Midtown BOH

Notes about the shift in general:   Starting my day today, we had to come in like 20 minutes early because we had to change the thermocouple on the oven in front. Since it was failing twice this week, we changed it together with Pedro and it turned out pretty good and is working perfectly. From there we started filling the line and I also made the preparation list. Then around nine o'clock we saw that tickets started coming out for quite a few pizzas. We have a ticket for 14 medium-sized pizzas for 11:00 and another 12 pizzas for 11:40, so we had to hurry to get all the pizzas in front of us. And quite a few salads came out too. Around 12 o'clock I sent Break and with the help of Raymond. He was in front, he made the breaks a little easier for us and we managed to finish at around two. From there, yes, it was a ticket, but a little less. Meanwhile, we were filling up in front and also finishing up a little bit of preparation that we had pending. When the afternoon people arrive...

Notes about the shift in general:   I was stretching Pizza until the afternoon team came in, when they arrived we were filling up in front and from five o'clock a lot of pizzas started coming out and I helped them cover all the pizzas and around six o'clock I started with the breaks, and then Carlos asked me if I would give him permission to go out because his dad got sick and went to the hospital, so I asked Meredith if she could stay to close today since she was there and she said yes, and then Carlos left immediately and everyone went to Break. Then I was checking that nothing was missing tonight and that's how I finished my shift for today. Next shift be on the lookout for: We are doing quite well 1.How many pies did we run on the timesheet?  4/5 2. KMOD stuff: 3. Food stuff: The Sicilian ones grew quite well and look great. Like the pizza slices and the dressing, they taste great. 4. Sales for the shift:  4,274.91 5. Labor for the shift: 40.56% People: Dough/Dish: C...

Notes about the shift in general: Received shipments from BEK, PFG, SOFO, and Houston Avocado this morning. Checked, put away, organized, and dated all product. There was also large prep lists today. I helped set up Marsal and ran breaks and helped with prep. I picked up rum since we are prepping desserts. We cleaned and organized the trash area. After breaks I was planning to cut someone, but Ronaldo informed me that the bottom half of Marsal was not working, identical to the problem that they had on Saturday. We spent some time cleaning out the line and trying to get it lit, only the pilot was lighting and going out quickly. I ran it by Charles, he thinks it is the thermocouple. I located the replacement, around which point Juan had gotten it re-lit. It was down for maybe half an hour. Since it has gone down twice in one week and is likely the thermocouple, the plan is to shut it down tonight so it will be cool in the morning for Pedro and Ronaldo. Next shift be on the lookout for: ...

Notes about the shift in general:  When I arrived the recycle dumpster was closed and locked. When I entered I started the truck orders. We should had one more cook on line for the a.m. shift. I did not catch the missing position when checking the schedule for accuracy. Cynthia covered Marsal while I entered the truck orders. I apologized to Juan and Ronaldo and assured them that this will not happen again. We are still having product quality concerns with fresh mozzarella. Sofo will pick up the unusable fresh mozzarella. The shift was consistent and guests were flowing in and out. One guest wanted to know if we imported our tomatoes from Italy/ Our current order of tomatoes are No.1 grade tomatoes, they are flawless. Breaks started at 6:30 pm and ended at 9:00 pm. All team members were able to take breaks. Next shift be on the lookout for Pepperoni. We should have enough for the day but I may have to go to the vendor. We went through much more than anticipated. 1.How many pies...

Notes about the shift in general:   Starting my shift upon entering the restaurant, everything was pretty good, so I started with the prep list and delivered to each area. Then Juan and I filled in on the line and also did some prep. And around 10:00 a.m. we started on all the pizzas. We did what we could, since there were only two of us. Starting at 11:00 a.m., I did get a ticket, so I took advantage of every moment to send Juan Pu to break. Cynthia also helped us make it easier since she was in charge the whole time while I was at the oven, and everyone went on break. Starting at 2:00 a.m., the tickets kept coming out, so we were always on the move, until Juan was there for about half an hour since he had to leave at 4:00 p.m. When he left, I went to stretch pizzas, since Danilo didn't come in until 5:00 p.m. When he arrived, I took advantage of my time to place the Houston avocado order and that's how I finished my day today. Next shift be on the lookout for: We're prett...

Notes about the shift in general:  When I arrived the recycle dumpster was closed and locked with a few items on the ground around the bin from the BK guests. I met Daniel, the individual that agreed to take the pepperoni to Austin. 22 Cases of pepperoni were sent to Austin. I completed the K-Mods schedule for next week. I spoke to Zaine, the tech. with Ecolab pest control and he informed me that tree roaches are not covered in our agreement. CG and I agreed to allow Ecolab to treat the exterior, at an additional cost. I sent a message to the vendors regarding their July 4th delivery schedule and I am awaiting responses. I picked up whole milk, but Specs is out of anchovies until next week. We are still waiting for the City of Houston Waste Water test of our grease trap to come back. We had a needed pop that helped us to bring sales up. All areas were very busy. I covered Sub/Salad for Leti's break. Breaks started at 6:45 p.m. and ended at 8:30 p.m. All BOH Team members were able...

Notes about the shift in general:   Starting my day when I entered the restaurant, everything was pretty good, so I started with the entire preparation list. When I finished, the Houston Avocado merchandise arrived, I checked it was in good condition, then I arranged it and with the dates. Then we filled in the line. When it was finished, we started with all the pizzas. When it opened, we only had two tickets to start, so I started with the breaks and managed to finish by 1:30. From there, we were finishing up with all the preparation, and around three o'clock it calmed down a bit, we made a Cherry Pepe, and then we made a lot of pizza for the front. Next shift be on the lookout for: We're pretty good with all the preparations. We have everything we need for tonight. 1.How many pies did we run on the timesheet?  4/5 2. KMOD stuff: 3. Food stuff: The Sicilian ones grew quite well, the dressing and pizza sauce have a very good flavor and the pizza slices are very crispy. 4. Sale...