Sunday 2/26/23 BOH AM CG

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1.  How many pies did we run on the timesheet (⅖, ⅗, etc)?

5 every 5

2. KMOD stuff

I have emailed Gina at PFG and let her know that I have chicken in dough cooler with PFG Note on it for them to pick up and take as they gave us a miss pull on that chicken and we got the wrong one and they miss pulled and sent us magnesol for Wingstop and that also is literally by the back door with a note for PFG as well. They charged us for those items and I have not received the credit yet. If they do not pick up tomorrow let me know and I will call Gina and have her pick them up as they have missed picking them up for over a week now. 

Make sure to have boh put boxes out and not on floor. Better this week but we have to stay on top of this so that we do not fall back into this habit. 


 3. Food stuff (Notes about food issues)

Need to make sure we are looking at romaine cuts as we had some bigger pieces today. Wendy went back and fixed and we also let Raymond know when he got in so he could be aware of this. 

We should be good on Cepponelli and Romaine for today but those are only two items in store right now that we are keeping eye on if we get super super busy. We have one bucket in walk in, three prepped on roto and two on marsal and 3.5 bins of romaine for pm. 

I did not do heavy orders so if there is anything that you feel we need get with me asap! We can talk through it and if needed I will make it happen!


4. People (Z1R, Z2R, Salad, prep, etc) (Salad: Juan- he did great, even helped top pies in downtime, wants to be a trainer, etc)

Ronaldo and Juan did great in marsal. 

Bernadina blew through alot of prep list. Not too too much for pm so we should be able to get dough finished off and they should be out before close tonight. 

Leo opened up salad sandwich station and then moved over to topper and leti came in at noon and took over station. Great that Leo can be utilized like this. Lorena and Roxana R have been taking advantage of down time to learn stations so that they can get hours and learn more. Really really great!

Guys on roto line are doing great in am. Edwin and Pedro and Will work very very well together. Those three can knock it out no problem. 


5. How did you show love? (verbal hi-5’s, public praise, complemented food, etc.

Let the guys know how great they did on line last couple days on my shifts. Told Bernadina good job as she is amazing at prep.

6. What did you teach someone today

Taught foh in am not to put knives in the dish pit as that is very dangerous. (got with Bryan and he got with them as well and showed them where the pairing knife to use was for foh to do lemons)

Also went over with Wendy thought process of working am shift and what to do in certain situations. She is doing really well and I know she will just get stronger and stronger. Glad to have her on our team:)

7. Repair issues



Pro-tips: Reflect on what’s working well and what needs more work each day.


Summary:
Notable things that happened:
  • got the basket up so that msds book and eco lab book are handing on wall. Just need to get the other ones ups for prep books at stations so that they are not in the way


I’ve been thinking about:



What Do We Have?
XL:Yield per recipe = 9Trays
Made Today:   of 
Discarded Trays:
Day 1 =
Day 2 =
Day 3 =
Day 4 =

LG: Yield per recipe = 11 Trays
Made Today:   of 
Discarded Trays:
Day 1 =
Day 2 =
Day 3 =
Day 4 =

Med: Yield per recipe = 13 Trays
Made Today:   of 
Discarded Trays:
Day 1 =
Day 2 =
Day 3 =
Day 4 =

Sicilian:  Yield per recipe = 11 Trays
Made Today:   of
Discarded Pans:
Day 1 =
Day 2 =

Sub Bread: Yield per recipe =   12 Trays, 5 per
Made Today:   of 
Discarded Trays:
Day 1 =
Day 2 =

Garlic Knots:  Yield per recipe =   20 Trays, 16 per
Made Today:   of
Discarded Trays:
Day 1 =
Day 2 =



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