The Banquets Kitchen at my extern site followed a rigorous planning process. Every Saturday we would get the Banquet Event Orders (BEOs) for the following week. This allowed the Executive Chef to schedule everyone in depending on how busy the week was going to be. It also meant that he could place new produce and meat orders sufficiently in advance. In my opinion, making sure that everyone got a sufficient number of hours during a slow week was the most challenging part of his job. Thankfully there were a number of outlets that he oversaw and was able to fit everyone in. While this meant that people had reduced hours they felt that it was fair since no one was singled out for a large reduction in hours. As a part of his decision-making process he went around and asked various staff members about their preferences and whether they would be willing to work at the pool or even as a night cleaner. It gave the staff a sense that their concerns were addressed. He even asked me whether I wanted to work in Pastry or at the pool. Since I had no prior experience in Pastry and wanted to learn more I chose that. It was a great experience for me – I learnt how to make cookies, macaroons and jam.
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