11/3/22 BOH TRAINING

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     Raymond opened and had prep lists done and I had lefts tagged tickets at the stations so that they had targets to hit on pizza line and salad/sandwich line. Raymond worked with dough a lot and has been very hands on as we narrow down what temp and amount of water we should be using due to humidity and just weather issues that we experience in Houston area. We made three different batches of Sicilian to see which is going to work best. We know with Eric coming next week we will be where we need to be with his expertise in this area :) Taste is there just needs to rise about almost a half inch more. We have made progress on this though which is good to see. We are also playing with hydration of our dough for pies as well. We have multiple batches going with a decrease of 1oz of water per batch to see which is going to work best for us as well. We will continue until we find what works best for us during certain times with our weather. Raymond stuck around for a bit longer to be more hands on with the dough group. I made sure to go over what he wanted me to do as far as the process. We made sure to do the two batches that we had ready and we pressed them both down and labeled them both to see which recipe did better. One is almost there but has good taste and hits corners. Little by little we are making the progress with Sicilian. Raymond also emailed me a great dough tracker that I will be adding to our boh template so that we are all know about what is going on with the dough and we are all on the same page with dough as well. In the PM it was great to see our new hires this week with only day 2 on salad sandwich it already looks like Roxana is going to be a beast for us on this station. She has a great personality and gets along great with the rest in the boh. She reminds me of Yeni at NOLO a bit so I can not wait to see once we get going for her to see how she is on the pizza line as she might end up there eventually. Evelyn did great for day two of topping as well. She has the speed and will get faster, but she is getting it. Rubil looked to have some allergy issues but he is doing good and continues to get better and better each shift. Last night was the first time the staff started to really bond and talk in the boh. It was great to see them all meshing together and building that bond and comradely together. They had great communication last night as well. Islay and Estella did a great job on prep and were able to not only finish the list but also help our new hire on prep as well. They have been getting faster on prep and I know they will be great. Kevin did great on dish with keeping up with that and helping out with dough as well. Cookies that were baked off in am were not good and not cooked enough and also did not rise the way they should. We will be redoing this recipe with prep team and verifying that we are using correct measurements for cookie dough. All and all really good training shift and first time I have seen the staff get more relaxed with their positions and feeling more confident.

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