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help needed

post #1 of 6
Thread Starter 

hey 

i was just promoted to sous chef and i am in a situation 

i have a line cook that is just not cut out for the job 

the issue i am having is that he was hired on by my head chef before i was promoted to sous 

i have to deal with this guy 

we are a very busy lunch spot ( we turn it almost 4 times at lunch but we have a slow dinner)

he is on of my closers 

he does not do his job properly 

he is way to slow (10 min to make a simple salad and i am not over stating that it was on a single chit and there were only 3 other chits up at the time )

it takes him 1.5 hours to close the line when i know that it can be done in a half hour tops 

 

my problem is i don't know how to approach my chef about this issue 

do i just come right out and say i dont want him anymore 

do i go to my chef with a list of whats wrong ( these were issues before i was made sous ) 

do i try to work with him 

 

thanks for your responses 

post #2 of 6

Well try to work with him a bit longer (maybe a week). 

Always giving him suggestions on how he could move a bit faster, as well as probably attempting to boost up his confidence , maybe he has low self esteem.

 

Now if he is just a lazy bloat, i feel your position gives you enough liberty to talk to the head chef about this, since he is the one who needs to decide on the situation. If you tell the chef you cant work with him, but chef doesnt show him the door, regardless you will have to deal with it, now wont you? 

Today you are You, that is truer than true. There is no one alive who is Youer than You.

Dr.Seuss

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Today you are You, that is truer than true. There is no one alive who is Youer than You.

Dr.Seuss

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post #3 of 6

Have you showed him ways to be more efficient in his work habits or are you just ready to 86 him? One of the jobs as a sous is to improve and fine tune the team, not just be a hatchet man.

 

I would work with the guy first. Then if he is not getting it, I would sit down with him and give him specific details on what exactly I expected as far as job performance and areas of improvement. Together we would set goals and targets for improvement, and a time frame after which we will again sit down together discuss his progress.

 

The outcome of that evaluation, will naturally determine the next course of action to be taken.

Wisdom comes with age, but sometimes age comes alone.
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Wisdom comes with age, but sometimes age comes alone.
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post #4 of 6

Think of your team as a menu. Then think like a chef. You just gave a menu to your sous. Do you want him to work with it or to start eliminating items as he sees fit?

Wisdom comes with age, but sometimes age comes alone.
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Wisdom comes with age, but sometimes age comes alone.
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post #5 of 6
Thread Starter 

thanks for all the advice 

 

the issue with this guy has been a problem form way before i became sous 

 

i wnet in to day and actualy got called to talk about him before i could say anything 

 

i am taking 2 weeks to work with him as KaiqueKuisine and cheflayne said and then we will see 

 

lets hope he does not leave a  rack and roll full of meat pulls out overnight again (that was a fun day) 

post #6 of 6
Quote:
Originally Posted by cheflayne View Post
 

Have you showed him ways to be more efficient in his work habits or are you just ready to 86 him? One of the jobs as a sous is to improve and fine tune the team, not just be a hatchet man.

 

I would work with the guy first. Then if he is not getting it, I would sit down with him and give him specific details on what exactly I expected as far as job performance and areas of improvement. Together we would set goals and targets for improvement, and a time frame after which we will again sit down together discuss his progress.

 

The outcome of that evaluation, will naturally determine the next course of action to be taken.

Best advice ever. cheflayne is the yoda of these forums!

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