This is when the leadership of an executive chef plays a role, every single dish that goes to customers should be inspected, even in a busy kitchen, the kitchen brigade prepares the Mise en place in advance ahead of a peak time when all orders start to come, they simply have to focus on producing each dish following the recipe & quality that a customer expects, at the end of the day, a customer still pays the exact amount for each dish regardless if it is prepared during slow rush hour time and it is up to the exec chef to ensure that he has kitchen member is well ready for execution.

Managing a busy kitchen during peak hours is definitely a challenge, but with the right strategies, you can maintain quality even under pressure. Here’s how to ensure quality despite delays in service: 1. Prepping AheadMis en place is crucial. Ensure that everything is prepped and organized before service starts. This includes chopping, marinating, and portioning ingredients. When ingredients are ready to go, it speeds up the cooking process, reducing delays. 2. Prioritize Orders and Focus on Execution Triage orders based on complexity and timing. For example, prioritize dishes that require long cook times (like roasts) or quick turnaround

Well, this kind of situation is certain in the hospitality industry, and how to handle such an event is through a seamless operation; ensuring quality despite service delays requires strategic planning, effective communication, and efficient execution. Here are a few tips to help maintain quality during this time: - Preparation: Prepping in our industry is a Must, from the (ingredients, vegetables, sauce, and utensils, are ready for use. _ Effective Communication Ensure a comprehensible communication channel among kitchen staff, servers, and management. The Items and other things we might need to achieve as a team from the restocking down to the last thing to make a streamlined service attainable. Maintain Quality Control, etc.