Have a previous control of the production.

You can only regenerate a dish once.

It's not necessary to have modern materials for regenerating a dish.

Check that the plates and utensils are clean for a good presentation and service.

Use special tools for putting the food on the plate. (Don't use the same ones that you used for raw food)

Make a fast service so the temperature doesn't go down.

The role of the head chef is crucial and it ivolves: Direct and command the tasks to the workers.

The chef has to ensure that all the zones are clean and in mantainig the cleanliness of the kitchen.

The head chef hold the highest authority, but each employee should take resposability of their work.