- Joined Sep 26, 2009
I just let a guy go today that was on a one month trial, he fit in well as a trainee chef but I've decided to spend a few £k more and invest in a chef de partie/junior sous. The guy knew he was on trial but nevertheless was less than happy when I spoke with him. During the last month I've spoken to him on several occasions about the state of his uniform, cleaning his station, attention to detail etc. so I'm somewhat surprised that he took it so bad. Even as a commis I expected more from him (he's 30ish and returning after several years out of the kitchen). What can you do to let people go easy? I e-mailed every catering manager in Cambridge this morning (33) advertising the guy with a good reference, unfortunately he didn't fit with us?? It's getting close to Christmas and I did what I could......