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contemplative
У нас на работе всё пишуть да пишуть.....Сакура иной раз как начнет что-то такое грандиозно-емейльное строчить, я как гляну на ее экран, что она там валяет, там аж сразу бегу панадол глотать! Кроме того, всякая шишка, большая и малая, считаем делом чести послать еженедельный апдэйт, чем подлиннее, тем получше, а т к писать особо не очем, то получаются весьма "интересные" апдэйты. Которые все-таки не мешает прочитать, поскольку где-то там, между строк, можно нащупать пульс партии и попробовать понять какие перемены могут произойти в ближайшем будущем.
Весь этот екзекутивный бред и полное болотное бездействие навел меня на такую идею -заменить кое-какие слова в одном из апдэйт терминами из популярной австралийской телепередачи "Masterchef". Апдэйт этот довольно стартый, не менее полгода, да и сука, да-да, сука, что его писала, уже ушла от нас на повышение (слава Богу). Так что вполне безопасно, тем более многие мои сотрудники (из проверенных членов партии) читали уже сей опус. Итак, представляю..... Мною заменены только слова окруженные желтым ареолом "гениальности"...
This is one of our exec’s updates’ – words in yellow are substitutes with the ones that may suit the Masterchef show....
My Restaurant Rules Update
Dear teams,
It’s probably time for a more comprehensive update on activities, so I will try to outline below where a number of projects are up to. If you feel that I’ve forgotten to talk about something in particular, please feel free to send me an email, and I’ll include it in my next update.
EREC reviews
Most of you would be aware that our restaurant is carrying out a series of reviews through the EREC process (Exceptional Roast by Every Cook), which is run by the Roasting Department. Over the last couple of weeks I’ve managed to meet with the consulting firms who are undertaking reviews of our roasting functions as part of the EREC process. I now have a strong level of confidence that the reviews have been comprehensive and have taken into account relevant aspects of our business to provide a good overview of how we are progressing and managing our roast meat. All of the relevant cooking areas, as well as our dining floor area, have been strongly involved and consulted and I’m very pleased to say, have engaged fully and very cooperatively with the consultants throughout the review process. I am confident that the results of these reviews will enable Roasting to pinpoint areas of improvement and also provide us with the utensils and roast trays to allow us to further increase our value to all customers. I’ll provide further updates on the reviews, as I receive more roasted information.
Building on the Cooking Utensils Platform
One of the government’s priorities for this year is to build on the Cooking Utensils platform. This means that we will be looking for further opportunities to add value and create synergies for whole restaurants utensils. During the next month or so I will be seeking a project manager from within Dishwashing Team (aka Soapy Team) to assist the Main Dishes Cooking team in developing cooking utensils for potential new dishes that we identify, and which we can then use to inform the MasterChef Services Governing Committee and central customers, and hopefully also to gauge sauce levels from the sauce agencies in having main Dishes Department establish pilot menu/s.
One SSC (Same Sort Cooking)
This is a new project and you may start to hear about various elements of it. At the moment, we have various cooking techniques– pan frying, steaming, grilling, poaching – as well as several backing techniques from the Baking Department, located at the back of the restaurant. It’s a little messy and uncoordinated, and I believe that it would be helpful if everyone on the kitchen floor logged into the same cooking style each day – so we will be investigating how to achieve this. Various cooking techniques will be progressively looked at to determine what needs to be kept separate for cooking purposes and what can be amalgamated. Also, if you have ever examined the starters, side dishes, and even some of the finger food for various parts of our dining floor and nibbles for a bar, you will find many variations of who we are and where we work (sometimes only beef is used; sometimes only fish is included; sometimes we still use iceberg lettuce instead of rocket, etc) – and quite often you have to look really hard to work out that the ingredient or the technique is part of this dish. I’d like to get some consistency in this area, and will be progressively working through our meat and vegetable based resources, as well as items such as menus, to ensure that there is similarity in our labelling and branding of our core dishes. If you are particularly interested in having some input to this project over the next few months, please feel free to drop me a line.
Innovation Dishwashing Taskforce
The Dishwashing Taskforce have been very busy doing dishes from the cooking and dining areas of the, as well as processing glasses from the bar area and progressing their initial bright cleaning ideas about cutlery storage cases. So far 2 of these cutlery cases have been polished off to allow the next stage of polishing to proceed (which includes forks, knives and spoons). Please keep the team in mind when you have those ‘lightbulbs’ go off in your head, and you come up with a really interesting way to clean or even radically change something. Just send them an email to share your thoughts.
Other news:
HR Services - Mr Matt Preston will be joining our restaurant on 25 August as the new Director, Tasting Services. Matt has been working with as Director testing Services with MasterChef Australia and has a strong background in tasting, including a particular interest in beef and wine. I’m cooking forward to gaining Matt’s valuable opinion both for the Main Dishes team, and for the broader Starters and Finger Food team. Julie Goodwin is going to effect the handover next week, and then take a well deserved break for a couple of weeks before resuming her substantive role. My thanks to Julie for providing leadership to the Tasting Services team for such an extended period of time, and to the rest of the Tasting managers for their assistance and support of Julie during this period.
Our restaurant Connoisseur Committee meeting was held last week, and papers presented included:
Steak Performance Report
Kitchen Hands Satisfaction Survey results
Cooking magazine subscription Annual Corporate Charge 2009-10 and 2010-11
Major project reports for both Meat and Fish business units.
Nibbles & Drinks report
The discussion around all of these papers was constructive and agencies were particularly appreciative of the detailed view of our activities they can achieve through the satisfaction surveys. The Kitchen Hands satisfaction survey showed an overall satisfaction level of 87% (great result Kitchen Hands!) and opened up a very useful discussion around how we can identify ways of not only keeping that level of satisfaction in the future, but also how we can improve our service in those areas where our hands are slightly less clean, and how hand soap can assist us. Feedback was also provided to agencies through the Steak Performance Report, by identifying those steaks where they are perhaps not consistently meeting the provisions of their agreements with customers as to their degree of softness and bloodiness. All agencies were keen to gain the detail of these shortcomings, and are very happy to assist in improving heat levels.
Senior Chefs Forum is scheduled for tomorrow afternoon and all SOG Chiefs staff and above are expected to attend, unless there are strong operational reasons which preclude you from being there. There will be a presentation from BeyondBlueCheese and a Q & A session at the meeting. Any burning questions you would like answered by myself or the CE (or another member of the TAMS executive) can be submitted, along with fire extinguisher, in advance to the restaurant Business Manager, Gary Mehigan, or can be asked from the dining floor during the meeting.
Regards
George
George Calombaris
Executive Director Savoury Services
Territory & Municipal Restaurants
Ph: 02 6207 7777 Fax:02 62077777
Mob: 7777 777 7 77
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