When you go to a restaurant for a nice dinner and an overall good time, you take it for granted that the food that is served to you is as per your hygienic and quality standards. To maintain that standard that you expect, chefs have a NOT TO DO list.
*Re-use of implements and raw materials: Baked potatoes of the previous night may be peeled and used for making French fries. Oil used for non-vegetarian preparations to be used for vegetarian preparations. These are but two examples of chefs wanting to save time, money and effort in day-to-day operations.
Although the Hazard Analysis and Critical Control Point (HACCP) have certified certain standards to be maintained for kitchens around the world, some chefs tend to overlook these points and find a few loopholes. This ends up in affecting the quality of the product and if found out by the customers can affect company reputation.
*Basic Hygiene: Basic hygiene standards either for the chef or the kitchen surroundings are an imperative factor as put forth by the HACCP. The chef must not be shabby, unclean or filthy in his habits. Common facts like washing hands after using the bathroom must be maintained. The chef’s workstation must be as clean as his self. Lack in hygienic standards reflects on the final product and the restaurant business may be affected. Simple acts of cleaning utensils properly after use can make a difference in hygienic standards around the kitchen.
*Personal Conduct: As a chef working with a restaurant, you must be open to all kinds of criticism from guests. Many restaurants work with the philosophy that the guest is always right. So if a guest feels his soup is too thin, IT IS TOO THIN. At such times, chefs need to show patience and work on the dish that is sent back to the kitchen.
Many culinary professionals have been witness to appalling and most of the times disgusting habits of chefs to get back at their customers. Vandalizing the dishes sent back is a commonality and WRONG. If the guest feels that his dish is not as per his liking, he has every right to send it back. After all, the guest is paying a large amount of money for the dish.
Improper hygienic standards, improper use of raw materials and utensils and personal vendettas on guests is just the tip of the iceberg. Points of improvement can never be less!