New Posts  All Forums:Forum Nav:

New Job Old Habits

post #1 of 6
9/30/07 at 1:56pm
Thread Starter 
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...
Reply

Featured Stories on ChefTalk.com

Great product that allows you to manually adjust the sharpening angle for each knife
A clinical look at how a restaurant runs
The Making of a Chef Innovator, without the Pomp
post #2 of 6
9/30/07 at 2:40pm

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
Reply
post #3 of 6
9/30/07 at 8:16pm

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.
Reply
post #4 of 6
9/30/07 at 9:01pm
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.
Reply
post #5 of 6
9/30/07 at 10:33pm
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.
Reply
post #6 of 6
10/1/07 at 10:44am
The government of BC has introduced a program called FoodSafe. If you look it up online, all the forms you require will be available.
Reply
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Professional Chefs

Featured Stories on ChefTalk.com

Great product that allows you to manually adjust the sharpening angle for each knife
A clinical look at how a restaurant runs
The Making of a Chef Innovator, without the Pomp