Chef Manoj Yatra Grill

Cleaning removes dirt.
Sanitizing removes invisible danger. Cleaning and sanitizing are not the same. A surface can look clean but still carry harmful bacteria. In our kitchen SOP, we prepare 50L of water with 25ml sanitizer, replace the solution every 2–4 hours (or sooner if dirty), and allow the sanitizer the required contact time before wiping. Clean utensils, proper sanitizing, and correct procedures help protect food, guests, and the entire kitchen.

The kitchen doesn’t stop because you’re tired or stressed. Once service begins, the tickets keep coming. Over time, I realized the strongest chefs aren’t always the fastest—they’re the ones who stay calm under pressure. Panic spreads, but so does calm. Every service is a chance to learn that pressure isn’t the enemy. It’s part of becoming a better chef.

Why I’ve Become Addicted to Creating Videos

Never sign first.
Check first.