As part of our ongoing journey to empower our Muchatha participants through mentorship, we continue to connect them with experts in their fields of interest. Recently, Peter, a 19 year old aspiring chef who plans to join culinary school this year, and Judith, a mother of three who cooks food for sale and hopes to open her own restaurant, had another exciting opportunity to visit 5 Senses Restaurant. This marked their second mentorship session with Chef Kim.

Deepening Understanding of Restaurant Operations

During this visit, Peter and Judith toured the kitchen, interacting with the staff and having an up-close experience of how the kitchen runs. Chef Kim took the time to explain the restaurant’s operations in great detail—from the moment a customer walks in and places their order, to when they settle their bill. He also provided valuable insights into the roles of different teams within the restaurant, including the chefs, servers, managers, dishwashers, and bartenders.

As we entered the kitchen, Peter noticed some lamps on the counter. “What are these lamps?” he asked. 

Chef Kim explained that they are called heat lamps and their purpose is to ensure the food does not get cold before it is served.

As the conversation shifted to the kitchen’s operations, Judith was eager to know how the restaurant handles peak hours. “How do you manage the dinner rush?” she asked. 

Chef Kim explained that days like Valentine’s Day are usually busy, so they review the reservations and strategize their operations, with each server being assigned specific tables to manage.

Curious about potential challenges, Peter inquired if Chef Kim had ever had a situation where a customer complained about their food being delayed. 

“No, we always inform customers about potential delays, especially when we are busy, so they know what to expect.”Chef Kim responded.

Switching gears, Judith then asked about Chef Kim’s approach to hiring. “As the owner, how do you handle the hiring process? Do you ask interviewees to cook, or is it more about their qualifications?” 

Chef Kim shared, “I first review their work history and check if they have any culinary education.” 

Judith interjected with a question, “What if I show up with fraudulent papers?”

Chef Kim chuckled and explained that while fraudulent papers might fool him at first, he would ask the interviewees practical culinary questions and how they would respond would tell him if they were qualified. He continued, “For those with no experience, they often start in the dishwashing area. But from there, they can interact with the kitchen staff. I have three staff members who started as dishwashers and eventually became chefs. It all comes down to one’s attitude—if you’re willing to learn, you can move from the cold and water to the warmth of the kitchen.” This remark sparked laughter from everyone.

Judith was interested in the restaurant’s kitchen tools and asked where they purchased their cutlery, noting that everything looked uniform and well-maintained. Chef Kim explained that when purchasing utensils, he prioritized quality. 

“For instance,” he said, picking up a plate from a dishrack, “we have been using this plate for six years, and as you can see, it’s still in perfect condition. 

He added that, in addition to the quality, the way the utensils are cared for is crucial. Specifically, when cleaning, they ensure that no water stains remain on the surface.

Decoding the Food and Beverage Station

Noticing a lack of tea being served in the kitchen, Judith asked, “I  have not seen tea being served here. Do you not make tea?” 

Chef Kim laughed and expounded that the kitchen was divided into two sections: food and beverages. Drinks like tea, coffee, wine, and soda were served at the bar, while the food, pastries, and soups were made in the kitchen. He mentioned that this separation helps in avoiding mixing utensils and aromas.

Building on the topic Peter asked of the variety of knives that were displayed which seemed to intrigued him. “I see you have many different knives. Does each one serve a specific function?” 

Chef Kim nodded and explained that each knife had a specific purpose and that utensils were designed for particular dishes. He also used an analogy, saying that, just like at home, one wouldn’t use a food pot to make tea because, even if the pot was clean, the smell of food or oil would still affect the tea.

As we moved to the meal prep area, Chef Kim stressed the importance of planning and portioning. He explained that when prepping meals, it was crucial to estimate how many customers there would be to avoid wastage. He also pointed out the importance of dating the food to keep track of items before they go bad.

At the end of the kitchen tour, Judith reflected, “Today, I have learned so much. The restaurant is well-organized, and I like how clean the kitchen was.”

To conclude the session, Peter and Judith experienced the full 5 Senses experience—not just the touch, sight, smell, and hearing—but also the taste, as Chef Kim graciously prepared lunch for them.