Few points from my views are. Pre-Service Preparation 1. Review menus and orders: 2. Prepare ingredients: 3. Set up stations: Communication and Teamwork 1. Clear communication: 2. Assign tasks: 3. Encourage teamwork: Service Strategies 1. Prioritize orders: 2. Batch cooking: 3. Maintain a clean workspace: Quality Control 1. Taste and adjust: 2. Visual inspection: 3. Plating and garnishing: Time Management 1. Timing and pacing: 2. Manage wait times: 3. Stay flexible:

In a fast-paced kitchen, clarity is key. Long-winded explanations can lead to confusion, delays, and errors. Instead, leaders should give short, direct commands that are easy to understand and act upon. For example: Instead of: "Can you please check on that steak and make sure it's cooked properly?" Say: "Check steak doneness now." Instead of: "Can someone get me more parsley for garnish when they have a second?" Say: "Parsley garnish now." This approach ensures instructions are precise, reducing misunderstandings and improving response times.

Leading a kitchen team during a rush requires strong coordination, efficiency, and attention to quality. I ensure speed by assigning clear roles based on each team member’s strengths and maintaining open communication to streamline workflow. Prioritizing mise en place ensures ingredients are prepped and ready, reducing delays. I encourage teamwork, keeping everyone focused and synchronized to prevent bottlenecks. While speed is crucial, I emphasize quality by enforcing strict plating and cooking standards, conducting quick quality checks, and ensuring adherence to recipes. By staying calm, leading by example, and maintaining a structured system, I ensure both speed and excellence in food preparation.

Speed and quality in a rush depend on preparation and clear communication. A well-trained team with pre-defined roles and streamlined processes can handle pressure efficiently. Short, direct commands and prioritization are key to avoiding chaos. For example, in one of my past roles, we optimized the kitchen workflow by pre-prepping high-demand ingredients and introducing a real-time task management system. This reduced order completion time by 20% while maintaining food quality. Having a structured approach ensures consistency, even in high-pressure situations.

To ensure availability and cost control in rush period. Dealing with Ala carte service hotel breakfast and groups dinners simultaneously… 1. Clear responsibility to each section 2. Short min max checklists for each department 3. Constantly support to avoid falling parts 4. Triple check your departments 5. Be the extra 2 missing hands that can join from outside and speed up the finish line 6. As much daily automatic reminders on the phone as needed to not miss even a small detail