Kitchen is the main factor which often complains spices, quality is not satisfying, so how do you handle this food issue especially production?

Provide  massive education to your kitchen employees about food handling or food sanitation example HCCP, and constant monitoring on the standard of food preparation, cooking process, etc. It could be helpful if you can provide "bible" where the chefs or cook  can consult or check once they forget the ingredients, presentation, timing, and texture of food. It would be also important to put a guidelines for them to follow and to control employees to any abusive, negligence act or practice on their own task or job description.