07/03/2026
🔥 1. Before Service – Set Up for Success
Preparation is everything.
• Mise en place: Make sure all ingredients, tools, and sections are ready before service starts.
• Check your team: Go station by station. Ask: “Are you ready?” Fix any gaps early.
• Daily briefing: Quickly go over the menu, special items, or VIP guests.
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👨🍳 2. During Service – Lead from the Front
Stay calm, focused, and clear.
✅ Time Management Tips:
• Prioritize tickets: Call out long-cooking items early (like lamb shank, risotto).
• Watch the clock: Keep track of ticket times — don’t let them get too old.
• Synchronize timing: “Fire mains in 6 minutes” — coordinate hot and cold sections.
✅ Team Leadership:
• Communicate clearly: Use short, strong commands: “Two salmon, one steak, fire now!”
• Support your team: If one section is behind, jump in and help.
• Stay visible: Be at the pass or in the middle — not hiding.
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😎 3. Keep It Smooth – Stay Professional
• No shouting unless necessary — pressure is normal, but calm wins the game.
• Solve problems quickly: Wrong ticket? Burned item? Fix it fast, no blaming.
• Motivate: “Let’s go team,” “Nice plate, good job.” Encouragement keeps energy high.
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🧠 4. After Service – Improve for Next Time
• Quick meeting: What went well? What needs fixing?
• Feedback: Teach younger chefs; correct small mistakes before they become big ones.
• Plan for tomorrow: Prep list, orders, and staff scheduling
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