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Posts by Theages

For the past 5-6 years we have successfully used the following temps for our NYs and Fillets, which are intended to be slightly "under". Blue   90° Rare 105° MR   115° M     125° MW  140° W     155°   And I agree that the USDA temps are completely wrong. Their job is to error on the side of caution, sterilize everything, avoid class-action law suits...but they're not good culinary advisors.
FYI The form posted by @chefboyOG now has a new url (address) on the same site. We recently updated our navigational structure so the new address to the same content is located here: http://www.chefs-resources.com/kitchen-management-tools/food-safety/food-service-safety-forms/
Chefross - Some places do include salaried staff, others don't. I guess it's a matter of what end result you're looking to achieve, For my purposes I want to track the manageable labor hours/$ of my hourly staff, their productivity rating, and how the scheduled/forecasted numbers compared to actuals.
Chefs- I'm trying to write an article which specifies a general range of productivity for restaurants (FOH & BOH) as well as for just BOH. The purpose of the article is to give chefs (and managers) an idea of acceptable, normal, realistic ranges for this often either over-looked or overemphasized calculation.   I think that the starting point of implementing a labor budget needs to be to determine the desired level of service expected of the venue, and then budget a...
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 our tasks and run our restaurants in a profitable manner, teach our staff to be team players, and hold both our staff and each other accountable to a professional ethic.    Yes, we do get angry, sometimes say or do something inappropriate.  And...
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 on my couch, drink a few vodka's or bourbons, and play.  I don't have to be "Mr Professional" so if someone pisses me off I can trash talk the hell out of them and not worry about HR or morale repercussions.  It is high adrenaline, but it gets my mind off...
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 such as maintaining the coolers seems harder to control and have equal participation. I would want to assign a cooler to each cook for a week but that makes for a long contest.   You're absolutely correct about participation dropping off as soon as...
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 have to approve.  But I'd like to find a way to tie it into something like whoever maintains the coolers the best over a one week period, or perhaps some other cleaning/closing/organizational issue.  Any ideas?
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" my feet & legs because it changes my posture as well as the way my weight is distributed on my feet.  I use superfeet inserts in all my shoes.  I've tried Danskos, Dr. Martins, and Shoes for Crews.  None seem more comfortable to me than another,...
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, etc.  This is nice because I can quickly go to the shift log from Thanksgiving last year and see what happened and what to expect this year.  I delete most normal business shift logs after a few months, but hang onto the special event/holiday...
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