When the restaurant is busy it means everybody who are involved in that restaurant are for sure busy. It starts with the RESERVATIONS who manages the bookings. And when the guest arrives in the hotel, FRONT OFFICE like the receptionist, the doorman and the guest relations are busy assisting the guest all the way to the booked restaurant of the hotel. Then the HOSSTESS of the reataurant will accompany the guest to their table they chat a little bit giving information to the guest about the restaurant the food and the facilities the restaurant has to offer. And by the time the guest is sitting their the server will immidieately put the welcome bread and water on the guest table and at the same time they will give the menu.
So the order comes out on the kitchen printer (KOT or kitchen order taker printer) The chef will read loud what are the order. for example. Table of 3 for starter 1 seafood platter sharing, 3 tomato soup. and for main course 1 chicken ala cubana, 1 beef tenderloin in sweet gravy and 1 papardelle pasta with bagnacauda sauce. and if there is another course they will also read it except if they are are not involved in the next preparation like for example the dessert where in there is special chef who prepare desert order.
So the chef on the starter should be active as theire food should be served as fast as possible as to avoid long time waiting of the guest. and once the starter is done the server will start to send information tho the kitchen by the KOT ( fire main course ) and the chefs will finalized the cooking and will start to plate the food. During these times its normal that the chefs are shouting like what we are seeing in the GORDON RAMSAY show. But of course not all chefs are like him there are lots of NICE,ORGANIZED,RELAX AND SURE Chefs. Normally the Chefs are shouting because he is not satisfied for what the other chefs did, it maybe the taste, quantity or maybe something is missing like the garnish and most of the time as everybody are busy that their MISE EN PLACE is running out and it takes time to prepare those MEP. and the most important is the hygiene chef will be very mad if bad hygiene is present.
And so for sure the STEWARDING are also busy, You have no idea how many times they need to be like a DJ just to make the plates really clean and shiny, aside from that they also taking care washing of everything pots and pans, cleanliness of the kitchen so many things. Like in my kitchen we have one casual employee and his job is to wipe and polished the plates and cutleries for the entire operation specially in the busy days.
So the order comes out on the kitchen printer (KOT or kitchen order taker printer) The chef will read loud what are the order. for example. Table of 3 for starter 1 seafood platter sharing, 3 tomato soup. and for main course 1 chicken ala cubana, 1 beef tenderloin in sweet gravy and 1 papardelle pasta with bagnacauda sauce. and if there is another course they will also read it except if they are are not involved in the next preparation like for example the dessert where in there is special chef who prepare desert order.
So the chef on the starter should be active as theire food should be served as fast as possible as to avoid long time waiting of the guest. and once the starter is done the server will start to send information tho the kitchen by the KOT ( fire main course ) and the chefs will finalized the cooking and will start to plate the food. During these times its normal that the chefs are shouting like what we are seeing in the GORDON RAMSAY show. But of course not all chefs are like him there are lots of NICE,ORGANIZED,RELAX AND SURE Chefs. Normally the Chefs are shouting because he is not satisfied for what the other chefs did, it maybe the taste, quantity or maybe something is missing like the garnish and most of the time as everybody are busy that their MISE EN PLACE is running out and it takes time to prepare those MEP. and the most important is the hygiene chef will be very mad if bad hygiene is present.
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