Quote:
Originally Posted by ChefBillyB  Hey Chef, I don't know about your kitchen but, The cooks that can manage their time and station are the ones that get their breaks. |
My station is usually operated by 2-3 people regularly. I'm operating it by myself this summer. Though less business, the amount of work remains meaning 12 different vegetables needs to be cut 12 different ways, 5 different meats needs preping, all the equipment needs to be tend to, opening plus closing, cooking and serving, plus the paper work (hot food temperature logs, cold storage temperature logs, ordering, etc) add to this my regular responsibilities like inventory. My scheduled hours are 7am - 3pm but I obviously take more time.
My service goes from 10am - 1-1:30pm. I prep between 7am - 8:30am, I cook between 8:30am - 10:30am plus cooking between service times to refresh. I stop all cooking at 12:30pm and try to do additional prep. Around this time, others take their breaks, I usually cover. Dishes and clean up from 1pm - 3pm. If I can get help, I can start inventory at 1pm and regularly takes me 2hours to complete cover to cover. Ideally, this is what should happen.
I only get help maybe 1-2 per week. I can't say no to covering breaks (in the past, I've said no but the manager ends up with complaints about it so I now HAVE to cover). Some of the equipment are damaged and needs to be handled delicately, I've put in for a repair request a month ago to the manager. I also have no one to rely on who can run my station for me to walk away even for 5mins, the place was literally closed for the 2 weeks I was away on vacation.
Now is this bad time management or am I be inundated with too much to do with my limited time?