So the kitchen is an organism. Not always an organisation. It can be organized. We speak of flow and complain when it doesn't happen. Achieving that balance is a strange thing. Micromanage and the balance shifts. Don't supervise or assist and you risk loosing control. I manage the flow and the preparation of raw ingredients to the line cooks. This is where i identified the system most often breaks down.
Recipes need to followed but can be modified if a technique can increase the speed of service. Procedures are flexible if the result is a better product. I like to think of like ice skating. Balancing on a thin blade and knowing the technique but being creative in the process.
Recipes need to followed but can be modified if a technique can increase the speed of service. Procedures are flexible if the result is a better product. I like to think of like ice skating. Balancing on a thin blade and knowing the technique but being creative in the process.
- I'll let you know how this evolves. The organism that is the crew and ultimately the restaurant.
