Ever wondered about the behind-the-scenes drama in the kitchen? The intricate dance chefs perform to get your dish to the table on time, at the perfect temperature, and in perfect order?
So, you arrive at a restaurant, order in hand, and are greeted with a glass of perfectly chilled wine. You sit back, relax, and wait. But behind those kitchen doors, a flurry of activity is underway.
The docket arrives at the pass, and orders start spitting out rapidly. The Head Chef, the captain of the kitchen brigade, keeps a vigilant eye on the printer. Each section of the docket is swiftly assigned to a different station. “Three Kilpatricks!” initiates the preparation of the oysters, while “One Fillet Mignon on the back!” cues the sauce chef to start cooking the beef. Each chef acknowledges with a hearty “Yes, chef!” as the Head Chef marks items off with a highlighter.
Shucked oysters are inspected and pass muster. The Head Chef rings the bell and calls out “Three Clare de Lunes for table 101.” The waiter repeats the order, and off it goes to the table. The chef tastes every dish before it’s sent out to ensure quality.
Starters and snacks are next. The Head Chef calls for spanner crab with fried green tomato at the hot section and simultaneously requests “One tuna tartare” from the cold larder. As the crab is plated, the tuna arrives just in time. Both dishes are sent out.
A quick pause and consultation with Evelyn to check if table 101 is ready for mains. The chef then calls out “One snapper” for the hot section, knowing it’ll take five minutes to cook and garnish. The beef, which has been resting, is prepped with shiitakes and finishing sauces. Potatoes are tagged onto the order, and the cos berg salad is sent to the cold larder. Finally, a shout of “Two minutes!” signals the final plating and inspection before service.
And voila – your perfectly cooked meal, garnished and presented, arrives alongside the other dishes for your table, all cooked to perfection!
Ready to open your own restaurant?
At Protech Hospitality Hub, we offer exceptional hospitality fit-outs and commercial kitchen equipment designed with the best ergonomic principles in mind. Whether you need a custom fit-out, innovative design, or professional catering equipment, we’ve got you covered.
Did you know Oliver Primes, CEO of Protech, started out as a chef? His first-hand knowledge ensures that your kitchen layout performs optimally.
Dance like the best chefs do! Contact us now to discuss your ultimate design, fit-out, and equipment needs. With our help, you'll be dancing in the kitchen in no time!
