These Are the Most Underestimated Tasks in the Kitchen, According to (Star) Chefs
We regularly ask (star) chefs all about their work. What are their biggest nightmares? Their biggest kitchen frustrations and most difficult dishes? Which kitchen tools are indispensable, and what are the most underestimated tasks in the kitchen?
Chefs are remarkably unanimous about this. The same task was mentioned nine times. Do you know what it is yet?
Communication
Yornie van Dijk (Basiliek*)
“Communication.”
Overview
Niven Kunz (Triptyque*)
“Overview, rhythm and a good pace. The most important things for a smooth and therefore successful evening are a good overview of the tables and guests, a pleasant pace and the right rhythm with the team. AND last but certainly not least: the dishwashing! A very important and valued colleague, in our opinion. Without them, the kitchen is chaos.”
Tim Golsteijn (Restaurant Bougainville*)
“Looking ahead and anticipating how an evening will unfold.”
Thomas Val (Wils*)
“The boys and girls in the kitchen will laugh when they read this, because I never stop talking about the ‘set-up’. I like everything to always be in the same place and properly replenished, so that you’re fully prepared for a busy service.”
Mise en place
One of the most important tasks in any restaurant kitchen is undoubtedly the mise en place. It is the foundation of a smoothly running kitchen. Mise en place ensures that all ingredients, from vegetables to sauces, are chopped, weighed and ready to use before cooking begins. This prevents chaos during busy services and minimizes the chance of mistakes. If the mise en place has not been properly prepared, even the best chef cannot work efficiently.
Leonardo Pacenti (Toscanini)
“That all the mise en place is in order, including the side dishes, desserts and cheese. But also the dishwasher!”
DISHWASHING: the backbone of an efficient kitchen
But according to our chefs, the most underestimated task in a restaurant kitchen really is dishwashing. Because although chefs and sommeliers are often in the spotlight, a kitchen would quickly descend into chaos without a good dishwashing routine.
Arie Visscher (Café Visscher)
“The dishwashing.”
Michiel Deenik (Visaandeschelde)
“The dishwashing.”
Casimir Evens (Odile)
“The dishwashing.”
Guido Braeken (restaurant Julemont** at Château Wittem, from Jan. 2025 Van Oys)
“Washing dishes.”
Yuri Wattimena (YANO)
“The dishwashing.”
Jord Althuizen (Black Smoke)
“The dishwashing. It is classified as the ‘entry-level position’ in the hospitality industry, but it is crucially important. Without clean pans, you have nothing to cook in, and without clean plates, nothing can be brought to the table. In a kitchen team, dishwashers are the ‘wild card’ and can often help you out of a tight spot during mise en place and service. So treat this colleague well and with respect.”
Marleen Brouwer (Noor*)
“DISHWASHING. In capital letters!”
It is clear: dishwashing may be the most underestimated task in a restaurant kitchen, but it forms the foundation of a well-organized, hygienic and efficient kitchen!
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