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New Job in Hotel with a dirty kitchen

post #1 of 18
Thread Starter 

What was your feel when you get a new job in 5 Star Hotel, it was a busy Hotel at the same time the kitchen fridge and station mostly is dirty and messy?

 

Please share your idea, will you continue work in this Hotel and help them to clean? Or choose another environment?

post #2 of 18

I wouldn't worry about it. If the health dept doesn't worry about then I wouldn't either. If it's a 5 start hotel they must be doing something right. Busy kitchens are hard to get and keep clean. In most cases the Chef isn't worried about it. I'm not saying they shouldn't, I'm just saying it may not be top priority. If I were the Chef in a 5 star hotel restaurant I would want my staff and kitchen fitting the bill. If your a class act, you are a class act even when no body is looking........Chef Bill

post #3 of 18
It would bother me. I like a clean kitchen. Mine isn't as clean as I want it. But last time I was in a hotel kitchen, it was spotless; I've never worked hotels, so I don't know what's normal.
post #4 of 18

You should be helping to clean where ever you work. A good cook always cleans. 

Are you being told not to clean? 

Clean the area and show others what a clean station looks like. Then work clean and keep the area clean.

post #5 of 18
Thread Starter 

Previously i was working under a Head Chef who care about the cleanness at kitchen, so after i change to this Hotel, i wonder why all the chef doesn't care about their cleanness, even a broken food also can keep in the fridge until someone who care just take it out and throw away.

post #6 of 18

+1 Chefwriter

post #7 of 18
Thread Starter 
TThis hotel are special, some of the chef like to keep the food when not using, also dont want find a way to clear the food, must put until expired and broken then throw away

I have nothing to say
post #8 of 18
Not sure I understand, but it sounds bad
post #9 of 18
Thread Starter 
Will leaving this company soon frown.gif
post #10 of 18
 

When you work in a restaurant kitchen it's not like your home kitchen. When your a employee you may just want to go with the flow. I see other posts about food waste that you have posted. Your getting a paycheck and supporting yourself and your family. Just go with the flow save the world on your own time. If this is a 5 star hotel they must be doing something right. When your in charge you can run things differently....

post #11 of 18
Thread Starter 
Thanks Chef Bill your advice always make me think different biggrin.gif
post #12 of 18

a business having a policy to throw away food is one thing that does change with companies due to laws and etiquette, but an unsanitary kitchen comes down to lack of care by either the staff, the management, or both.

 

your being hired to do a job. as an employee the best use of your idealism is to demonstrate your ability by helping the team to achieve greater heights instead of abandoning a job because theres 1 crumb too many on the floor for your liking.

 

its by having everyone waiting for everyone else to do something, and blaming everyone else for doing nothing while doing nothing ourselves that makes no-one achieve anything, and anyone who claims that more should be done but takes no action themselves isn't worth taking notice of because they are all talk and no action. if you want to work with a good an employer then its best to be a good employee and take action instead of waiting for everyone else to move first.

post #13 of 18
Quote:
Originally Posted by ChefShaneS View Post
 

a business having a policy to throw away food is one thing that does change with companies due to laws and etiquette, but an unsanitary kitchen comes down to lack of care by either the staff, the management, or both.

 

your being hired to do a job. as an employee the best use of your idealism is to demonstrate your ability by helping the team to achieve greater heights instead of abandoning a job because theres 1 crumb too many on the floor for your liking.

 

its by having everyone waiting for everyone else to do something, and blaming everyone else for doing nothing while doing nothing ourselves that makes no-one achieve anything, and anyone who claims that more should be done but takes no action themselves isn't worth taking notice of because they are all talk and no action. if you want to work with a good an employer then its best to be a good employee and take action instead of waiting for everyone else to move first.

 

Best words I've heard in a long time. Great words, great attitude. I hope that avez heeds your words, but I fear he has his mind set on leaving instead.

post #14 of 18
Thread Starter 

My mind set is not at leaving, i trying to prove them i can make it clean and neat. Why them can't? 

I hope them can change their attitude as well, but some of the time i have mention them , them just like ignore me at all.

That's why i feeling bad about that.

post #15 of 18

Did you see the kitchen before you accepted the job? if so you have a few choices, 1 tell the company to clean it before you start, 2 don't take the job.

post #16 of 18

……..Keep being a clean cook. This is what is meant by fighting the good fight. Do not try to get the others to clean. Let them see by your example. If they choose to be dirty, that is their choice. 

No matter where you work or who you work with, always work to the best of your ability. If you worry about how the others work, you are dragging yourself down for nothing. The only attitude you are responsible for is yours. Keep it positive. 

post #17 of 18

avez, sometimes it takes fresh eyes to see whats going on in the kitchen. If something isn't challenged by someone else then they can't see why it s/b changed. In our case in America we are inspected by the Health dept, in my case that is twice a year. If the health dept gave me a good grade we went back to business as usual. In the case of your Chef, if someone doesn't complain they can't see way you should either. If the powers to be aren't bothered then they won't listen to a new employee coming into the kitchen. There are many things you will learn on your way up the ladder in life. You will learn "what to do" and " what not to do" this will form your opinion on how you think a kitchen should look and how you will manage your own kitchen someday. Get what you can from this operation and move on. Look at it as a lesson learned.......The best......Chef Bill

post #18 of 18
Quote:
Originally Posted by avez View Post
 

My mind set is not at leaving, i trying to prove them i can make it clean and neat. Why them can't? 

as the saying goes "you can lead a horse to water but you cant make it drink".

 

just concern yourself with your own performance or lack thereof, let the other staff worry about themselves and let management deal with them. your responsibility is to your own employability, not ensuring theirs. if everything was perfect with the kitchen then was no need to hire you, so use your frustration in a positive way to give you the desire to produce good results, and prove they made the right choice in hiring you. it could happen that the next time they hire someone it may be a subordinate to you and you will then have the authority to create a winning team, or they may ask you if you have anyone you know who is as good performer as you, and you can suggest friends who will respect your friendship and you can all live happily ever after in a magical kitchen, hahaha.

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