For every shift, the below should be checked off:
Daily shift.
Kitchen checks.
Walk around all areas of the kitchen, check that the
closing duties from the previous night have been done to
the standard expected. Check the fridges/freezers and
equipment.
Deliveries.
Check the food deliveries and solve any issues
if necessary.
Chef brief.
A daily morning meeting needs to be held by a senior
chef on duty to discuss specials, shortages or 86's any
issues with regard to service. The daily booking status
with covers and busy times also needs to be relayed to
the team.
Staffing.
Check the Rota and ensure the kitchen is fully staffed
for both shifts with the right people in place at the right
time.
Manage the set-up period.
Monitor the sections during MEP and set up, don't
assume it is done correctly and timely. Make sure the
team uses the MEP list and recipes.
Briefing.*
Follow the golden rule of the briefings; it should
be educating, short, engaging, motivating and fun.
It is crucial that every brief is well prepared so
you can get the best out of your team before
a busy shift.
*Importance of briefings; It is essential for both BOH & FOH to
exchange all information about the upcoming service (breakfast/lunch/
dinner/PDR) and make sure the restaurant is ready.