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Bad practice comes from only two things. Lack of knowledge or carelessness. Both can be managed and changed.

Lack of knowledge is a trainng issue. Tasks may not be completed as they should be. sometimes this is because the way in which we work has changed. Other causes are changes in the cleaning products we use, a change of role or a new job. but once the 'trainng gap' has been discovered making theings right is not difficult.

Carelessness is a bit more problamatic in it's solution and can be a real challenge for you, the chef / manager. It can be tempting to do the job correctly yourself. Bad move. If the incorrect task presents a direct threat to hygiene or safety then perhaps sorting it yourself has to be done. but doing the task properly yourself is not a long-term solution. Do you really want to be the KP and the Chef and the Manager and go home on time?

I use this pathway to help me understand and decide what best to do. you will probably find your own questions to ask yourself to help you manage the problem.

Decision Pathway.

What is the task.

What is the problem?

What is the reason this is happening?

List them. It might be one or more.

Broken equipment.

Lack of cleaning materials.

No cleaning chemicals or solutions.

Time pressure.

Distractions.

Access.

Personal conflict.

CBA attitude.

  • Never having been shown how to do it right.

You may well find more for your list.

Are the answers easily fixable e.g new mop heads.

Then check the trainng record for the member of staff. Have they ever in fact been trained in the task? It's unfair and unwise to be on a persons' case unless you are sure of your ground.

There are ways and ways of doing things.

Here are a few phrases that might help.

  • Can I show you another way of doing this? It will / might be easier and quicker.
  • We need to be doing this differently for the audit.

Nugget Training sessions are pretty informal and usually, but not always one-to-one.

See the Nugget Support available for chef managers.

Speech note: "will / might". Which word is the better one to use? One is passive, one stronger

Checkout some priority Nugget Training resources...

Liquidised Diets

A liquidised meal is not a wonderful experience, even if it is only short term to aid in recovery. Imagine how it must be to be on a permanent liquidised diet. Every meal, breakfast, lunch, dinner and snacks during the day being a soft, barely textured, paste.

Learn here how such dishes can be made more attractive.........

Tools for Chef / Managers

tools on your computerNothing is more challenging or time consuming than having to put together spreadsheets or forms to act as reminders, control papers or even a simple stock control page.

One simply does not have the time. Use these tools as they are, modify them to suit or allow them to give you starting points for your own requirements.

Sainsburys' BakersTraining for Sainsburys' instore bakers.

Baking bread is not quite the simple task that it seems; it's not just about the dough.
This training resource written for and by Sainsburys' IS Bakers.

Caterplus support Elior trainng pages and packs. TaylorShaw packages   Click for top of page.
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