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New Job Old Habits

#1
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9/30/07 at 1:56pm
  • Joined: June 2006
  • Location: Lexington Ky
  • Post Count: 14
I have justed started a new a new job in a nice hotel and am having some problems with old habits from the crew that was there with the old chef. I have already had to terminate 3 of them for no show etc. There seems to be no processes in place for anything. I have stared with simple things like sanitation temp logs opening and closing procedures. If anyone has a good place to get some of these items on procedures that would be great. Any ideas how to get them on board.

Just shutup and cook...

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#2
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9/30/07 at 2:40pm
  • Joined: September 2007
  • Location: Auckland New Zealand
  • Post Count: 587

what about having a team meeting

getting everybody to sit down in a relaxed atmosphere, with some finger food and beverages and goover the game plan, have things written down in a booklet type thing and go over each point , then ask for input from each person around the table, maybe see if management will come to the party by paying for the staff to actually be there.

Maybe doing it in ttime that everybody can be there , ie before service or on a day that your closed

when life hands you lemons, make lemon gelee, lemon meringue pie, or any other dessert your heart desires

www.theunknownchef.com
www.theunknownchef.co.nz
www.shoebridge.co.nz

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#3
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9/30/07 at 8:16pm
  • Joined: August 2007
  • Location: Maine
  • Post Count: 308

New Job Old habits

I agree with the relaxed atmosphere meeting.

I think if I read your post correctly you were also asking for where to get some ideas for written procedures... I believe ServeSafe includes them in their manual, or at least has some you can get from them.
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#4
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9/30/07 at 9:01pm
  • Joined: January 2006
  • Post Count: 46
Take a look at Daydots Food Safety Solutions Magazine website. They have lots of ideas, products and information on implementing safety and food safety programs.
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#5
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9/30/07 at 10:33pm
  • Joined: October 2006
  • Location: Chicago
  • Post Count: 607
A problem I have with hotel chefs is that they like to keep adding more and more work to the load, and they never follow up or even check to see if things are being done correctly, or even if they are being done at all.

Be very involved with any changes you make, do not just depend on the sous to be able to handle everything.
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#6
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10/1/07 at 10:44am
  • Joined: April 2007
  • Location: Surrey, BC
  • Post Count: 145
The government of BC has introduced a program called FoodSafe. If you look it up online, all the forms you require will be available.
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