Identification should include the duties of personnel such as
- manager
- executive chef
- sous chef
- station chef
- cook
- dishwasher
- steward
- expeditor
- receiving clerk
Process/Skill Questions:
Thinking
- Why is routine important to the successful operation of a kitchen?
- How can responsibilities be fairly delegated to kitchen staff?
- What is the value of cross-training among kitchen staff?
Communication
- How can staff be reminded of individual duties throughout the course of the working day?
- How can responsibilities be communicated using modern technologies?
Leadership
- What leadership opportunities can be offered to kitchen staff?
- How can staff accommodate different events at one time?
- How do leaders teach by example when dealing with stressful situations in the kitchen?
Management
- Why is organization important to the successful operation of a kitchen?
- What kind of training should kitchen staff have to ensure a smooth, well-organized operation?