Service is loud, crowded and fast, so clear communication keeps everyone safe and orders on track. Short kitchen calls such as "behind", "hot" and "corner" warn others, and "yes, chef" confirms you heard. These are among the first words you learn.
Why it matters
Collisions with hot pans or knives happen in seconds when nobody speaks. Confirming instructions aloud means nothing gets forgotten.
Key ideas
Warning calls
Say "behind" when passing someone, "hot" with anything hot, "sharp" with a blade and "corner" at blind corners. Call loudly and early.
Call and response
Answer every order or task with "yes, chef" or "heard". If you didn't catch it, ask again rather than guess.
Asking for help
If you fall behind, say so early: "Chef, I'm behind on pots." A problem is easier to fix before a dish goes missing.
Step by step
- 1
Listen for calls from the pass as you work.
- 2
Confirm every instruction out loud.
- 3
Call a warning whenever you pass behind someone or carry something hot or sharp.
- 4
Tell the chef when a task is done.
- 5
Speak up early if something goes wrong.
Do
- Speak clearly enough to be heard over the noise.
- Repeat numbers back to check them.
- Stay polite, even if others are short with you.
Common mistakes
- Don't stop suddenly or step back without looking.
- Don't just nod; answer out loud.
- Don't argue during service; raise concerns later unless it's about safety.
The situation
The chef shouts for four clean sauté pans and more plates while you're carrying a hot stockpot.
What a professional does
You call "hot, behind" and set the pot down safely. Then you answer, "Yes, chef, four pans and plates," bring both and tell the chef they're there.
Useful phrases
“Hot, behind!”
“Yes, chef. Four pans coming up.”
“Sorry, chef, can you repeat that?”
Pro tip
Call a warning even when you think the other person has seen you.
Quick check
What do you say when walking past a chef at the stove?
Think about it, then show the answer
"Behind", clearly, so they don't step back into you.