<< Main Course Newsletter - Issue 11 - December 2009 | Food safety >>

When does it stop

by Glenn Austin 13. April 2011 17:35

I have had about enough of the administraion duties placed on Chefs. I was hosting a dinner on Monday night, prior to the event starting i spent some time with the executive chef who showed me the latest and greatest folder of documents to be filled in on a daily basis. We discussed what a load of crap it actually was, (task evaluation sheets for each chef, job by job each day) and decided that the only thing that had changed in kitchens over the past 20 years was the infiltration of HR into the world. No more incidents of food poisioning, no kitchen deaths just HR

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Comments (5) -

Gary Farrell

5/29/2011 6:08:51 AM #

when i started in a kitchen, my very first day i had to do desserts and quenelles of ice cream
25 years later back on the desserts, still do quenelles
alarm bells are ringing!!!!

glenn

8/9/2011 7:08:08 PM #

Well Gary there is one consideration that may give you some pleasure, Ferrari are still doing the same thing as they where doing 50 years ago, like you they have adapted to fashion but why mess with perfection. Your a great tradesman

Gary Farrell

5/29/2011 6:11:15 AM #

what a waste of time!!!!!
task evaluation, chef by chef tasks lists/outcomes / threats /weakness
how about just cooking, get the chefs back on the stoves and HR back to the hole they crawled out of!!!!

glenn

8/9/2011 7:11:45 PM #

that is one way of looking at things, i dont necessarily disagree. We live in one of the most regulated countries in the world and i do not think we are better off for it. on an unrelated matter if you really want to wind yourself up have a look at the latest Queensland pool fencing debarkle. it is nothing short of a disgrace. A friend of mine now have three sets of gates to get through and an eight foot fence surrounding the pool and it still by his admission does not meet Queensland regulations

Gary Farrell

5/29/2011 6:12:43 AM #

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