kitchen, there are often other waiters and customers.

So, as a chef, you also need to do a good job of working with the people involved, who work closely together.

Thirdly ensure that staffing is in place.

The proper staffing of chefs in the kitchen is an important factor in fast food production. Each position is staffed with a chef who is flexible and well versed in his business. Upon receiving the menu, he can direct the work in an organized manner so that the back of the house chef can perform his duties. Organizes and deploys personnel, divides responsibilities, and must be able to continue to improve his expertise as he becomes a chef.