You are the kitchen manager of a restaurant in a hotel. You have received numerous customer complaints about the following:

1. Long waits for meals

2. Grilled steaks served undercooked or raw

3. Hot food served cold to the customer

Briefly discuss, which sections and positions in the kitchen organisational structure you would need to meet with to resolve these issues. Explain the reasons for your answer, and how you believe these issues can best be resolved.