Then the realization have to be slowly with clear explanation of what you are using and the quantities for each ingredients. The best is to use a white board and write clearly on it the full recipe.
Everyone should look and record it, because this white board will be deleted soon.....
Then after bring on the table all the ingredients you will need you can start to cook. Take attention to add the ingredients one by one because everyone should see.
Speak out what you are doing. After done it, serve immediately and share with as many people as people attended this training.
EVERYONE WIHTOUT EXCEPTION SHOULD TRY ! If they don't try it, how to know the right taste and how to remember it ? They won't be able to reproduce the same dish. For that reason I request everyone to have a spoon permanently in his pocket (this is part of the uniform for my opinion).
If the training is about different dishes, such as soup, main courses, salads, make them one by them or start a maximum of 3 dishes at the same for the long time needed dishes.
Of course the dishes must be presented to the restaurant staffs, particulary to the restaurant manager. He will later make further explanation for his staff himself.
After training, everyone sit around a round table and we review the dishes one by one with the details of the recipe .
Everyone has to memorize the presentation, the quantity, the taste, the colors and the smell.
For the big occasion like a full change of menu or a new restaurant opening, the next day, we book a training room with TV, computer or screen.
Each dishes with be explain again and some question will be ask to make an interaction with the trainees.
About one week later, a written test will be realized to be sure that everyone has study seriously.