Hello Everyone....I need a little advice...Our chef has been with the company for over 10 years but was recently promoted from sous chef to chef. He is a little "green" when it comes to the leadership side to his job. Recently we have been trying to really make an effort to tighten up how we run our kitchen....Our recipe book needs work and alot of the sauces, bases and recipes are done by memory. We also have been pretty inconsistent in performing official "line checks" where the chef really makes sure that the sauces, ingredients and prep are done properly on a shift to shift basis.
I think that part of our chef's resistance to this is because he has not done it for so long that he feels its not necessary. I want to make sure he doesn't thinks it is simply me telling him how to do his job. I want him to know that successful kitchens follow procedures such as line checks and keeping current recipe books.
So what i am looking for is any chef out there that can drop me a line....maybe even send me their line check lists....be willing to let me use them as a example of what we should be doing....I want my chef to know that with these upgrades and stricter guidelines in his kitchen, his product will be better and more consistent.
Thanks and I look forward to hearing back from anyone who is willing to help. - Christa