After having the first two chefs contests, I am more excited than ever about the our chef culture at Bravo. (Please see the first post about our core values). I have a good bit of news as well, we will be having a special guest judge for the finals in Columbus on May 6th and 7th. Nancy Silverton will be joining us. The originating force behind La Brea Bakery. She has authored 7 cookbooks and is the owner of three restaurants, La Campanile (with Mark Peel) and Pizzeria Mozza and Osteria Mozza (with Mario Batali)
I can honestly say that you will be seeing all of the dishes we have tried so far in the next 12 months, either on a feature card or on the menu.
Bravo to our chefs!!!!
Wednesday, March 26, 2008
Wednesday, March 19, 2008
Bravo Top Ten
· Line Check
Done with a purpose everyday. Scale, thermometer, and spoons are utilized. Temperatures documented. If it is not right, it is wrong. 30 days of reports on file.
· Recipe Adherence & Recipe Knowledge.
Speed sheets and recipe cards are used at all times. Utensils and measuring cups are available for all cooks, including prep, everyday. Managers are actively learning and teaching the food. Specs quizzed verbally.
· Expo
Actively managing food quality from the cooking surfaces to the window. Recipes are validated during cooking process. Expo begins immediately after line check. Proper BDI spec, Ticket times and red lines
· Food Costs
Food costs better company expectations. Systems of ordering and production are executed. Invoices and inventories are accurate. Product Manager depth of knowledge is evident. Proper projection of cover counts.
· Sanitation
Principles of food safety are executed in receiving, storage, and production. Proper cooling techniques are utilized. Chemicals are stored away from food. Chefs demonstrate and teach Serve Safe practices.
· Cleanliness
Define and teach the difference between clean and dirty. Chefs demonstrate and teach, “Clean as you go” culture. Kitchen checked out by Chef every night. Nightly, weekly, and monthly cleaning systems are in place.
· Organization
Storage areas are labeled and zoned. Product is fronted. Open boxes are removed from storage areas. All areas in the kitchen are “neat” at all times. The dish room is managed every single shift.
· Communication
Equipment, staffing, product availability and all other pertinent operational issues will be communicated in the Red Book. Avoid separate notes. If additional paper is needed, attach note inside the Red Book.
· Equipment Maintenance
All equipment is kept “like new”.
· Professionalism
We treat each other and our staff with respect. Foul language will not be commonplace.
Done with a purpose everyday. Scale, thermometer, and spoons are utilized. Temperatures documented. If it is not right, it is wrong. 30 days of reports on file.
· Recipe Adherence & Recipe Knowledge.
Speed sheets and recipe cards are used at all times. Utensils and measuring cups are available for all cooks, including prep, everyday. Managers are actively learning and teaching the food. Specs quizzed verbally.
· Expo
Actively managing food quality from the cooking surfaces to the window. Recipes are validated during cooking process. Expo begins immediately after line check. Proper BDI spec, Ticket times and red lines
· Food Costs
Food costs better company expectations. Systems of ordering and production are executed. Invoices and inventories are accurate. Product Manager depth of knowledge is evident. Proper projection of cover counts.
· Sanitation
Principles of food safety are executed in receiving, storage, and production. Proper cooling techniques are utilized. Chemicals are stored away from food. Chefs demonstrate and teach Serve Safe practices.
· Cleanliness
Define and teach the difference between clean and dirty. Chefs demonstrate and teach, “Clean as you go” culture. Kitchen checked out by Chef every night. Nightly, weekly, and monthly cleaning systems are in place.
· Organization
Storage areas are labeled and zoned. Product is fronted. Open boxes are removed from storage areas. All areas in the kitchen are “neat” at all times. The dish room is managed every single shift.
· Communication
Equipment, staffing, product availability and all other pertinent operational issues will be communicated in the Red Book. Avoid separate notes. If additional paper is needed, attach note inside the Red Book.
· Equipment Maintenance
All equipment is kept “like new”.
· Professionalism
We treat each other and our staff with respect. Foul language will not be commonplace.
Friday, March 14, 2008
Where we start from
Being a Bravo Chef is a balance of our core values….
Passion
Dedicated and with great conviction, pride in we are the heart of the organization
Excellence
Makes the tough call, unwilling to compromise and holds our standards above the competitive set
Responsibility
World class operator as well as a chef. Intense focus on exceeding safety and financial goals
Creativity
Committing our cumulative knowledge to move the brand foreword in food and operations
Guest Focus
Understands that their actions build the guest experience, each guest, each meal each and every day
Mentorship
Creating the next level of leadership, making diamonds from coal
Entrepreneurship
Ownership in all things that happen in the store, maximizing the opportunities for business growth, BEING the solution
Passion
Dedicated and with great conviction, pride in we are the heart of the organization
Excellence
Makes the tough call, unwilling to compromise and holds our standards above the competitive set
Responsibility
World class operator as well as a chef. Intense focus on exceeding safety and financial goals
Creativity
Committing our cumulative knowledge to move the brand foreword in food and operations
Guest Focus
Understands that their actions build the guest experience, each guest, each meal each and every day
Mentorship
Creating the next level of leadership, making diamonds from coal
Entrepreneurship
Ownership in all things that happen in the store, maximizing the opportunities for business growth, BEING the solution
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