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Discuss the possible options with the head chef

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Reference no: EM133154697

You are the manager and there is a performance related issue with the head chef. There have been complaints from kitchen staff that the kitchen roster is not being put up in a timely manner and kitchen staff are finding it difficult to plan their daily lives outside of work. It has also been brought to your attention that the food budget has been between 3-5 % over budget for the past 3 months. The head chef has blamed this on rising food prices and lack of time to complete the rosters. Discuss the possible options with the head chef to try of resolve these issues for the future.

 

You will need to cover at least six (6) of the areas described previously:

 

  • Adherence to procedures
  • Cost minimisation
  • Customer service standards
  • Level of accuracy in work
  • Personal presentation
  • Productivity
  • Punctuality
  • Response times
  • Team interaction
  • Waste minimisation

 

Reason and possible soltion

Reference no: EM133154697

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