15 Golden Rules

Cook Standards

  1. Precision in preparation: Follow recipes and standards exactly; consistency is essential. 

  1. Quality first always: Use only fresh, approved ingredients; no compromise on taste or presentation. 

  1. Cleanliness & organization: Workstation spotless, organized, and maintained at all times. 

  1. Timing & coordination: Deliver dishes on time, aligned with service flow. 

  1. Food safety discipline: Follow hygiene, storage, and temperature controls without exception. 

  1. Plate presentation excellence: Every dish visually refined, clean, and consistent. 

  1. Waste control awareness: 0 waste through careful preparation and portioning. Identify innovative solutions for potential waste. 

  1. Team communication: Communicate clearly with kitchen and service teams at all times. Speak with your supervisor about uncertainties. 

Global Standards

  1. Guest acknowledgment: recognise the guest by name, identify guest preferences, and create meaningful connections.

  2. Eye contact: Maintain natural, confident eye contact to show presence and respect.

  3. Smile and say “bom dia”: this is our meaningful warm interaction towards all.

  4. Body language: Upright posture, calm movements, and composed, confident presence at all times.

  5. Interaction/Engage with guests: identify golden nuggets and gather feedback.

  6. Close every interaction with “thank you” and a wish: always thank a guest or employee and say something like, "Wishing you a great week ahead!"

  7. Service recovery & communication excellence: Take ownership, resolve issues promptly, and communicate clearly with warmth and professionalism. You should say “certainly, let me come back to you...”