Most customers have just ordered for five minutes, and all the dishes are served. How to serve food quickly in the kitchen?

First of all, make full preparations before meals.

Chefs should make statistics according to the general sales situation of dishes and make preparations for rough machining, cutting and semi-finished cooking. For example, after picking and cleaning vegetables, the chef needs to divide the vegetables into several packages and refrigerate them to keep them fresh. If you need to change knives or starch, you need the chef to prepare food according to the corresponding passenger flow and food sales.

Secondly, set a time for each dish.

Write down the time of each dish on the menu, so that guests can know the approximate time of each dish from processing to production, and avoid the embarrassing situation that guests keep pushing plates when ordering several complicated and troublesome dishes, but they can't serve them on time.

If the guest orders some very complicated dishes, the chef needs to prepare a small clip marked with the table number, which can be divided into three colors: green, yellow and red. Green represents normal food output speed, yellow represents rapid food output, and red represents the need to speed up food output. Dutch chefs will arrange the food output order according to the color. Of course, in the kitchen work, there are often other service personnel docking with customers.

So as a chef, you also need to cooperate with the relevant personnel, and they cooperate closely.

Third, ensure that personnel are in place.

Whether the chef in the kitchen is equipped with suitable personnel is an important factor in fast food production. Each position is equipped with a chef who is flexible and proficient in his own business. After receiving the menu, he can command the work in an orderly way and let the kitchen do its job. Arrange and deploy personnel work, and be responsible for the division of labor. You must be able to constantly improve your professional ability in the process of becoming a chef.