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Workplace Skills
You have been hired as the chef de cuisine for a large hotel kitchen.
The manager who hired you told you there have been numerous
customer complaints about long waits for meals, spotted glassware
and fl atware, and indifferent servers. What departments and posi-
tions would you meet with to resolve these issues? Explain.
By purchasing a commercial food processor, you will be able to
reduce labor spent processing vegetables every day. The food
processor costs $5,376. Currently, three cooks each work 8 hours per
day at a rate of $10.50 per hour. Only one cook will be needed to
work the food processor for 8 hours per day at $10.50 per hour. How
many days will it take before the cost of the food processor is paid
for in labor savings?
Review a menu from your favorite restaurant. Based on the menu,
create a plan outlining the workstations you would use to organize
the kitchen staff.
Chef’s Math
Chef’s Lab