Japanese restaurant kitchen management details

The management of the kitchen and restaurant should make the staff responsible for the customers, the work, and their own behavior, so that the food is delicious and delicious! ...The kitchen and dining room environment should be quiet, clean...(That is, quiet, clean, let customers feel that there is face for dinner here, let customers feel the atmosphere of the environment) for opponents to do: competition, mirror...(That is, competition, "mirror" means to look at the opponent as a mirror, see their own advantages, but also see their own shortcomings, do not reflect on themselves, and constantly deepen themselves, but also learn from each other's strengths, to achieve qualitative transcendence!) ）

The kitchen is clean and clean, clean the last two times a day, collect meals at noon and at dinner, keep the countertop clean during working hours, place items neatly, separate raw and cooked, cooks, wear clean and neat with high hats, scarves around the group, disposable gloves use polite and civilized language to talk to guests, produce often change varieties and often innovate, and the same is true for the dishes, increase the appetite of the guests, and gather before the start of work every day, pre-shift meetings, work arrangements and rhythm issues.

It's better to learn to be a chef in this major.

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