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Before | During | After Service: Checklist: "Should I add or Delete anything?"

post #1 of 15
Thread Starter 

This is for my Grill cook, I also made one for Support(Dish and Food Runner) , AM Prep and Garde Manger, along with Saute.

 

Should I change anything before I also laminate this? I'm a little too excited about this...

 

 

 

Pre-Service

Downtime

Post Service

Strain Mussels on line and upstairs

Check Daily Check List

Prep Sheet Filled and given to Chef on Duty

Sear off Burgers, steaks on busy days

Bring meat out of freezer if meat needs prepping.

Restock following End of Shift form

Set up yourself + station (towels, spoons, etc.)

Refill sauces (dill, red wine reduction, etc.) use new bottle

Use plastic tops for dry ingredients. Use plastic tops for the 1/3rd pans, 6th pans, and hotel pans.

Check Pre stock Inventory Sheet + bring needed items down. Backups in reach on CORRECT SHELF

Clean, consolidate, and bring up items from your shelf in the reach in.

Wrap any cooked meats and use first the next day

Make sure all plates/bowls you use are stocked and within reach

Label AT LEAST 5 items that are unlabeled (reach in, Walk in, spice rack, etc.)

Wipe and scrub line (3rd person on days we have 3 people lines will sweep)

Take plastic wrap off all pans

Clear off speed rack

Organize dishes before you leave

Clear off speed rack

Replace aluminum lining from stove trays

Make sure no food is unwrapped.

Let COD know what you are low on for 86 list

Start prep list

Flip pans every other day

Set up yourself + station (towels, spoons, etc.)

Consolidate items in lowboy--toss out bad items

Stove top grates are free of large debris

 

Peel 10 labels off containers (quarts, pints, cambros)

Below the stove is cleaned

 

Reset stations by sweeping underneath your fridge, flipping cutting board or getting a new one.

Wipe inside, the front, and the sides of the fridge

 

Check bus tub bins going upstairs.

All your 9th, 6th, and 3rd pans are flipped

 

Place dried goods that are in bags upstairs in prep kitchen in plastic containers.

Accordion plastic is clean

 

FIFO the Quart containers upstairs in walk in.

 

 

Organize the storage area (area before around the stairs

 

 

Bring down fries or place a few trays into bus tubs to free up trays

 

 

Clean station fridge- wipe sides and inside

 

post #2 of 15

From what nothing I know about your kitchen, it looks great. But even if it's laminated, I'd be quick to make changes as necessary. You may find the need to update it sooner than you think. Don't let the lamination stop you. 

At a quick glance, I didn't notice anything about labeling and dating everything. 

post #3 of 15
Thread Starter 
Good idea, I won't laminate it. I know that if I do and I want to add something, I'll put it off until I have 5 more edits.
post #4 of 15

Strain mussels?  They should not be in water in the first place.

post #5 of 15
Thread Starter 
Quote:
Originally Posted by chefbuba View Post

Strain mussels?  They should not be in water in the first place.

We place them in a plastic container with a damp towel placed over them. Beginning and end of shift they strain the liquid that comes out of the mussels. Also, prior to service we soak them in water with some flour for 20 min and then quick rinse and them into a 3rd pan on ice.
post #6 of 15
I'm confused as to why you have to write down label at least 5 items (items shouldn't be unlabeled ever) and peel off at least 10 labels (they should be peeled as soon as they're washed). Odd and concerning.
post #7 of 15

Why is "set yourself up listed twice"?

I agree with lauren on the labels as well, they should be peeled when washed. You label as soon as the product is placed inside its vessel, be that a container or even a plastic bag. Labeling isn´t prep, it should be done immediatey.

Also people need to clean and all, but i find it easier for everyone to clean after doing anything then having to clean only when "on schedule". Chopped onions, great, anyone with commen sense should be aware enough to clean the cutting board before using it, since it can spread taste to the next food product. Just a minor example. 

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

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post #8 of 15
As I mentioned in your other thread, the nature of people is to see a new printed list and say "wow! Excellent, fascinating" for the first couple of times, then basically ignore it.
You should certainly have one, and yes, laminated perhaps, but it should have a line next to each item where the employee can sign or initial. This encourages accountability.
"I thought Joe was doing that!" Says James. Seen it happen too often.

The other thing that concerns me is that you are leaving it up to perhaps a junior/middle level staff to decide what has to be 86'd due to low stock. Surprisingly, in a good establishment, there is usually more than just the head chef who can make things appear. What if it was milk you ran out of? 86 anything containing milk, or just go down to the supermarket and get some? Or ask the restaurant manager, or even the person making coffee to make an urgent call?
post #9 of 15
Thread Starter 

Yea, I know. From" I dont have a sharpie to I dont have enough time, were in middle of service." I let it slide and end up doing it myself. I'm trying to shift things, but I dont want it to come across passive aggressive. Plus, we havent had an inspection in over a year and that time is coming soon, I'm scared as to how we will do. 

post #10 of 15
Thread Starter 
Quote:
Originally Posted by Cronker View Post

As I mentioned in your other thread, the nature of people is to see a new printed list and say "wow! Excellent, fascinating" for the first couple of times, then basically ignore it.
You should certainly have one, and yes, laminated perhaps, but it should have a line next to each item where the employee can sign or initial. This encourages accountability.
"I thought Joe was doing that!" Says James. Seen it happen too often.

The other thing that concerns me is that you are leaving it up to perhaps a junior/middle level staff to decide what has to be 86'd due to low stock. Surprisingly, in a good establishment, there is usually more than just the head chef who can make things appear. What if it was milk you ran out of? 86 anything containing milk, or just go down to the supermarket and get some? Or ask the restaurant manager, or even the person making coffee to make an urgent call?

Hmm the accountability aspect is something that would definitely worth trying. For us when we 86 something , it's because they havent checked their mise for their station and something gets ordered that has that item and there's none left in the walk in and someone forgot to put it on the prep list. Right now I dont have a lead line cook and my sous chef only works 3 days a week. I'm trying to create a system where if something doesn't work out, there's a fail safe. 

post #11 of 15

What kind of Sous only works 3 days a week <_<?

Can you send her home too....

 

I´m sorry but a sous is basically the back up chef. It´s the person who is second in command. In other words it´s the person that needs to be present in the kitchen just as much as the chef. The sous needs to be there more then 3 times a week. 

 

Instead of having people check off things from a list, wouldnt it be easier just to divide the tasks among the staff and stations each person is responsible for. That way everyone has there duties and they won´t have to keep consulting a list, each person will have there own list that basically they would memorize. 

Once things get to being a routine for them, switch there tasks for others, that way everyone gets to try everything without it being so chaotic. 

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.

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post #12 of 15
Thread Starter 
Quote:
Originally Posted by KaiqueKuisine View Post
 

What kind of Sous only works 3 days a week <_<?

Can you send her home too....

 

I´m sorry but a sous is basically the back up chef. It´s the person who is second in command. In other words it´s the person that needs to be present in the kitchen just as much as the chef. The sous needs to be there more then 3 times a week. 

 

Instead of having people check off things from a list, wouldnt it be easier just to divide the tasks among the staff and stations each person is responsible for. That way everyone has there duties and they won´t have to keep consulting a list, each person will have there own list that basically they would memorize. 

Once things get to being a routine for them, switch there tasks for others, that way everyone gets to try everything without it being so chaotic. 

I have three people in mind that I want to replace, two line cooks(one is always late and the other has a horrible attitude and the last one is my sous). Is it fair to let her go even though I knew she could only offer 3 days, granted before I had another sous(they were co-sous'), but he quit. He straight up told me he didnt expect it to be "this much work," and oddly enough he came back a month later asking for a line cook job. 

 

"wouldnt it be easier just to divide the tasks among the staff and stations each person is responsible for."  

 

Could you elaborate on this a bit? I dont quite understand, actually i dont understand at all....

post #13 of 15
Quote:
Originally Posted by Cook1st View Post
 

I have three people in mind that I want to replace, two line cooks(one is always late and the other has a horrible attitude and the last one is my sous). Is it fair to let her go even though I knew she could only offer 3 days, granted before I had another sous(they were co-sous'), but he quit. He straight up told me he didnt expect it to be "this much work," and oddly enough he came back a month later asking for a line cook job. 

 

"wouldnt it be easier just to divide the tasks among the staff and stations each person is responsible for."  

 

Could you elaborate on this a bit? I dont quite understand, actually i dont understand at all....

 

Ummm ,yeh you should fire the sous, unless the person is willing to contribute more then 3 times a week. THIS IS A SOUS CHEF POSITION NOT A STAGE/APPENTICESHIP PROGRAM.

Your running a kitchen AKA everyone needs to be there!

 

And i will elaborate...It´s simple

For example look at the pre-service section of your own list. 

Wouldn´t it be easier if the same people did the same tasks before service, always having the same tasks as there responsability. 

If you have to prep 10 kinds of vegetables, then maybe only one cook could do all of them.

If you have 4-5 different proteins on the menu, one cook butchers/preps all the red meat the other all the fish and poultry. 

One person doing sauces and prepping with the veg guy

One person on desserts (maybe 2 if necessary). 

 

Divide of the tasks/prep/mise en place what ever your wanna call it and have the same people doing the same things, being responsabile for those things and thats it. If they finish or they have time they can go help another comrade if he/she needs it. 

This way you don´t have people scrambling trying to figure out who is doing what, since it is all decided beforehand. 

IDK i think its much easier having everyone assigned to proper stations and duties, then having them play "musical prep" in the kitchen before service. 


Edited by KaiqueKuisine - 5/24/16 at 6:11pm

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.

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post #14 of 15

I don't understand the part about hiring a kitchen manager. If you are the "exec chef" then you are the kitchen manager. Manage your kitchen.

If your boss is willing to pay your salary, a KM salary and two "co- sous chefs" salary, why not hire a sanitation engineer to oversee the the dish pit and janitorial depts while your at it?

Blind leading the blind. How much guidance/advice does the guy that signs your paycheck give you? Does ownership have any restaurant experience?

post #15 of 15
Thread Starter 
Quote:
Originally Posted by chefbuba View Post
 

I don't understand the part about hiring a kitchen manager. If you are the "exec chef" then you are the kitchen manager. Manage your kitchen.

If your boss is willing to pay your salary, a KM salary and two "co- sous chefs" salary, why not hire a sanitation engineer to oversee the the dish pit and janitorial depts while your at it?

Blind leading the blind. How much guidance/advice does the guy that signs your paycheck give you? Does ownership have any restaurant experience?

It's a small group of investors that own 4 restaurants(all older than 8 years), this is their newest one. I'm the only one on salary. One of the sous chefs quit two months ago and eventually came back as a line cook. He couldnt handle all the work. My other co sous only works 20 hours(three shifts). The owner's don't provide too much input or guidance, they'll only chime in if labor/food costs get too high, in which they'll let my GM know who in turn tells me. 

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