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Stubborn co-workers what to do!!!

post #1 of 13
Thread Starter 
Not long time ago i accept offer to work in a very bisy restaurant on the airport..
To change the menu all the concept give a proper training to all the cooks how to do the new
Menu and reorganise everything to make it more better.. In fact i am a only man in
That kitchen .. I am working with 6 womens smile.gif but unfortunetly all they have so e style of
Working what i dont agree like ( microwave cooking whole snapper or fillet mignon)
Putting clorox in the lettuce to kill the germs.. Polishing plate with clOrox
I try different methods to show the how to work and act like a professionals but nothing.. I am going to work yesterday and i meet completly mess .. And menagment cannot do nothing because the law here says thst you cant fire or punish somebody if they dont do the job!!!! Any advice what is the best in that kind of situation???
Thanks
post #2 of 13

Can somebody be fired for endangering the health of customers?

 

What ARE the parameters that would allow someone to be fired?

 

Are they eating that lettuce off those plates, too - or do they avoid those?

 

As far as the overall lack of professionalism?  Management's got to give you the authority to make changes - else nothing will change.

post #3 of 13

Agree with Dave... management must know about the sub-par conditions or they wouldn't have hired someone to rectify them.

Idea: figure out which employee has good work ethics and make that person your sous.

Be sure this one employee is respected by the others.

Then "train" her in the changes that need to take place and explain that customers want quality food served by friendly staff in a clean, safe environment. 

Clorox on the lettuce?

Really??

post #4 of 13
Thread Starter 

 

 

 

1000

 

 

 

that is my kitchen nightmare for today.....i am getting crazy with thoose people ...every day is some new way to "impress" me with no professional way of working ....cuting raw chicken vegetable and bread in a same time on a same board.....OMG...

 

mondayt i have meeting with the owner i will try to explain all this things..and try to offer solution for that...

 

 

please any advise HOW TO EXPLAIN...that what happen in that kitchen can kill somebody :( ...maybe i cannot explain so well...

i am plannig of finding some videos of food poisoning to show them...just as a example...please any advise...

 

p.s

or is a good time to give up and leave the things how it is...( is not normal for me giving up from something...)

post #5 of 13

Make them all take a class to get a certificate (do you have any such thing there?) in safe kitchen practices.

Explain it is mandatory for all employees...you could also maybe send them all for mandatory drug screens while you are at it (this may weed (lol) some of the worst out).

I cannot imagine that jobs are all that easy to find, start taking applications.

Do you not have a public health safety department?

Take those pix to management and give them an ultimatum...be ready to walk, tho.

Cannot imagine staying if those practices continue.

post #6 of 13

I agree with flipflop girl. Everyone should be required to obtain a food handelers license. That cutting board is an invitation to disaster. The drinking cup on it alone is a joke, as well as the knife laying there.I notice you are in Caribe area . The sanitation methods there  and here are  quite different. Possibly they shoud visit a ship to see and learn what real food sanitation should be.

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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post #7 of 13
Thread Starter 

as far as i know only one person have culinary training...and she working like a dishwasher :( so i will change that and try to make her sous like flipflopgirl say...

 

chefb i was working i have ship experiance...specialy US teritory...and i know what is PERFECT clean kitchen...and i try to explain that is mandatory and very important kitchen to be clean all the time...but no succes... i

 

i have more pictures like that so i may bring there sanitary inspector and try to explain...

 

thanks all for the advises
 

post #8 of 13

So what happened?

post #9 of 13

That picture almost made my heart stop. Almost everything that can go wrong is in it.. can't tell if the chicken is lukewarm though. Food and drink on the board too?? It's hard to believe that this is an unstaged photo.

post #10 of 13

Careful not to spill that drink on the cutting board...

 

OMG.

post #11 of 13

Ummm..............

 

Most Chefs I know who were hired to clean up a mess had close friends on speed dial.

 

Employee not working to expectations?  Slash back their working hours to 1 shift per week and bring in the co workers you had arranged with prior to taking on the new job.  Repeat, do not fire, but slash back working hours to 1 shift per week.

 

Nest, start a "training program".  Get them to sign off on what they've been shown (ie NOT nuking fish, NOT cutting raw chicen on a veg prep board,etc)  If they sign off and still repeat the same mistakes, you have just cause for "discipline".  If they refuse to sign off, no need to provide them with working shifts.

 

It's usually the messiest and loudest (and stupidest) worker who challanges the Chef on the first day.  The only thing to do is to warn and then slash back their working hours and the others will either take notice and smarten up, or will quit.

 

Now, in your situation, the only thing to do is to hire new workers and slash back the hours on the old ones until someone smartens up or quits.

 

It's a shi**y situation,but it's the only way out short of quitting yourself.

 

Hope this helps

...."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"......
Reply
post #12 of 13
Thread Starter 

FOODPUMP ....

 

thanks for the advises ...i start doing that...i start cutting down the hours...from 6 days i bring them to 4 days per week ...and 5-6 hours per day...they already start to make noise...so we will see what will happen ...anyway thanks everybody for the advises...


Also the law here is minimum 32 h per week so I need t follow that ..if they are permanent workers..anyway now is very slow season so I have time ti control every operation n the kitchen and getting ready for the high season ...
Cheers
Edited by Djoko Verona - 9/28/12 at 6:14pm
post #13 of 13

Thanks for checking back in.

As I have no intellectual life anymore, your situation popped into my head almost daily, lol!

Will be on your island for a short period during Thanksgiving, PM me with the addy of your place?

Take a cruise every year to avoid my sister's sageless (real word?) cornbread dressing.

Our mother (a true saint!) turns in her grave over this infraction. ;-)

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