First of all, be fully prepared before meals.

Each position of the chef should make statistics based on the general sales of dishes, and make rough processing, cutting and cooking preparations for semi-finished products.

For example, after vegetables are picked and washed, chefs need to pack them into portions and refrigerate them to keep them fresh.

If you need to change the cutlery or starch, you need the chef to prepare the food according to the corresponding customer flow and the sales volume of the dishes.

Second, set a time for each dish.

Write down the time of each dish on the menu, so that guests can know the general time for each dish from processing to production, and avoid the embarrassing situation where guests keep pushing the plate when ordering several complicated and troublesome dishes, but cannot get it on time.

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If the guest orders some very complicated dishes, 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 represents the normal dish output speed, yellow represents fast dish output, and red represents the need to speed up the dish output. The Dutch chef will arrange the dish output sequence according to the color.

Of course, when working in the kitchen, there are often other service staff interacting with customers.

Therefore, as a chef, you also need to do a good job with relevant personnel and work closely with them.

Third, ensure that staffing is in place.

Proper staffing of cooks in the kitchen is an important factor in fast food production.

Each position is assigned a chef who is flexible and knowledgeable about his business.

After receiving the menu, he can direct the work in an orderly manner so that the chef can perform his duties.

Arrange and deploy personnel's work, divide labor and responsibilities, and must be able to continuously improve their professional abilities in the process of becoming a chef.