Discussion Starter · #1 ·
So I've had this cook who for the last 9 months of working for me has gone from extremely promising to abysmal and I'm just waiting out the last days until he moves back home. He's younger, came in with a lot of ambition which seems to be fed by the whole celebrity chef culture and thought he was the hottest thing since sliced bread (lots of attitude, ego). Over time it came to light that he was improperly rotating raw proteins, not seasoning his food, talking back to management on the regular and just generally doing a half-assed job. He finally put in the notice and when he did, he asked my boss, the owner, if he would give a referral/recommendation to his next prospective employer. My boss said it was up to me and I've since marinated on the subject for a couple days and while my inner compassionate self wants to help him out, the fact is he did a crap job and spread a lot of negativity through my kitchen during the process. Aside from confirming the person's employment, I feel no desire to go out of my way to praise or recommend this individual. How have some of you approached bad apples like this?