new to management

Discussion in 'Professional Chefs' started by linecookryan, Feb 26, 2012.

  1. linecookryan

    linecookryan

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    Line Cook
    I recently became the KM at a restaurant that I have been working at for 8 years.  I started out as a dishwasher and quickly rose to lead(only) line cook.  Our business was recently sold and the new owners are really hands off and leave the running of the business to the GM's.  I am all about communication and believe that it is very important for the FOH and BOH to let each other know what is going on so that things can run smoothly.  The GM's seem to believe that it is not important to do this and that we in the kitchen are basically on our own to figure things out.  We have a very small kitchen and when it gets busy the prep cook will stand in to assist in cook which means that prep is not getting done.  I ask that tickets be paced out so that we do not get instantly slammed, which happens all the time. I know that we get busy but in a restaurant that seats 100 and handing in orders for 30 then five minutes later another 30 then again another 30 ontop of to go orders seems little much.  Am I wrong.

    I need advice on how to handle this before I really go crazy.
     
  2. cheflayne

    cheflayne

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    What would you offer as a solution? How could FOH go about pacing tickets? Exchange ideas with FOH manager looking for solutions which will make it easier on everyone FOH & BOH.
     
  3. petemccracken

    petemccracken

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    If you really want to push the issue, you can always pace the tickets yourself, /img/vbsmilies/smilies/tongue.gif/img/vbsmilies/smilies/laser.gifjust be sure and let FOH know about the time lag.

    You know what the kitchen capacity is, the FOH doesn't, the GM should. However, you HAVE to keep the FOH informed as to your capacity.

    Before doing so, I'd have a come to Jesus meeting with the GM and get him on board with the program.