Identify duties of back-of-the-house personnel.
Identification should include duties of different personnel, including
- manager
- executive chef
- sous chef
- station chef
- cook
- dishwasher
- steward
- expediter
- receiving clerk.
Process/Skill Questions:
Thinking
- Why is routine important to the successful operation of the duties of kitchen staff?
- How can responsibilities be fairly delegated to kitchen staff?
- What is the role of cross-training among kitchen staff?
Communication
- What nonverbal communication methods can be used to facilitate a productive working environment?
Leadership
- What leadership opportunities can be offered to the kitchen staff?
- How can the staff accommodate several different events at one time?
- How can leaders inspire a strong sense of teamwork among kitchen staff?
Management
- Why is organization important when running a kitchen?
- What kind of training should kitchen staff have to ensure a smooth, well-organized operation?