Wow. How does everyone keep track of what you need? The list of items you call off seems extensive, and yet minutes later you're packing it up for delivery to the customer. Very impressed.
Usually there are two people managing the restaurant and the takeaway service, one on each side. There are so many multiple dishes of the same dish that comes at the same time, we cook them together (3/4/5 portions). We give just about enough time for customers, sometimes more than an hour for the waiting time. Table service is always the priority, then the takeaway. As long as there is enough time between each order, it works as a flow from the kitchen to the front of house. Communication in every position is so important. Its so stressful, but fun 😅😅
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Great content ❤
Thank you so much 🙏🙏
Wow. How does everyone keep track of what you need? The list of items you call off seems extensive, and yet minutes later you're packing it up for delivery to the customer. Very impressed.
Usually there are two people managing the restaurant and the takeaway service, one on each side. There are so many multiple dishes of the same dish that comes at the same time, we cook them together (3/4/5 portions). We give just about enough time for customers, sometimes more than an hour for the waiting time. Table service is always the priority, then the takeaway. As long as there is enough time between each order, it works as a flow from the kitchen to the front of house. Communication in every position is so important. Its so stressful, but fun 😅😅
This channel is going to blow up! What’s in the service sauce? It is just spices in oil?
Thank you for watching 🙏. The service sauce is basically all the spices cooked up with small cuts of onions to enhance the flavours of the dishes.
Papa you should have to expo stations one for house and one for take away
@Chef_VDUB that's a good idea. It will make life in the kitchen so much easier. We will get it one day 😄😄
Because it looks like you’re getting in the weeds
@@Chef_VDUB 😁😁