I just took the position as Sous chef for a hotel (in Florida), I was previously working as a lead banquet cook at another hotel in Ohio. when I go to the property I could not believe how run down, and dirty the kitchen was, or how the Exec, could have let it get that way. I also soon discovered that about 95% of food being produced was frozen pre-cooked product, the hotel I came from was the exact opposite 95% from scratch. to make matters worst the F&B director was the former chef and is the one who implemented the frozen pre-cooked philosophy. I am the third Sous chef in four months time, the last two left when they realized how low the standards are here, I'm not a quitter and want to change this place around, what I need are some suggestions as to how I can do this in my position with out alienating the exec or the F&B director? one thing that I think is in my favor is that there is also a new GM that started the same time as me. thank you everyone for your advice.
p.s. I have already gotten the kitchen cleaned up but the equipment is still in bad shape but I have to live with it.
