1/29/23 am boh c.goolsby
1. How many pies did we run on the timesheet (⅖, ⅗, etc)?
2. KMOD stuff
4 every 5 minutes
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)
4. People (Z1R, Z2R, Salad, prep, etc) (Salad: Juan- he did great, even helped top pies in downtime, wants to be a trainer, etc)
5. How did you show love? (verbal hi-5’s, public praise, complemented food, etc.
6. What did you teach someone today
7. Repair 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 and did not bake off right. WE will make sure to get this done so that tomorrow there is no issue.
Z1: Jose Perez and Gonzalo B did well, I cut them early which was when Evan came in. Evan did great job of handling line. We were slower but we got overbooked a few times and 9 pies in one of those and he was able to pound it out and the last pie of the 9 was only 1 minute late. Ronaldo pounded in marsal and did a great job of making sure we keep our pies stocked up front.
Z2: Juan Pu and Edwin are great, they handled it and did not have any kick backs or mistakes at all on toppings. They hustled through over bookings and it ran smooth. Again we were slow so had we been busy it would have been a different story. Andres is still the same. We need to pull him aside and make sure that he is okay as he just does not seem to care about anything in general. He is a strong boh and has potential to really grow just something there we need to really look at.
Roto: Will and Pedro on roto is great. Will is solid and Pedro keeps getting better and better no matter where you put him. They work well together and were able to give each other breaks which was nice.
S/S: Cintia, Leticia and Leo did great. Leo did bake off with Wendy when he got in and then worked ss station with those two as he is at the point now that he can run his own shift solo. He's done a great job and can't wait to see him grow and learn more and more.
Dish: Ana was quiet today. She went to Mario and asked about her hours. He let me know and I let him know we have done this across the board.That there is no favoritism and that even pm dish is at 31/32 hours as night shift is longer. There are just longer shifts in pm than am and we are much slower in am.
All and all good shift, they were able to get through the overbooking no problem only due to fact we were slow so I did make sure to get with Niki on those and verify them. I did take pictures and slacked them to Kmods as well for them to see and be aware of as during the pm when it starts getting busy you have to be on top of those as it can throw a wrench into the system.
Everyone is not going to get OT and they need to work their schedules. She has been hitting OT and next week she will get 30 hours and when we are able to open on Tuesday we will have more am dish hours for her. She will also likely stay longer one of those days and she will get a few more. We are also having a talk with her as she needs to come to us not Mario with this and that everyone is down a bit as we are waiting to open 7 days and then we will have the hours to push up more.
I let Edwin take a pie home today on me for doing such a great job in pounding and hustling this morning. I also let Baily know that if he could keep up with dish all day and walk out with the team that I would give him a pie. (I spoke with line and dish yesterday as well and let them know that any down time is time to clean and get dishes back to dish. To NOT stock pile on dish at close so that they are loaded with all of it at once. It's not teamwork and is not fair to the dish team. )
Explained OT to line today and why we were lowering hours as we are scheduling to business needs and the cost of OT. They were all very understanding and know that the next week or two is a work in progress and we are going to do our best to give hours to those who deserve it and work hard.
Only thing is the line cooler which the tech said to watch and it was due to pans not being on top of line which we always do keep so we will call him back out to fix as he wanted to see if that was the issue as he did not believe us when we told him we do not empty the top of the line and we only move the dressings so they do not freeze and place empty pans in their place as air flow should go across top.
Pro-tips: Reflect on what’s working well and what needs more work each day.
Summary:
Notable things that happened:
- Was able to cut down some OT today
I’ve been thinking about:
What Do We Have?
XL:Yield per recipe = 9Trays
Made Today: of
Discarded Trays:
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LG: Yield per recipe = 11 Trays
Made Today: of
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Med: Yield per recipe = 13 Trays
Made Today: of
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Sicilian: Yield per recipe = 11 Trays
Made Today: of
Discarded Pans:
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Sub Bread: Yield per recipe = 12 Trays, 5 per
Made Today: of
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Garlic Knots: Yield per recipe = 20 Trays, 16 per
Made Today: of
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