Plating, kitchen close-down and sustainable operations

What this note covers

1. Plan plating around the whole dish
2. Maintain consistency on the plating line
3. Protect food between cooking and service
4. Close the kitchen in a safe sequence
5. Reduce waste through planning and measurement
6. Manage water, energy and resources responsibly
7. Worked case: closing the kitchen after uneven demand

7 sections · 10 key terms & formulas · 6 common mistakes