10 tips to be efficient in the kitchen when short-staffed
With the industry opening back up after the pandemic, getting the right staff in your kitchen has never been so difficult, with many restaurants across the UK operating with less staff in their kitchens.
We have teamed up Master Chefs of Great Britain colleagues to offer tips on how to be as efficient as possible in the kitchen during this crisis.
We have collated tips from these UK top chefs below.
10 tips to be efficient in the kitchen when short-staffed:
Remove dishes from the menu that are time consuming to prepare and cook.
Multi-train staff so that the FOH can work in the kitchen.
Install time saving commercial catering equipment - we can help advise if unsure.
Buy pre-prepared ingredients for example washed lettuce, frozen diced onions and herbs.
Train waiting staff to decorate pre-prepared dessert plates.
Ensure you are paying staff more than your competitors.
Improve the quality of life for your staff - create a quality workplace.
Introduce Alfresco menu with garden BBQ to take pressure off main kitchen, especially during busy weekends and sporting events.
Link to existing apprenticeship and full-time college programmes.
Recruit all age groups.
