“Good morning, chef.”

“What should I start with today?”

“Do you want me on prep or cooking?”

“Is there a prep list for today?”

“Where would you like me to station?”

“I’m chopping the vegetables now.”

“Do you want them sliced or diced?”

“The chicken is marinating.”

“The stock is boiling.”

“I’ve prepared the ingredients for the pasta.”

“Do we need more onions/garlic?”

“The sauce is ready.”

“Order in!”

“Table 5 needs one grilled chicken.”

“How long for the soup?”

“Two mains up!”

“The dish is ready for pickup.”

“I need one more minute on the steak.”

“We’re running low on ingredients.”

“We’re out of stock for this item.”

“Can you repeat the order, please?”

“This dish needs to go out now.”

“Tell the guest it will be ready in five minutes.”

“Is this a special request?”

“Allergic request noted — no nuts/shellfish.”

“Is this plating okay?”

“Do you want extra garnish?

“Wipe the edges of the plate.”

“Food ready for pickup.”

“Please send this out immediately.”

“Be careful — hot pan behind you.”

“Knife on your left.”

“Floor is wet, be careful.”

“Please sanitize the workstation.”

“Use gloves for ready-to-eat food.”

“Cover the food before storing.”

“Where is the chopping board?”

“Can you pass me the spatula?”

“The oven is preheated.”

“The fryer is on.”

“The blender is not working.”

“Please clean the stove after use.”

“I’ve cleaned my station.”

“All ingredients are labelled and stored.”

“The fridge has been restocked.”

“I’ve thrown the rubbish.”

“Service is done.”

“Good job today, chef.”