From Mount Road, for Chennai’s restaurants.Let’s talk: +91 94 94 11 11 91

RESTAURANT GUIDE · CHENNAI

Make the kitchen handoff as clear as the order.

An accurate KOT is useful only when the team follows the same preparation and collection routine. Use this kitchen-pass checklist to agree who checks each order, who calls the captain and how staff handle a dish waiting for the rest of its table.

Chefs preparing dishes in a restaurant kitchen
Restaurant kitchen photograph for illustration, by Rama Krushna Behera / Unsplash. Photo source

Updated

Agree on the reference everyone will use

Choose the table or order reference shown in your demonstrated workflow. Ask the captain, cook and person collecting food to read the same example. Avoid relying only on the guest’s appearance or the dish name: two nearby tables can order the same meal within a minute.

Place the paper ticket or display where staff can read it without reaching across preparation work. Check the reference from the collection position as well as the cooking position. If a spoken announcement attracts attention, the ticket or display should still supply the detailed instruction.

Distinguish new work from changes

Rehearse a table adding one more dish after the original KOT. The kitchen should identify the extra work without preparing the original dishes again. Then demonstrate a correction and ask the cook to explain the final preparation requirement. Resolve any difference with the captain before continuing.

Choose a named person to relay urgent clarifications. Several staff shouting different versions across the pass can make the latest instruction unclear. A verbal clarification should be checked against the current order using the supported procedure, rather than becoming an undocumented replacement for it.

Separate preparation, readiness and collection

Food being ready and food being collected are different events. Agree how your team identifies a plate awaiting collection, how they match it to its order and who notices when only part of a table’s food is ready. These are staff responsibilities to demonstrate, not assumed software status features.

For a Chennai restaurant serving both dine-in meals and parcel orders, physically separate the two collection routines where practical. Run a sample of each at the same time. DeccanPro’s KOT printing and kitchen display can be reviewed at the pass so the staff procedure fits the actual equipment.

PUT IT INTO PRACTICE

Your checklist

  • Shared table or order reference understood
  • Extra round does not restart the first round
  • One person owns urgent clarification
  • Ready food matched before collection

Keep exploring

Chennai landmarks in an original city illustration

CHENNAI TEAM. YOUR RESTAURANT.

Your next busy service.
A little more under control.

₹6,000 per year. No limits. No setup fees. No hidden charges.

Call DeccanProBook a demo