Your catering order is suddenly doubled. How will you adapt to meet the increased guest count?

The head chef faces a team member's authority challenge. How can you restore order in the kitchen?

You're managing a busy kitchen with conflicting staff schedules. How do you ensure smooth operations?

Your culinary team needs guidance on sustainable practices. How can you effectively convey their importance?

You're in charge of reducing wait times for customers. How can you maintain food quality while doing so?

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