Coronavirus Diaries: Yugal Kishor, head chef at Dubai's Reform Social & Grill
Surviving lockdown with the popular gastropub's head chef
The morning kick starts at 07.15 sharp. I then head for a quick 30-minute indoor workout (squats, touchdown lungs, pushup shoulders), and end with a herbal ginger and lemon tea.
I shower & then getting ready for a day in the kitchen, leaving the house around 8.30am where I then spend the next half an hour doing prep and planning.
My shift starts at 0900hrs but saying Namaste (Hand Folded Hello) – we used to start the day with a handshake.
I then start checking that all the equipment is working properly and work my way through the opening checklist.
After this we sanitize the restaurant till 1000hr and ensure the team have everything needed in order to run operations smoothly.
We then conduct daily line checks, food reviews and recipes of the day and ensure clear feedback is shared with the kitchen team
We’re now only operating on home delivery orders.
Between 1400-1500 we prepare the staff meal and rotate our breaks between us.
Again, it’s time for sanitizing the kitchen tables and the small ware and we usually do this around 1630 to 1700 hrs.
We’re using this time to upgrade our kitchen and we are also doing trials for the new menu and getting ready to open our doors to patrons, whenever that may be.
Dinner orders pick up at around 7pm with the majority of people ordering around The Lakes area – it’s nice to know we’re missed.
We then cleaning all equipment and complete hygiene paperwork so we can close for the day.
I then reach home around 10pm where I have a light dinner and aim to be asleep by 11.50pm.