An important part of kitchen know-how is the ability to organise complex tasks so they take the minimum time. This is crucial when preparing large functions, when the chef has a timetable for tasks.
Shared effort is more productive. For instance, one person might prepare all the fish, another the vegetable components, while a third cuts the cheese and slices the salamis. This approach means each is working with their own board and knife, minimising the risk of cross-contamination.
Sometimes one of your regular team is off sick. How can you organize your tasks to get them done more efficiently? How can you get customers to be patient if service is slower than normal?
Learn how to organise an efficient kitchen by undertaking a Certificate III in Commercial Cookery.