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I think that to manage kitchen one should know all production phases and to understand how to organise everything. You can compare this with a clock: if there is a failure with one workpiece, then the clock tells the wrong time. The same is here: if someone fails to work as required, if there is no smooth operation, then there will be no good result.

Read more: http://foodnchef.com/portfolio/sergei-khimich-chef-of-%D1%81%D0%B0%D0%B4-restaurant-lounge/

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