Posts by Theages

I'm fortunate to work at a place where all my peers (6 sous chefs), the exec chef, and F&B managers all believe (and expect) that we should respect each other.  We are all held accountable for our duties, expected to complete...

On days off I like to play Halo Reach (or any Halo) shooter game online via XBox.  I can hook-up w/ "online friends" from across the world.  Don't need to plan anything or make a commitment as to how long to play.  Sit...

This site has some Kitchen Management Tools and forms including recipe costing templates, food cost, declining balance, etc plus some info on how to take inventory and other tools.  But ultimately, if you don't know and understand...

Thanks Leeniek.  Running a contest around a special should be rather easy and it's what I'll do if I can't formulate a better plan.  I'm still trying to find a way to run it around a task.  But designing it around a task...

Any new ideas on running a contest for the BOH?  Our manager is running sales contest for the FOH and said he would match it for a contest to my HOH staff.  I like the idea of running it around designing a special which I...

I keep two styles of shoes at work: one with a raised heel (such as a clog [which you don't want but there are other raised heel shoes]). And another style which is flat.  Changing shoes half way through a long shift "refreshes"...

There are several Excel Recipe Templates created for chefs at the Chef's Resources site.  They include a tutorial on how to make the recipe scalable, as well as working as a costing template.

We require an email at the end of each shift which is sent to all key players.  It includes covers, good & bad things of the shift, equipment needs, potential problems for the next shift, ordering needs, special directions,...

I agree completely with the comments already made, very solid advice.  Additionally, give detailed answers to the interview questions.  Don't simply answer "yes" or "no".  Good interview questions...

Are you sure that when you spiked the meat with your thermometer that you actually spiked the temperature at the center of the steak?  If your probe went say 3/4 into the meat (rather than dead center) then your temp would read...