My day as Unit Chef.
I also got to shadow the Unit Chef. His name was Jim, and Jim started as a cook in the military. He ran his kitchen similar to military. Everything was straight laced and Jim followed every rule to a T.
Jim's primary responsibilites:
- hiring, training, supervise, evaluate.
- meets and addresses numerous issues with reminding people of what and how to do things
- maintain accurate records
- production specs.
- Assists in menu planning
- does a little accounting
things I learned from Jim:
- "fix it at the bottom" do not alert or contact head management of problems or issues. fix it at the bottom.
- menu should be seasonal. people don't want to be eating soup in the summer
- when buying equipment consider how to clean it. you want a product that is easy to clean this will allow you to keep it for longer period of time.
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