Problem
Dickson is a restaurant manager in Brew Restaurant. Last month, the restaurant received a lot of complaint and bad comments from customers regarding food is not cooked, ingredients not fresh and hair found in food. Because of lack of staff in kitchen, Gordon can't handle all the sections during the peak hour. How Dickson and Gordon are going to solve the problem?
Task
i. What should Dickson do to solve the problem in the kitchen?
ii. As a chef, what process that Gordon need to apply to maintain a quality assured food production process?
iii. How should Gordon organize the food preparation plans to the kitchen?