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Opinion on staff problems in the kitchen

post #1 of 6
Thread Starter 
Hello cheftalk forumers, I'm not a very active member in this forum, but I do read when I have the time to.
But it's usually quite rare.
But well back to my question.
I'm working in a restaurant that opens 6 days a week. So during the day that the restaurant's closed, some of the kitchen staff would come back and do mise en place for the next day.
I have advised them time and time again to not do that as it's not very healthy.
And sometimes I tell them to challenge the time to do things faster on the day itself rather than the day before.
But they just ignored.
Is there any way or opinion I can give them so that they can have a actual real rest day?
Please advise and I appreciate all who replys.
post #2 of 6

I'll answer your question with a few of my own. 

Who is letting them in the kitchen if the restaurant is closed? Why?

Are you the chef or owner or just another employee? 

Are they doing this because they just love cooking or is there a big problem with getting the prep ready on the first day back?

It is difficult to answer your question without knowing how much prep is required, how long the prep should take and how much can be done the last day of the week without sacrificing quality if it is going to sit in the refrigerator for two days before being used. 

post #3 of 6

Are the owners or management aware of this?     Come in earlier on day back

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 #4 of 6
We frequently work off the clock at my current restaurant because my chef only really cares about the bottom line, but at my last spot we were forbidden to work off the clock and there was no argument. Quite simply it's illegal and dangerous. If anything happened -god forbid- you would be completely susceptible to a lawsuit.
post #5 of 6
Thread Starter 
They have the keys to the restaurant.
I'm just another employee.
They're doing this so that they won't have to do much or anything for the next day.
Honestly, the prep isn't that much. Just that they hate to rush.
post #6 of 6

They like to do it this way, it doesn't affect you, and management is obviously okay with this arrangement. 

I would focus my attention elsewhere.

Knowledge is knowing a tomato is a fruit. Wisdom is not putting it in a fruit salad.
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Knowledge is knowing a tomato is a fruit. Wisdom is not putting it in a fruit salad.
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