Hi, my name is David, I am the chef of my own Restaurant in Santo Domingo. I usually have a bit of trouble showing my employees how to prepare the new recipes I come up with for the menu. Please keep in mind that my personnel is not from the states. They don't read and write too well, but they are basically good people who want to learn and develop. If I can trust them with the cooking I could have more time for creating recipes and less time working on "the line".

Employees are so different over here that I don't know if you guys can understand my dilemma. In the islands everything is much much slower.
How cold I teach them to do stuff more effectively?

Thanks!!

When you are teaching:

1. tell them what you are going to show them.

2. show them.

3. tell them what you showed them.

Get them involved in the process. Let them show you. Ask them questions. Let them ask you questions. Emphasize the timing throughout. Let them know WHY they should do it the way you are showing them. Let them make suggestions on how to improve the end product or to do it in a more efficient way. Above all, don't let you ego get in your way.

[Isa]

Welcome to Chef Talk David!

[shroomgirl]

Well I've lived in Southern Louisiana, seems as slow as molasses compared to the Midwest.

Patience....picture diagrams or story boards.

Welcome

Welcome..
I lived in Santo Domingo, and went to Carol Morgan Highschool.
I totally understand your dilemma.
People in Santo Domingo are quite slow.
Tiene que tener paciencia with them.
Like someone else suggested.
Show them and show them again.
It must be pretty timeconsuming to have to do that but I believe that that would be my suggestion too.
So what kind of restaurant is it and where are you located.
I may come visit.
Good Luck
Danielle