As the Executive Sous Chef i would go into work about 5am, do a full reasturant sweep to check if the night cleaners did a good job and point out to them any infractions. Next I would turn on all kitchen equipment(light grills,Ovens, start dish machine, etc.). After equipment was turned on it was time to recieve all orders by myself(Sysco, Produce, and Bev.). Then I would proceded to start the daily prep list and check staffing levels and business levels for the day. Once the staff came in I would instruct them on station placement and how much to prep for each station by projected sales. Soon after we would open the doors to customers and i begain to run my shift as the expo insuring food quality.
Other responsablities included:
Writing ALL BOH schedules
Placing all food orders
Following All budgets(paper, Chem. Food)
Managing Food Cost
From this position I learned how to read P&L reports
Hardest part of this job was having no other Chefs working
My co-workers were hard workers with respect for me and i respected their work etchic.
The most enjoyable part of the job was to see happy customers.
Good Food, Fun enviorment
No Breaks, 16 hour shifts