Jhego, welcome. You are clearly a member of the if-it's-worth-doing-it's-worth-over-doing-club. Good for you.
You have a sound plan, follow it and use Suburban's tricks.
When it comes to food, restaurants usually have only a few significant advantages over home cooking and that's knowledge and consistency. You can have the same or better attitude and skills.
As you learn consider using a cooking journal to ensure you achieve consistent results. That's the best advice cat can offer you. Keep a permanent and detailed record of every cook complete with your evaluation of the outcome and, if any, suggestions for improvement in future cooks.
For clarity that means date, product description, its thickness, cooking time and temperature. You might also want to add product weight and the yield as in the number of portions, but you don't really need to unless you're cooking for a business. You can also customize it with notes on pre and post cook seasonings, aromatics, etc. You will soon realize i am encouraging you to write your own cook book so you don't have to depend on ill-written recipes that are far too available..