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head office trainers... grumble grrr..

post #1 of 6
Thread Starter 

This is a vent and an example of why the KM and I take what head office trainers tell us with a grain of salt.

 

Head office was using our store this week to train trainers.. fine for us no big deal it means that they take over a station and whomever they put off gets to do prep.  I had a sit down with one of them and I have to say he was condescending from the get go and while I did what he suggested re changes with the schedule I knew it was unrealistic and the dude is an arrogant scum sucking pig fart and he would not listen to my reasoning.  So I made his changes and said that it was pending the KM's approval as it is his show and well I put it back to what I had originally this morning as the trainer was totally out to lunch on things.

 

And to add to my annoyance... OMFG I was LIVID on Friday!  I was doing fruits and I had a good flow going and then I got KILLED.  I had a bunch of plates come in that require alot of attention to detail and are quite intricate all within a ten minute time span.  No one on  the line except for the arrogant a&&wipe knew fruits so I was on my own for getting out of the jungle.  This scum sucking pig fart stood there and WATCHED me struggle even when I said looking straight at him " I need a hand here please"  Rat Ba*stard... he did a birthday bird and effed up four apples in the process.. thanks for that buddy... I could have offered a birthday smoothie and less waste cost than his "help" on the bird.  One of the guys from the hot side came over and helped me with waffles and some simple things  but.I had to take him through the stuff step by step but he saved my a$$.  Thanks head office... bite me

 

This a$$wipe is telling me how to run my kitchen and then he watched  me sink on fruits.  He knew I was in it bad and did ZIP.   If I see a station going down I rearrange the line and step off and help that station get back on track.. for me that is what a good manager does.    End of the day it is  my job to make sure the kitchen runs smoothly and if stepping onto  a station to help it out of the weeds or worse is what I have to do then I will do it.  The guys have to know I am there to support them and this trainer dipwad didn't get that at all. He thinks I am a control freak who doesn't trust her staff but that is not the case at all.. I know what they can handle and what the restaurant volume is and I work accordingly.   Am I wrong on that???

 

This dude has fifteen years in the kitchen and his last three I do not count as they have been corprorate trainer  years.  That is by the book stuff as opposed to real life.  He has never worked in one of our kitchens so he has absoutely no clue as to how we run.. he has the book and the arrogance of "I have earned this" and that's it.  As a person I do like him and he is quite nice but as a mentor thanks but no thanks..  I will continue to ask for input here... .I have learned more from everyone here than I have from the corporate "support" that comes our way.  Plus I know all of you will be honest with me and that I appreciate to no end!

 

Thanks for letting me rant!

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post #2 of 6
Quote:
Originally Posted by leeniek View Post

This is a vent and an example of why the KM and I take what head office trainers tell us with a grain of salt.

 

 

 

This a$$wipe is telling me how to run my kitchen and then he watched  me sink on fruits.  He knew I was in it bad and did ZIP.

  

and

 

This dude has fifteen years in the kitchen and ...... He has never worked in one of our kitchens so he has absoutely no clue as to how we run..

 

Thanks for letting me rant!

Leeniek, you just have to re-read what you wrote.  It's self expanatory.

 

Treat 'em like traffic cops with bad breath:  Smile and nod, and as soon as they're out of sight, go right back to what you were doing.

 

Besides, the pigfart will never go back to your place now that he knows if he's alone with you he'll have to work and he'll look like crap--he'll find some other place to train.

 

My humble advice?

Find a sitter, and go out with your husband--don't take the car, take a taxi-- drink a lot, have a good time, and next day put it out of your mind. 

...."This whole reality thing is really not what I expected it would be"......
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...."This whole reality thing is really not what I expected it would be"......
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post #3 of 6
Thread Starter 

Thanks, Foodpump.  I'm sure he'll be back and just as arrogant as ever as he doesn't choose where he trains he's told.  Hopefully I won't see him for a very long time!

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post #4 of 6

Working for Marriott corp I had this issue a lot.

Corporate would send a newby manager to our site to work for a month.

I'll never forget the day my dining room manager got in the newby's face, thrust her finger at her and said in her best

wicked witch of the east...."Just stay out of my way my pretty...."  

Priceless!!!!

post #5 of 6

With each piece of the kitchen having its own strenght and weakness. Its impossible to set a paradigm that will be effective in all kitchens, Going beyond general policy is insane. Menus and staff change are constant so management must change with the changes.

post #6 of 6
Thread Starter 

Chef Tomain you are so right.  We know what works for us and at the end of the day it's the owners we have to answer to and not him. 

 

Chefross that is so funny!  I'm going to remember that one!

 

We have trainers again this week but thank goodness someone different will be training the new trainer.  I really like the new trainer.  Of all of the ones I have seen come through for training, he is by far the best and most focused on the kitchen.  When he is learning a station he runs it like he is the line cook and I hope that never changes for him.  Unlike most of the others, he communicates with either the KM, me or both of us and we know what his plans are from the moment he gets through the door.  Too bad he was scooped up by head office because the KM and I would hire him in a heartbeat.  That's something neither of us have ever said about head office people!

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