POV Full Service Busy Kitchen 500+ Plates A Night 

@@jrregan If you look closer to the tickets hanging there, it's how it's suppossed to be ;)

Yeah you just have to focus on what you can cook at once, and just make sure your always cooking and plating food at the same time

Kasumi

In Australia, we do wear gloves doing certain jobs while we prep, but during service we all have a sink, soap and paper towels for between different dishes/ proteins. I probably wash my hands 100 times every night. Cheers for the comment 🔪🤙🏼

@@JackHiggott Thanks for the comment! 100 times a night, damn 😅. Good to hear you make sure nobody gets sick cause of bacteria, some chefs don't give a shit about that... Cheers bro, looking forward to see more POV cooking video's✌

@@D-Frontic wearing gloves during service is not a good thing since moisture builds up and changing gloves and washing your hands at the same time its going to waste a lot of time.

I will check tomorrow for you

@@JackHiggott Thank you Jack

1: we reduce white wine before serving and bottle it so it doesn’t take as long to reduce when we get smashed, a busy night will do 100-130 pastas a night 2: just to speed up the process of cooking, we get really busy. Have to save as much time as we can. 3: he calls out new orders, and we can either remember them, or go back to the docket to check. He also will yell out the order we are all about to send out to the table, sometimes you need to stop what you are doing to get something out because there was a mistake, or chef just needs a dish for another table, Realistically Whatever the Head Chef Need to do that first no Questions Asked, but there is a different System in every kitchen that’s why communication is key, 4: yes I’m the Sous Chef 🔪 cheers for the Questions

Makes sense bro. Your speed excel all the other guys on pan section it’s truly impressive. Thank you for your reply and keep up the good work mate. :)