Running a Restaurant Kitchen
There are a lot of things that you need to be aware of when starting a restaurant, and the most important thing is the kitchen. Running a kitchen takes a certain kind of personality and you will soon find out that you aren’t going to be able to be everyone’s friend.
One of the first things you are going to have to deal with is hiring staff. You will need people that can work together well and know how to do their jobs. Training people for positions like dishwashers or prep is one thing, but you aren’t going to want to train your head chef.
Your equipment is another aspect that you are going to have to spend some time and money on. If you don’t have the proper equipment, then it won’t matter what kind of staff you have working for you. Try cooking 15 steaks on a household stove and you will see exactly why having the proper kitchen equipment is so important. If you can afford it, you should go for the top of the line when it comes to your kitchen equipment. You won’t have to worry about them wearing out or breaking in the middle of service.
If you have kitchen experience, then you should be the primary person to expedite food off the line and out to the customers. This is the position of greatest importance because it is your standards that are being sent out the window. If you do not have any experience, then you should hire someone that does and have them show you what their standards are like. In this way you can be sure that the food that your kitchen is sending out will be of the highest possible quality and that the customers will enjoy.
Take the time to learn every inch of what your kitchen has and the possibilities that it can produce. Just buying a bunch of equipment and hiring some staff to work it won’t make your kitchen successful. It requires a set of standards and quality control that only people who have worked in restaurants could ever understand. This isn’t the food that you are serving at home.
This is food that you want a lot of people to enjoy and come back for at your restaurant Geelong. If you can manage to think fast on your feet and go that extra distance in the kitchen, then there is nothing stopping you from running your restaurant like a professional and making a huge profit in the process.