11/1/22 BOH TRAINING

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 Today Raymond opened up and ran shift. I will have him add some notes of what he saw and if he had any issues with anything. I came by in the early afternoon and I did let go of Jose Pozo. I let him know that we appreciate him showing up and that it was nothing personal, but in our boh we all depend on each other and work as a team and that this does not seem like a good fit for him. He had two weeks on line and retained nothing and it was obvious that he did not study or put in all his effort. We moved him to dish but he ended up wandering off when he would have down time and needed to be micromanaged hard for dish. He understood completely and so there was no issue with this sit down. I did get to look at some pizza being made. Will is doing better at Roto and he is getting better day by day. He really cares and it shows in his training. Cintia is doing better in salad sandwich line. She has the speed in her hands she has been studying more and it shows. I also did not have to tell them about the plating like I had before when doing topping with cheeses as we do not want that all over edge or rim of plate which they did not do while I was in so they are really starting to hone in on those details which was great to see. Salads and Sandwiches coming out looked good and Im excited about getting to spend some more time with them. Dough is where we are working on as we are trying to nail down Sicilian dough. We have multiple batches going to see which one is the one that will work the best for this. Raymond has been on this since he got here and I know we will get it down. Raymond has been great at explaining out his process with this and making sure we are all on the same page about the progress of this. Everyone seemed in a good mood and it was much less chaotic in the boh since we are running shifts like they will be so stations are not super crowded as they have been. I let all the managers know to meet at 9:30am tomorrow as we have a HR class with Alma tomorrow. Afterwards we will get started on ices and get on Sicilian dough as we will not have our freezer up to have desserts go in so we can not make any of it to throw away. 

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