New to the forum and truly glad I found it. Hope to learn and to teach. I am here now for your help with a stubborn breakfast cook.
He makes the scrambled eggs for our buffet at about 5:00 am. We use a liquid bag of eggs; he adds no seasoning and no sour cream or mayo which I fully encourage. That is problem number one. Problem number two is when I come by to check the buffet the eggs have a rancid smell ; this is usually around 6:30 am and I have told him repeatedly to pull the eggs and make fresh every hour.
it is a battle daily and I thought tonight I am going to get some professional opinions, because what I am but a lowly Food and Beverage manager. who spends most of the morning on the dishes!
whatever you post, I will copy and show my delightful am line cook. we have received written surveys when they check out of the hotel stating 'no flavor in eggs or hashbrowns' (which I would like him to add Lawry's and sautéed onion too but again, another fight)' 'eggs taste rubbery and dry' 'eggs had a strange odor to them'.
Thanks for listening to me rant.
it really is hard to find a sober/straight am cook to show up at 4am in case your wondering why I don't throw him out with the recycling.
he also is very good on banquets which is the gravy for our department.