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My chef is a complete moron

post #1 of 9
Thread Starter 
He's never been the brightest bulb but these past two days I really wonder what's in this guy's head. Today our chef came to the kitchen supervisor and told him that we had a party tomorrow for tribal members and we had to get everything prepped tonight before we left work. What makes this moronic is that he knew about this party for a month but didn't tell anyone about it until the night before. To make matters worse today we were extremely busy (we had a concert) and were short 1 cook. But yesterday we were completely dead and could have taken care of all this during our normal shift hours. Instead we had to stay 2 hours overtime which for me is time and 1/2.

He also decided that the grill station was going to cook their own vegetables instead of the saute station doing it. To give a quick rundown of our line it's left to right grill, hot aps (my station), and saute. Next to grill in an adjacent room is the pizza station. And across from the hot line is pantry. The other thing is we just changed our menu and the customers hate it and want the old menu back. Anyway, yesterday he has maintenance come in and move one of saute's stoves to grill's side. But they don't have the correct pipes and hoses for a gas stove. But instead of putting it back where it was, he has them leave it in the middle of hot aps. I have no idea why he wanted grill to cook their own veggies. It's not going to make people like the menu. But saute is missing one stove and I have it in the middle of my station.

I might normally be concerned that he comes here and figures out that I'm referring to him.
post #2 of 9
because I'm replying to this does not give it Credence but.....I was thought of as a moron by my staff enough (mostly behind my back.....) that I decided to for a Union. I'm proud to be a Moron. Local 6 7/8 :cool: Our sloagan? We are moron's tried and true....we will do our call for you.:peace:
post #3 of 9
Im sure he had his reasons for doing what he did, even though it does seem wrong to you. Maybe you should ask him what his plans are for the kitchen etc and what was his reasoning behind grill doing thier own vegetables. Does it decrease chit times and increase productivity in his eyes or is he looking at streamlining things?

I am sure some of the cooks think I am a moron at times too but when the KM is off and I'm the guy in charge... I have to do what is right to get it done.
OK ... where am I going?.. and WHY am I in this handbasket??
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post #4 of 9
He did not achieve his position being a moron. Owners have confidence in him. Why are you not the chef ??
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post #5 of 9
Thread Starter 
So are you saying that everyone who's a chef deserves that title? Or that someone who's a line cook is automatically inferior in the kitchen? There are a lot of reasons a person is or isn't a chef and proficiency in the kitchen is only one aspect.

I'm not saying he's a bad chef. He's good in the kitchen when he's there. And he's not a bad guy. It's just that his greatest asset is knowing who's rear end to kiss. And seriously, how does anyone explain or justify him knowing for a month about this party, probably the biggest party of the year, and not tell even the kitchen supervisor about it until the night before? Like I said yesterday we stayed 2 hours overtime to do the prep. And today when I came in it was an absolute cluster***k trying to get everything ready on time.

And about moving the stove, I know why they're doing it but it's still hard to understand much less explain. But it comes down to the fact that we have a new menu that people don't like that they're trying to make work. And one of the things they said they were going to do is grill was going to cook their own veggies and saute (or what was saute) is going to carve the prime rib. I'm guessing they're going to be doing their own veggies as well, I think. At any rate Hot Aps is not doing it which is where the stove is right now. And the way I work is that I have to be fast. And that means I have to know where everything is almost with my eyes closed and I have to be able to get to it quickly. And even if I remember that's not a drawer, that's the oven door, those extra 3 or 4 steps I have to take makes my ticket times that much longer. The good news (I hope) is that he talked to the supervisor who said that both me and the saute cook didn't like the stove there and it makes things more difficult for us both. Later he asked me about it and I said "I hate it, it's messing me up." Then he said "I'll see what I can do." So hopefully it's resolved soon and this Saturday isn't a complete disaster.
post #6 of 9
It's possible, I've seen a guy hired as a banquet chef that couldn't handle putting out 3 plated parties at the same time ( one was 225 guests, one was 25 guests and the other was 27; easy money). To this day, the chef that hired him (a very competent chef) will roll his eyes when the guys name is mentioned and say, "How'd that guy get by me in the interview?". Incompetent people will do even worse when hiring because they have a hard time recognizing competence. So, it's entirely possible that morons will slip through the cracks here and there and this could be the case in this instance.

The 2 possible reasons I can see for grill doing their own veg is that:

1. It eliminates the need for timing with saute to finish plates coming off of grill. This still makes no sense, though. Unless the grill order is singled out, timing between the stations is still necessary.

2. The menu is heavy on saute, so he is trying to ease the burden. This also doesn't make much sense; moving a stove off the station would make things more difficult.

As far as the short-notice party goes, the menu and/or count may not have been finalized till the day he told the staff. This will happen a lot in country clubs and when you're dealing with owners, so get used to it.
Anulos qui animum ostendunt omnes gestemus!
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Anulos qui animum ostendunt omnes gestemus!
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post #7 of 9
:rolleyes: I once worked with a "so called french chef" that didn't know what Larousse Gastronomique was so, I got him a copy. He was hired because he had a french name.
Come to find out he was an accountant in France. That use to be the way it was.
They all wanted an European name on their menu.
I even had a Chef make cream of celery soup out of celery seed until the owner came in and said "what is this" I told him the chef called it cream of celery soup.
He took it to the garbage disposal and dumped it and said "You make some cream of celery soup." Just because he has the title "Chef" dosen't mean he is one.
I could give you about 10 pages of similar occurrences.:thumb:
post #8 of 9
Like in any other businesses there are exceptions to the rule. I try never to knock the other guy, management will eventually see the error in their ways if there was one.
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post #9 of 9
In my opinion no one is "inferior" in the kitchen and all of us have an important role in how smooth things run, right down to the dishwashers and bus people. That just said we all have our strengths and weaknesses and it is the job of the chef and his/her sous to help the staff work on those things. Sorry I digress...

As for the party... like it has been said it could be that the menu was just finalized when he told the KS, but a heads up to the kitchen would have been a good idea so at least you all were aware of what was coming down the pipes. It may not have changed the way the day went, and that you all had to stay late to prep for it the day before but at least you would have had warning.

At least he is listening to the KS and knows why the stove moving is not good for you and the saute cook, so hopefully he can work something through to make that flow smoother and help you maintain your chit times.
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