Management training record.
Cold larder.
(2 days minimum)
The cold larder section is one of the less demanding sections and is used to train new starters
and less experienced chefs. There is a lot of MEP and fridge management is a key part of
section organisation as most of the products are fresh items. Standard Operating Procedures
can be found on the HUB for every section: Bookshelf - The Ivy Collection - Training - BOH -
Sections SOP's
Management notes.
It's very important to be set up on time as this will be where the first dishes will come from.
Your responsibility as a manager is to ensure the team is supported, monitored and checked
constantly to enable them to have the section set correctly and on time.