Hi all,
I work at a hotel in the UK (ending with Inn) in the kitchen, and my title is Kitchen team member (I work there part time, 16hr weekly) and we have two (split) shifts in a day, for breakfast and dinner. I'm fine doing breakfasts on my own, even with 80+ covers, but absolutely terrified doing dinner shifts on my own, which I will have to do on a regular basis in a few weeks time. I've never done a dinner shift on my own, half of the equipment is not working, and we have a new menu. On average we do 40 covers on a week night, less on weekends. We also have a majority of new FOH members, that never worked dinner shifts here before, so there are bound to be lots of mistakes, making it more difficult.
I know properly trained and good chefs can serve way more than that on a single service, however I'm not nearly as skilled for such a feat. My question is, is it normal to expect a not so skilled team member to serve 40 covers on dinner on their own? I'll be honest, I'm freaking out at the thought of it
I work at a hotel in the UK (ending with Inn) in the kitchen, and my title is Kitchen team member (I work there part time, 16hr weekly) and we have two (split) shifts in a day, for breakfast and dinner. I'm fine doing breakfasts on my own, even with 80+ covers, but absolutely terrified doing dinner shifts on my own, which I will have to do on a regular basis in a few weeks time. I've never done a dinner shift on my own, half of the equipment is not working, and we have a new menu. On average we do 40 covers on a week night, less on weekends. We also have a majority of new FOH members, that never worked dinner shifts here before, so there are bound to be lots of mistakes, making it more difficult.
I know properly trained and good chefs can serve way more than that on a single service, however I'm not nearly as skilled for such a feat. My question is, is it normal to expect a not so skilled team member to serve 40 covers on dinner on their own? I'll be honest, I'm freaking out at the thought of it