The need for a competent kitchen staff

Food is the a restaurant's main profit center or source of income. To expound on this, good food is necessary for a successful restaurant.

A restaurant's success, admittedly, will depend on other factors aside from the quality or quantity of the food served. However, for this article, I will zero in on the quality of the food.

What will be needed to create good food are good ingredients and skilled hands to cook the food. The capability of your cooking crew should be assessed and continuously monitored. What qualities should your cook have?

First, a cook should have good taste or the right taste your clients desire. A cook that does not have a good sense of taste will never, ever cook delicious food.

Second, it is necessary that your cook understands the logic behind standard recipes and good kitchen management. Standard recipes are the backbone of consistent food quality and quantity. Standard recipes also include sticking to the quality of ingredients needed for your recipe. Good kitchen management because standard portion sizes, yield and cost-efficient kitchen policies make for less spoilage and wastage.

Third, experience is necessary but not a must. However, be wary of hiring fresh graduates who might not have the guts when the customers pour in and are unable to focus.

When you hire kitchen staff, make sure to size them up in terms of culinary skills, kitchen management, hygiene and the desire to please guests.