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Ever wondered what really happens behind the kitchen doors of a restaurant? A chef’s day is fast-paced, demanding, and driven by precision. From early prep to late-night cleanup, here’s a behind-the-scenes look at a chef’s daily routine in the kitchen.

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Early Morning Planning and Preparation

A chef’s day often begins early with menu planning, checking inventory, and reviewing reservations. This is the time to plan specials, estimate ingredient needs, and ensure everything is ready for service.

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Ingredient Sourcing and Quality Checks

Fresh ingredients are the foundation of every great dish. Chefs inspect deliveries, select the best produce, seafood, and meats, and ensure quality standards are met before cooking begins.

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Mise en Place: Setting the Kitchen Up for Success“Mise en place” means having everything in its place. Vegetables are chopped, sauces are prepared, proteins are portioned, and stations are organized. This preparation allows the kitchen to run smoothly during peak hours.

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Midday Service: Precision Under Pressure

As orders start coming in, the kitchen shifts into high gear. Timing, coordination, and communication are critical. Chefs manage multiple dishes at once while maintaining consistency and quality.

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Team Coordination and Leadership

A chef is not just a cook but a leader. Guiding the kitchen team, delegating tasks, and maintaining morale are essential parts of the role, especially during busy service periods.

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Afternoon Reset and Creative Time

After lunch service, the kitchen is cleaned and restocked. Chefs may use this quieter time to test new recipes, refine techniques, or plan upcoming menus.