Reference no: EM132904739

A line cook was busy helping kitchen staff put grab-and-go food on display for lunch in the cafeteria. The manager, who usually supervised this task had to leave work for a personal emergency and would not be back for a few hours.

The same line cook was left in charged of packaging a very large to-go order that had been placed without much notice.

The line cook decided to leave a new cashier in charge of the grab-and-go display with a quick explanation of how to set up the food items.

The line cook then hurried to the back to pack the to-go order. The cook did not have time to go to the outside storage until where excess insulated packaging is stored and instead packed the individual bagged lunches into milk crates left behind form the dairy delivery.

1. What went wrong here? Try and see how many kitchen crimes you can find in this scenario.

2. Who should be held responsible for all the wrong decisions that were made by the line cook?

3. How could the wrong choices have been prevented?

4. How do we train our employees to make good decisions when management is not present?