Need for speed?
Prepped to go the distance
Equipment capabilities assessed
Right person in the right place
Effective communications and leadership
Ask your line manager to tell you 5 key info that can help you formulate /put together par prep levels
Find out from the FOH supervisor or Manager what was the longest wait time on food told to customers over the last 3 months?
Write down and reveal to your kitchen team the top 3 things that enable you to work quicker during busy sessions
Find out all out of stock items over the last 4 weeks that were put onto the till
Go tell your line Manager - which section on the cook line you are best suited for during a very busy service
You have completed your missions!