Midtown BOH

Notes about the shift in general:   Starting my shift—upon entering, everything looked quite good. The Houston Avocado delivery truck had already arrived; I checked the shipment, paying special attention to the lettuce, which looked to be in excellent condition. I stocked the items and began working through the prep list. We spent some time restocking the line—around 10:00 AM—and then began preparing all the pizzas; by 11:00 AM, we had everything ready. I also started coordinating breaks so that the entire team could take their rest periods. I then worked on the oven station, and we also finished up some pending prep tasks. The day went quite smoothly; we were constantly on the move. At 3:00 PM, we began restocking the front line with pizzas again, continuing until around 4:00 PM—just as the evening shift crew was arriving. I double-checked to ensure that nothing was missing for the night ahead. That is how I wrapped up my day. Next shift be on the lookout for: Watch the mayonnaise...

Notes about the shift in general:   We started the day with quite a bit of prep work, and the day went pretty well overall. From there, we focused on restocking the front area. Around 3:00 PM, Lety sent me a message saying she wouldn't be able to come in for her shift due to health issues. I let Will and Raymond know, but we were in good shape since we had Belinda covering the salad station starting at 4:00 PM, when the evening crew arrived. I took advantage of that time to place the order with Houston Avocado for tomorrow; after that, I worked the line. It was fairly slow, so we used the downtime to restock the front area. Things picked up a bit around 5:30 PM. Around 6:00 PM, I started covering everyone's breaks—rotating through the staff—and I also helped Belinda out at the salad station. The entire team managed to get their breaks in. I also spent some time organizing the walk-in vegetable cooler, as we have more deliveries arriving tomorrow, and I double-checked to ensure ...

Notes about the shift in general: We received from PFG this morning, everything was accounted for. We had a 15 x 12" sub order come in for 11:30am. It went out on time without issue. It was a steady shift, with a good amount of slices and sandwiches. In my down time I worked on the training tracker, ordered produce, and procured the credit for two cases of iceberg. 1.How many pies did we run on the timesheet?  4 3. Food stuff: The iceberg we received yesterday was very watery. Raymond went to the store to get some for today's shift and I followed up with Jeanne at Houston Avocado, who already sent over the credit. I told her we will be ordering more for tomorrow so we will check asap.  It was cold in the building this morning so Sicilians needed some additional heat to rise. XL pies were good. Dressings were good. 4. Sales for the shift:  $3700 5. Labor for the shift: 42% People: Dough/Dish: Gerardo / Jose Prep:  Dina Z1R: Leo Z2R: Z3R:  Pedro Z1M: Z2M: Z3M: Z4M...

Notes about the shift in general:  When I arrived, the dumpster was closed and locked. I walked the store and checked supplies. All truck orders were entered for Friday. I picked up lettuce. The lettuce on hand was not acceptable. During my guest connections, I noticed that the candles were not turned on. Josh and the team acted quickly and corrected the situation. I interacted with some amazing guests during my guest connections. Their feedback was very positive. I started breaks at 6:30 p.m. and they ended at 8:00 p.m. All BOH team members were able to take breaks. Next shift be on the lookout for: 1. How many pies did we run on the timesheet?  4/5 2. KMOD stuff: * Please continue to challenge PAR bake on the house pies and Roto pies.  * FOH please go over the deferred order with the k-mods * Let's be sure to confirm that the correct dates are on all containers. * Please confirm that the cooks are using the racks when cooking off eggplants 3. Food stuff: *The sicilians...

Notes about the shift in general:  When I arrived, the dumpster was closed and locked. I walked the store and checked supplies. I completed the truck orders for PFG. I went over Art Car show with Cynthia. We are working on getting the toaster ovens prior to the event so that they can be checked. The K-Mods scheduled were completed and published. I interviewed two applicants and made an offer to Juan Coronado. Not a bad start to the week for sales. We are currently tracking 69k-70k in sales. I started breaks at 6: 30 p.m. and they ended at 7:30 p.m.. All BOH were able to take takes. Next shift be on the lookout for: 1. How many pies did we run on the timesheet?  4/5 2. KMOD stuff: * Please continue to challenge PAR bake on the house pies and Roto pies.  * FOH please go over the deferred order with the k-mods * Let's be sure to confirm that the correct dates are on all containers. 3. Food stuff: *The sicilians had a nice rise and baked off very well. All other dressings w...

Notes about the shift in general:  When I arrived, the dumpster was closed and locked. I walked the store and checked supplies. I completed the truck orders for BEK and spoke to two vendors about pricing. PFG and SOFO have lowered their flour price to $18.50. I worked on the prep list for the Art Car event and touched base with Charles about transportation. The shift started very slow and then had a small pop at 7:00 p.m.. I started breaks at 6: 30 p.m. and they ended at 7:30 p.m.. All BOH were able to take takes. Next shift be on the lookout for: 1. How many pies did we run on the timesheet?  4/5 2. KMOD stuff: *Please continue to challenge PAR bake on the house pies and Roto pies.  *FOH please go over the deferred order with the k-mods * Let's be sure to confirm that the correct dates are on all containers. * The gasket is off the produce cooler again. I will see if I can find a way to ensure the gasket doesn't detach again. 3. Food stuff: *The sicilians had a nice ris...