Midtown BOH

1.  How many pies did we run on the timesheet (⅖, ⅗, etc)? 4 every 5 2. KMOD stuff OT: We need to continue to always monitor and see before every shift who is going to be close towards end of week so in beginning of week when business is slower we can make cuts and utilize them when business is in the building.   3. Food stuff (Notes about food issues) We need to continue to monitor knife skills.  4. People (Z1R, Z2R, Salad, prep, etc) (Salad: Juan- he did great, even helped top pies in downtime, wants to be a trainer, etc) Jose and Roxana R ran marsal tonight as we were slow and they were able to hold that down. On the roto line I had  Ideal, Lorena and Tamara. It was very slow so I had them shut down line at 9:30pm and sent all to marsal at that point for all pies to go up front and get roto line cleaned and get them out. Darrone put his shift up and he said he spoke to Roger and that Roger agreed to pick up his shift as his  hand was still...

1.  How many pies did we run on the timesheet (⅖, ⅗, etc)? We ran 4/5 2. KMOD stuff It is important that we not allow cooks to get new oven brushes without notifying a manager. The blade needs to be removed  3. Food stuff (Notes about food issues) It is important that the prep team remembers to portion cookies every night to ensue a time bake off the next day. 4. People (Z1R, Z2R, Salad, prep, etc) (Salad: Juan- he did great, even helped top pies in downtime, wants to be a trainer, etc) Z1R: Gabino has become one of our stringest Rotoflex cooks Z2M: Roxana has become more involved in loading pies at Marsal Dish: Herman informed me that there were dough trays without a timer in the hallway just as I asked him to  5. How did you show love? (verbal hi-5’s, public praise, complemented food, etc. I spoke with Estella and thank her for he diligence in the prep area  6. What did you teach someone today I informed the Marsal cooks why it is so important to removed the blade ...

1.  How many pies did we run on the timesheet (⅖, ⅗, etc)? 4 every 5 minutes 2. KMOD stuff Tried my best to cut labor down in OT dept. I sent home Jose Perez and Gonzalo B. at 12:30pm as  they were in OT and we were not getting busy. I called off Lorena for topping and Sonia from prep in pm. Jose Puac took off today so no OT today for him. I let Andres go @3:15pm and I made sure to get Ana out as soon as I could which was 3:30pm since she also helps with dough. Joel was not going to hit OT as he did not clock out on Monday so he is good. I put him over in dish since Ana is gone and prep is almost done.   3. Food stuff (Notes about food issues) Cookies were not portioned out last night which caused us to be a bit more behind this morning but Roto cooked off par bakes for marsal so we finished cookies and sub bread this am. Wendy and Leo baked off this am. Cookies we only had 35 that were okay to sell. The others since they were just cold and not frozen fell flat ...

1.  How many pies did we run on the timesheet (⅖, ⅗, etc)? We ran 4/5 2. KMOD stuff:    Chris came in to speak with Cynthia and I about his return to work. The conclusion is, he will contact us when he is able to return to work and cleared by his doctor  3. Food stuff (Notes about food issues) Lemonade was better. Cookies baked off well.  Close attention is needed on salad prep. Some cuts are to large 4. People (Z1R, Z2R, Salad, prep, etc)  Salad: Juan- he did great, even helped top pies in downtime, wants to be a trainer, etc) Sub/Salad: Leo did very well. He is ready to run the station. There is still more for him to learn, let's not for get him. Close attention is needed on salad prep. Some cuts are to large Z1/Z2: Edwin is really a top performer in these positions 5. How did you show love? (verbal hi-5’s, public praise, complemented food, etc. I spoke with Jose  Pauc and thanked him for his attention to details   6. What did you teach som...

1.  How many pies did we run on the timesheet (⅖, ⅗, etc)? 4/5 2. KMOD stuff Cynthia, Raymond and I put together a list of people who we think need to be spoken to.  3. Food stuff (Notes about food issues) 2 fly pies 1 give wrong 1 customer who thought he ordered something?  4. People (Z1R, Z2R, Salad, prep, etc) (Salad: Juan- he did great, even helped top pies in downtime, wants to be a trainer, etc) Everyone did well today just missing a sense of  Urgency. I found Roxanna smoking outside. I've spoken with her before about it.  I asked her to clock out and wait upstairs for Gonzalo and Tamara to finish closing.  5. How did you show love? (verbal hi-5’s, public praise, complemented food, etc. Talked with marsal about them doing better and working in a better team.    6. What did you teach someone today Taught Henry how to use Trays to move a bit faster and to set out plates when working Z3MM 7. Repair issues Pro-tips:  R eflect on what’s...

1.  How many pies did we run on the timesheet (⅖, ⅗, etc)? We ran 4/5 2. KMOD stuff Please let's continue to look and touch produce to ensure quality before it is prepped. Today we did a walk-through of the product cooler to ensure that we have the best quality and ordering produce based on quality and not the presence of a box. Dialing in our PARs will also ensure this.  3. Food stuff (Notes about food issues)  The lemon was not tasting right. Charles provided a copy of the receip and it is being prepped now. 4. People (Z1R, Z2R, Salad, prep, etc) (Salad: Juan- he did great, even helped top pies in downtime, wants to be a trainer, etc) Dough: Geraldo handled dough prep very well. He is completing his training process. Sub/Salad: Good to have Leticia back after being out sick 5. How did you show love? (verbal hi-5’s, public praise, complemented food, etc. I thanked Geraldo for his attention to detail at dough  6. What did you teach someone today I thanked Geraldo for...

1.  How many pies did we run on the timesheet (⅖, ⅗, etc)? 4/5 2. KMOD stuff Hours were readjusted and I fear losing some people. We are presently staffed at a 7 day staff  3. Food stuff (Notes about food issues) Sicilian looked great today Not much by way of issues  We had to throw out a whole container of rice krispies due to being cut wrong 4. People (Z1R, Z2R, Salad, prep, etc) (Salad: Juan- he did great, even helped top pies in downtime, wants to be a trainer, etc) We ended up cutting Jose after all and moving Estela to top and silvia to pound. I think we should try to put her there to build on pounding and Lorena on slices to build her skill 5. How did you show love? (verbal hi-5’s, public praise, complemented food, etc. High fives with Jose and thanks to his willingness to help out  6. What did you teach someone today I though them how to properly cut rice krispies 7. Repair issues N/a Pro-tips:  R eflect on what’s working well and what needs more work ea...

1.  How many pies did we run on the timesheet (⅖, ⅗, etc)? 4/5 2. KMOD stuff Just a reminder that we are still taking pictures of the mop room and back enterence and slack to mid-kmod  3. Food stuff (Notes about food issues) Please remind the sub/ salads staff to not place walnuts over Salad dressing 4. People (Z1R, Z2R, Salad, prep, etc) mll〔Salad: 1 Z1: Edward is becoming a strong pounder every day Sub/Salad: Leo  is doing very keeping up with ticket times Prep: A defined expectation has been provided 5. How did you show love? (verbal hi-5’s, public praise, complemented food, etc . I poke with Jose an told that he is a very important part of our team by getting our daily bread and cookies  completed I n a timely   6. What did you teach someone today I showed the cooks how to write the dates on the truck delivery 7. Repair issues Autochlor is coming g out to fix the dispenser  for dish Pro-tips:  R eflect on what’s working well and what needs mor...

1.  How many pies did we run on the timesheet (⅖, ⅗, etc)? We are running 4 every 5 across the board 2. KMOD stuff we had kmod meeting on Tuesday before modsquad meeting. I am working on the notes and it should be in its file for KMOD meeting notes folder soon. We went over items that we need to tackle and focus on. I have placed a file holder on the wall near the small mixer and it has Sicilian sheets, dough count sheets that can be used to count the dough on and place what needs to be made along with a pizza sheet folder and one that has the packet with how to build the kit and pictures of it for guidance. It also has a holder on bottom that holds, thermometers, probe wipes, sharpies and test strips for dish machine. This way we have all papers needed down stairs. I also have more wall holders so we can place station books at station without using what small amount of room they have and also to place our MSDS and Ecolab pest book so that they live in one ...