caterchef
Banned
- 188
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- Joined Oct 12, 2009
Or is this something they are supposed to bring with them.
I have interviewed 6 chefs in the last 2 weeks in order to expand my operation.
I assign them an area to work to prepare a list of entrees.
And when I returned you would think a hurricane came through the kitchen.
Some had good culinary skills but, were so sloppy I had to refuse their employment.
I expect them to be neat and set an example for everyone else.
I had this problem while working as Banquet Chef in Country Clubs
when the Execs had dishwashers to clean up their mess.
They would grab a cutting board and go to a different area for every project then leave it.
The first thing I was taught as an apprentice was to keep my area clean.
I am just wondering if this is another area the schools are overlooking.
Or are they being taught they don't have to "wipe your a** when you take a sh**."
That was the term used when I started out over 50 years ago.
I don't think I should have to explain to chefs with over 5 years experience to do this.:thumb: