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Head chef troubles

post #1 of 10
Thread Starter 
hi there, I'm 21 and recently been promoted to head chef in a rosette graded gastro-pub and I feel like I may be sinking slightly with lack of guidance from the owner of the pub, any advice, Thanks in advance
post #2 of 10
Well, thats a big job. Can you tell us a little about what you do, what you feel good about & what you don't undrstand?
post #3 of 10
Thread Starter 
Well, we try to stay as seasonal possible and keep the produce local, we are not a massive place, max covers in one sitting is about 40 odd, what in struggling is keepin on top of the everything that I never had to do before the previous chef walked out, things like coatings, keep the menu fresh and challenging enough to keep us on top of the game and keep customers coming back and talking about us and just finding the right balance and any advice other chefs can give me as being so young there is a lot I haven't had to deal with yet.
post #4 of 10

Time to have a man to man talk with the owner---

 

If you are in over your head---there are solutions.

 

Everyone faces challenges---finding solutions is what separates the successful from the failures.

 

Could be training/schooling---a little extra help so you have time to experiment ---bringing in a fine cook to help develop new menu items---

 

Talk to the owner---he may have an idea.

post #5 of 10

Your first job is to control the inventory.   Write everything down and have stock levels for everything.  Take control of purchasing.  Not too much, not too little so you run out.  This is a fine line.

 

Then control quality at every step of the way.  Start with, of course, the inventory.  Then what happens to the inventory one step out of storage, ie., you say the coatings, take control of that.  Make sure you're not doing too much and throwing away a lot, or doing too little and having to rush it (quality suffers).  Etc. etc.

 

Give yourself some time to be creative.  The first two things will go a long way.

post #6 of 10
+1. Know what's in walk ins, know what's in dry storage, know what's on the line. Costings mean you need a yield on every product. E.G. a salad. How much lettuce per head is usable, how much is waste? Ditto with everything you use. The prices change but the yield *should be consistant.
Control is absolutely the most important thing.
post #7 of 10
Also +1 on what Mikeswoods says. Its absurd to think you're going to figure everything out on your own. You can definately give it a shot. I'm guessing if the owner knew kitchen systems he'd already be helping you
post #8 of 10
Quote:
Originally Posted by Grande View Post

Also +1 on what Mikeswoods says. Its absurd to think you're going to figure everything out on your own. You can definately give it a shot. I'm guessing if the owner knew kitchen systems he'd already be helping you

 

Yeah this is a bit baffling.  Where is the owner involvement?

post #9 of 10
Be interesting to know the owners background & what happened with the old chef
post #10 of 10

It's always best to know what happened to your predecessor, so you don't make the same mistakes.  Everyone's advice so far is solid, don't worry about changing your menu so often. Find some dishes that are yours and that are hits and run with them till you get things smoothed out, if your feeling frisky make specials.  Ask the owner lots of questions....LOTS; and write everything down. That's their job, to make sure their managers (you) know what todo or at least have goals/numbers that they would like achieved.   Watch the cost of goods.

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