2020 Kitchen 14 Days Countdown

2020

KITCHEN

14 Day Countdown

2020

Frenchman’s Creek Mission Statement Personalized Service, Enriching Relationships And a Quality Lifestyle Will Make Frenchman’s Creek the Number One Community in South Florida

Philosophy of Frenchman’s Creek

We believe it to be our highest goal to provide friendly, personal and exceptional service in comfortable surroundings to uphold the highest level of member patronage. There is complete awareness that the care and comfort of our members, their families and their guests is our highest mission. We will be viewed as professional, helpful and resourceful.

Three Steps to Service

A warm and sincere greeting Anticipate and fulfill the members needs A fond farewell

Code of Ethics

We will find a way to meet the request We will be good stewards of property and resources We will treat each other with mutual respect We will speak positively about each other We will support each other We will value honest and openness

We will be open to corrective feedback We will keep the vision of mission alive

Day 14 - Monday, September 14, 2020

DEPARTMENT MEETING, ALL FOOD AND BEVERAGE DEPARTMENT HEADS

I. Standards and expectations What to expect in the next 14 days

Review the organization chart Meet your assistants

Paperwork

Doing your own job description Your calendar, critical path and priorities

Quality Philosophy Positive Attitude and Team Support

II. Prepare your own departmental manual

A Preparing your departmental manual Calendar/Schedule of events and projects Projects/work assignment deadlines for assistants Pre-opening Checklist Employee Training Manual (5 days in your department) Job outlines of your staff for each position III. Sous Chef’s “Don’t Forget” list A. How to Greed members and staff B. Phone Answering Procedures/with Smile C. Employee Standards and Policies (refer to employee hand book)

D. Fire and Emergency Plan/Training and Procedures (familiar with all fire exit, pull alarm and other fire equipment locations). Pre-shift Line Up/Inspection/Training meeting Notes:

Day 13 - Tuesday, September 15, 2020

DEPARTMENT MEETING, KITCHEN, FOOD AND BEVERAGE DEPARTMENT HEADS

I . Preparation of Scheduling Flow Chart How to Schedule

II. Equipment  Care, Storage, Quality and Control  Scrapes, Marks and Damages  A Sign of Negative Attitude, Lack of Respect and Pride III. Continue your departmental work  Mission Statement  Departmental manuals, Calendars, Training Guides  Menus, Recipes Breakdown and Pictures,  Job descriptions (Yours and Your Staff)  Schedule Flow Charts

Notes:

Day 12 - Wednesday, September 16, 2020

WORK, OWN DESTINATIONS

I. Continue work on:

 - Departmental manuals/ calendars, keep samples  - Job Descriptions  - Mission Statements  - Schedule Flow Chart  - Preparing a list of equipment needed in your department

II. Submit any completed projects to Executive Chef  - summary of responsibilities by departments, Schedule request,  - organizational chart, III. Prepping up your par stocks for everyday menu items (produce, dry goods and proteins.)  - Where and how much  - Handout par sheet or prep station list  - How to close the stations -properly wrap, date and organize (Ex. raw chicken always on the bottom)

Notes:

Day 11 - Thursday, September 17, 2020

DEPARTMENTAL WORK

I. Submit a complete essential daily equipment list to Executive Chef  - Let your Assistant(s) work on this project and proof by you  - Check your inventory and par for china, silver (flatware/ hollowware), linens, paper goods II. Be aware of your menu items and prices, mock operate your system  -regularly and begin inputting menu information whenever available (orders print in the right kitchen station printer)

III. Review your operation daily  - Kitchen, ordering-pick-up  - Back of the house and service station organizations line up  - Prepare your Orientation Speech  - Do not overlook your everyday responsibilities  - Floor plan and service  - Seating and service

REVIEW DAILY REPORT AND PAYROLL

Notes:

Day 10 - Friday, September 18, 2020

DEPARTMENTAL WORK I. Review this week’s process, don’t let anything fall behind

II. Preparation for next week 

Your departmental training menu / schedule  Submit your equipment need list on Monday (or 3 days before event or need it)  Prepare Job Descriptions for every position within your department  REMEMBER: CHEF, MANAGER AND CAPTAIN’S JOB IS NOT HOST(ESS) OR GREETER OR EXPIDETOR  Highlight the uniform and Appearance Standard (Kitchen and Back of the house) Mentally and physically prepare for the new season III. Pick up where you have left off You know exactly your staff requirements from your schedule flow charts Preparing a clean chart with name column blank to fill the proper name when you receive your staff IV. Begin to prepare a three month forecast of your operation in both revenue and labor expense V. The Grille, 19 th Hole, Beach Club, Sports Bar Check your equipment, and mis en place, check and clean the fridges, lines, print- ers, order printer paper

Notes:

Day 9 - Saturday, September 19, 2020

DEPARTMENTAL WORK

I. All departments 

Don’t forget to address everything in your “Don’t Forget” list

II. All Kitchens 

Inventory your menu and prep list’s  Clean and organize your storage room(s)

 Finish the above works with your assistant’s today

III. Start handing in all due projects to Food & Beverage Director  Schedule flow chart

IV. Have you envisioned your restaurant operation; How to coordinate with front of the house  Know your operation throughout  Know where to go and how to requisition food,  Sous Chef’s to complete all Stations prep list

V. Review the new trainee hiring status

VI. Review your schedule flow chart again  Adequate amount  Within your budget (any new special projects that are not included)  Do you have enough work for the number of staff you required VII. Continue your normal Daily Operation  Do not forget that this pre-opening work is in addition to your Daily Routine Work.

REVIEW DAILY REPORT AND PAYROLL

Notes:

Day 8 - Sunday, September 20, 2020

DEPARTMENTAL WORK

I. keep Clean up and polish stations  - Review your paperwork, fill in all prep list and walk thru with your trainees  - Review your budget and prepare for next three months forecast:  - For the new department that you are going to take over – pay special attention to this matter. II. Sing the same song with your assistants  - Have you explained the details of operation to your assistant? Why wait?  - Do your assistants fully understand your expectations and standards of quality of service?  - Do you have the same understanding of service standards, communications, display procedures, etc.?

REVIEW DAILY REPORT AND PAYROLL

Notes:

Day 7 - Monday, September 21, 2020

PRE OPENING HOT PHASE

I. Review all equipment needs in your department A. Purchase requests to Executive Chef B. All paper work should be handed in this week

C. Your departmental training agenda is due this week

II. Evaluate the physical condition of your department

A. Any uncompleted repairs need to be brought to attention B. Is your storage room organized? C. Ceilings and air vents are clean? D. floors degreased? G. All equipment in place? H. All printer tapes/ paper ordered?

REVIEW DAILY REPORT AND PAYROLL

Notes:

Day 6 - Tuesday, September 22, 2020

Continuation of completion of your department.

I. Your 5 day training agenda

A. Who are assigned for which restaurant-station B. All necessary documents are prepared C. All equipment needed are completed

Don’t forget you still have a normal every day meal service. Orientation BEOS completed

E. All menus received from Executive Chef F. Begin programming your menus into POS G. Send all new item to kitchen printers

II. Walk thru your department 50 times more from different prospective A. As Chef - how would you inspect the room in pre-shift, while in service and post service clean up. Dish washer area is organized, window, plates, side dishes, ramekins, covers to keep hot dishes for each outlet in place polish and ready to go, before service B. As service staff - where to look for misplaced items, , mis en place for kitchen and expeditors, take pictures of all equipment in place,

REVIEW DAILY REPORT AND PAYROLL

Notes:

Day 5 - Wednesday, September 23, 2020

I. Bring your problems to the table, if they could be solved right there: A. Staff B. Equipment C. Operating Schedule D. Facility E. Supplies F. Maintenance

II. Review your Platting Guide

A. Proper silverware and plates etc. for each dish is suggested B. Abbreviation in POS as executive Chef recommended C. All possible alteration from dinner should be programed into POS D. Fully understand the menu items (methods and ingredients) in order to train your staff properly.

REVIEW DAILY REPORT AND PAYROLL

Notes:

Day 4 - Thursday, September 24, 2020

Continue department work.

I. Managers and Chefs are meeting, orienting and assigning work to future assistants A. Discuss your (you & your assistant) future department standards expectations. B. How to share and combine responsibilities according to each of your and staff strengths and weaknesses C. How you team up to operate as best department D. Review financial statement to include budget, year to date, actual, forecast. E. What plans do you have to increase average checks and how to execute them? II. Review with managers Jonas manual thoroughly if there is a way to programing menus that could speed up the server’s time spent inputting orders. A. that is understandable for back and front of the house B. All modifications are common and are to avoid server’s typing in any modifications (saving time) C. For example: no oil, no butter, no salt, no sugar, no bread, no sauce, no potato, no veg, no onion, add spinach, add French fries, extra gravy and review with kitchen staff to be in sink

III. Submit all paper works you have fallen behind with - Job descriptions

- Departmental training manual - Departmental training agenda

- Mission statement - Schedule flow chart - Menu platting guide for each meal and outlets

REVIEW DAILY REPORT AND PAYROLL

Notes:

Day 3 - Friday, September 25, 2020

ONCE MORE, REVIEW YOUR FIRE PROCEDURES TO INCLUDE A. Equipment B. Fire escape route C. Step by step procedure to follow club fire procedure standards D. When evacuation necessary, who leaves the room first: 1. Members 2. Chefs

3. Juniors 4. Seniors 5. Managers and Executive Chef

PREPARATION FOR WELCOME NEW TRAINEES

I. Arrival procedure

A. Who and when for pick-up B. Location for the first three days HR Orientation- BEOs completed, confirm loca- tion according to Business C. Room set up requirements (HR)

D. Food & Beverage requirements (HR) E. AV equipment requirements (HR)

II. Review your training schedule

A. Nothing left behind, all topics covered B. Coordinate with other departments for meal time (we have limited seating in the Employee Dining Room due to Covid-19 ). A staged break time for differ- ent groups is necessary. C. All equipment needed for training or hand out material is in place D. Check name tags (to include replacement for existing staff) E. Who, where, and when for training your new staff (your department training schedule is your sole decision)

REVIEW DAILY REPORT AND PAYROLL START WRAPPING UP YOUR PREPARATION WORK

Notes:

Day 2 - Saturday, September 26, 2020

FINAL WORK FOR PREPARATION OF OPENING

I. Submit all paper works you have fallen behind with  Job descriptions  Position of each person in all outlets

- Departmental training manual - Departmental training agenda

- Mission statement - Schedule flow chart - Menu platting guide for each meal and recipes

II. Prepare a detailed training outline - Time for each topic - Location (to avoid interruption)

Continue Departmental Work

Review Don’t Forget List –open items

III. Your schedule during the weeks of training – coverage between outlets and pres- ence for the training need to be well planned in advance.

IV. Your routine day off could be altered or eliminated when necessary

V. Start preparing the schedule for following weeks . Remember that week will be the F&B Orientation. Keep in mind:

A. Who is running your outlet (must have Chef’s presence) B. Who is representing your outlet in HR orientation (3/4 days) C. Who is representing your outlet in F&B group training (3/4 days)

Notes:

Day 1 - Sunday, September 27, 2020

WALK THROUGH YOUR DEPARTMENT 10 MORE TIMES

1. Ensure absolute cleanliness is present 2. Have you thoroughly cleaned your kitchen and all equipment 3. All sinks were bleached and equipped (with paper, soap, sign of how to wash hands) 4. All side stations are properly set according to the training manual standards 5. Your assistants are synced with all basics (3 steps of service, proper verbiage, telephone etiquette, acting as ladies and gentlemen serving ladies and gentlemen 6. All staff is prepared to have their best uniform and appearance when they meet the new trainees. ASSIST MASS ORIENTATION AS NEEDED Start preparing for Kitchen Orientation - :  Menus (outlets menus, plating guides, how to read green calendar class  How breakfast, lunch and dinner service is in America rather other countries  Difference of dining vs. eating  Think what’s the best for the member instead of what’s convenience  Walk thru different concepts of the restaurants  Hours of operation ( all Day Dining )  Check 10 times all mise-en place and utensils before service for a smooth operation  Read all menu item to combine jobs in need of assistant in other stations  Have open and respectful communication with all kitchen and service staff  Check with chief steward in daily bases before service for all china needs  Check coolers and fridges 40 degrees  Hot items and soups 165 degrees temperatures,  Start preparing for F& B Orientation - :  Mock table set-up to be present during HR training- Mock Dinner, The Grille, BC  Responsible: Manager and Chef to discuss menu and people attendance  The Grille - Lunch, Dinner | Main Dining Room – Brunch, BBQ | Sports Bar - Lunch, Dinner  19 TH Hole – Breakfast, Lunch, Dinner | Poolside Café - Lunch  All table set up require to perfectly symmetrical with no error to be found  Table cloth is starched and pressed  Silverware is polished and without stains or finger prints  Salt & Pepper shakers are properly filled (80% Full) and cleaned  Napkins are properly folded as instructed  Glasses are polished without watermarks  China (B+B Plates) Wiped without water stains  Bread basket, napkin – properly folded and placed on designated spot (other side of the table from salt & pepper)  Condiments tray is clean and properly filled (80%)  Sugar caddies are filled per each outlet’s specification REVIEW DAILY REPORT AND PAYROLL

Day 1 - Sunday, September 27, 2020 cont.

 Place mats are clean without food stains in the imprint mark  Prepare copies for F&B training- had out each topic separately – topic and hand-out to welcome  Food & Beverage – Our mission statement and day to day life  Standards of service  Meeting member needs  Knowing the menu and basic beverages  Familiarize with club activities and schedules  Liquor, beverage, wine  Policies and procedures  Safety and emergency  Floor plans, maps, diagrams  Point of sale OVER

Day Zero - Monday, September 28, 2020

Every day is a new day to learn something new, don’t waste it!