In the future, I plan on owning my own sushi restaurant. I want to participate in at least 20 culinary competition, mostly non-pastry since I don't specialize in pastry. I want to create menus for 10 different newly developed restaurants that I know will become a success based off of my vision. I want friends and family to mention my name and have people tell them, "I think I've heard that name before." Of course, that would make me a part-time celebrity, and being famous isn't what I set out to be, but I want my name recognized for my skill for what I became good at, not even knowing the difference between hollandaise and mayonnaise.
When I do own my own restaurant, I want to build a team that I know I can rely on. Having an eye for potential or talent, I know that I can put together people who can reproduce what I want done. I want to bring in enough revenue so that I can pay off the next month to keep my restaurant running open, and I know that I can keep my employees happy, and the people that matter most to me happy and feel secure. I want to bring in enough money for my restaurant that whenever I decide to make a change and it fails, I can revert back and not hinder the fact that I can still make the next month's rent to keep my restaurant running.
I want my friends and family to constantly ask me "When are you going to cook for us?" It already happens now, but I still want this in the future. I want to be pestered until I give in and finally make them eggs benedict, I want to make a croque-madame, I want to make them sushi, I want to make them shrimp fettuccine that no restaurant can recreate so they keep asking me to come back and make it again for my friends. I just want the simple things in life that make me, my friends, and family happy.
Wednesday, September 21, 2016
Wednesday, September 14, 2016
Week 9 EOC: The Apartment
In The Apartment, workplace harassment is shown when you see Baxter having to deal with all the executives asking him for his apartment key to fool around with girls when they need a secret spot ti hide from the wives, which is just plain disgusting. Another form of harassment is when Baxter is subjected to "Quid Pro Quo." Quid Pro Quo is one act in exchange for an incentive, such as a promotion, or a raise. A more refined definition comes from the book, "quid pro quo harassment occurs when one person asks for either expressly or implied sexual favors from another person as a condition of that person’s employment or advancement or to prevent a tangible employment detriment."
Another form of sexual harassment in The Apartment was when Baxter was misusing company resources, by not only using the phone to call the executives making plans for the times the apartment is available, but when he used company resources to look up information on Fran. He got her address, her social security number, he could probably even get her wages, telephone number, where she went to school, etc. All that information because he was using company resources to stalk an employee. "The harasser can be the victim’s manager, supervisor, a supervisor in another area, an agent of the employer, a coworker, or even a nonemployee." Fran was an elevator operator, Baxter was a salesperson of sorts, eventually getting higher up to get his own office. This quote is relevant in that respect.
Another example of workplace harassment is when you see all of those people at the office party making out. That would be quite awkward. This could also set up a hostile environment if coming to work just seems to be unbearable. From the book, Hostile Environment is "atmosphere that is characterized by unwanted sexually demeaning or intimidating behaviors in which a person is treated poorly or feels uncomfortable."
Another form of sexual harassment in The Apartment was when Baxter was misusing company resources, by not only using the phone to call the executives making plans for the times the apartment is available, but when he used company resources to look up information on Fran. He got her address, her social security number, he could probably even get her wages, telephone number, where she went to school, etc. All that information because he was using company resources to stalk an employee. "The harasser can be the victim’s manager, supervisor, a supervisor in another area, an agent of the employer, a coworker, or even a nonemployee." Fran was an elevator operator, Baxter was a salesperson of sorts, eventually getting higher up to get his own office. This quote is relevant in that respect.
Another example of workplace harassment is when you see all of those people at the office party making out. That would be quite awkward. This could also set up a hostile environment if coming to work just seems to be unbearable. From the book, Hostile Environment is "atmosphere that is characterized by unwanted sexually demeaning or intimidating behaviors in which a person is treated poorly or feels uncomfortable."
Tuesday, September 6, 2016
Week 8 EOC: Nine to Five Workplace Harassment
There are so many parts in this movie that display workplace harassment. First off, when the boss calls the women in the office "his girls," they aren't his girls. They are his employees. They way he looks at his assistant shows a strong influence of harassment in the workplace. He buys her gifts, asks her to turn around, looks down her shirt, touches her inappropriately, and just says things you should never ask a co-worker, whether female or male.
The assistant is mainly targeted because of rumors that spread around about her. The boss tells the other male workers how him and his assistant do sexual acts, and when rumors like that spread around, she'll either be shunned or avoided in the workplace. When she asked the new employee to go out for dinner or lunch, the new employee refused because she already knew about the rumors that spread around the office.
Working in a hostile environment can be seen as harassment. Roz was the eyes and ears for the boss. She recorded everything that happened in the bathrooms, where all the gossip happened. In the movie, ladies were talking about how much they got paid and one of them actually got fired. To work in a place that you can't simply talk about your pay checks to make sure that everyone is being paid fairly, that seems absolutely crazy to me. The 3 main ladies went into the bathroom to talk privately about what had happened after almost killing the boss, but Roz was sitting in the toilet the entire time listening on their private conversation. Of course this topic of listening in on something on what's right or wrong is a controversial topic on whether or not you should be able to listen in on something that could potentially hurt someone's life, but you shouldn't listen in on someone's private conversation.
The assistant is mainly targeted because of rumors that spread around about her. The boss tells the other male workers how him and his assistant do sexual acts, and when rumors like that spread around, she'll either be shunned or avoided in the workplace. When she asked the new employee to go out for dinner or lunch, the new employee refused because she already knew about the rumors that spread around the office.
Working in a hostile environment can be seen as harassment. Roz was the eyes and ears for the boss. She recorded everything that happened in the bathrooms, where all the gossip happened. In the movie, ladies were talking about how much they got paid and one of them actually got fired. To work in a place that you can't simply talk about your pay checks to make sure that everyone is being paid fairly, that seems absolutely crazy to me. The 3 main ladies went into the bathroom to talk privately about what had happened after almost killing the boss, but Roz was sitting in the toilet the entire time listening on their private conversation. Of course this topic of listening in on something on what's right or wrong is a controversial topic on whether or not you should be able to listen in on something that could potentially hurt someone's life, but you shouldn't listen in on someone's private conversation.
Wednesday, August 31, 2016
Week 8 BOC: Five Plus Five Soft Skills
1. Show your skills, don't tell
On Monster.com, it tells you how you should not tell your soft skills, but to show it. Like when you hand an employer your resume, you shouldn't show any typos in your resume. It shows that you're well educated, you can read and write.
2. Communication
3 years of being in the hospitality industry serving customers welcomely inviting them with a sense that they belong here.
3. Adaptability
There is always a change to the menu, how we get our shipment, change in management within 3 months after another change has been made.
4. High forward drive
When managers are supposed to be working, but want to sit in the back on their phones, I take the initiative to say something about it, or to just push harder in finishing what needs to be done.
5. Teamwork
Working with multiple people on the job and different people each shift, you must know how everyone else works and at different paces.
On Monster.com, it tells you how you should not tell your soft skills, but to show it. Like when you hand an employer your resume, you shouldn't show any typos in your resume. It shows that you're well educated, you can read and write.
2. Communication
3 years of being in the hospitality industry serving customers welcomely inviting them with a sense that they belong here.
3. Adaptability
There is always a change to the menu, how we get our shipment, change in management within 3 months after another change has been made.
4. High forward drive
When managers are supposed to be working, but want to sit in the back on their phones, I take the initiative to say something about it, or to just push harder in finishing what needs to be done.
5. Teamwork
Working with multiple people on the job and different people each shift, you must know how everyone else works and at different paces.
Wednesday, August 24, 2016
Week 7 EOC: Profile Statements
Culinary professional who is quick on their feet always on
the ready for a new challenge, a new task, and advancement in knowledge. Goals need to be met quickly and efficiently
and there is no greater challenge than that.
Goal-oriented culinary
professional directly from harsh instructors determined to unleash their
student’s potential to gain respect and recognition through taste, aroma, and
mouth-feel through Indian, Japanese, and Italian cuisine.
Through friendly competition with friends and co-workers,
showing off the skills and heart of what it means to cook. Cooking is far more
than who can make the best dishes, it’s finding yourself through the passion of
what you love to do.
Tuesday, August 23, 2016
Week 6 EOC: Job Analysis
http://www.careerbuilder.com/job/J900VV65JRMPJ8CLHXB?ipath=JRG3&searchid=2fda1dc4-1c75-4f0a-9509-f799686bacf5&siteid=ns_us_g
Executive Chef
Blue Plate Restaurant Co, Minniapolis, MN
Job Description
The Executive Chef (Chef) is responsible for leadership, culinary focus, hiring, training and development of BOH team members, managing profitable financial operations, and ensuring and supporting marketing initiatives.
BENEFITS/PERKS
Enjoy 2 days off per week
Medical, Dental, Life Insurance, 401 K
Paid Vacation
Meal Discounts for you and up to 3 guests
Performance Reviews 2 x year
5 Weeks of Training
Bonus Eligibility
BENEFITS/PERKS
Enjoy 2 days off per week
Medical, Dental, Life Insurance, 401 K
Paid Vacation
Meal Discounts for you and up to 3 guests
Performance Reviews 2 x year
5 Weeks of Training
Bonus Eligibility
Accountabilities and Responsibilities
Leadership - Lead by example in all areas. Enthusiastic dedication, professionalism and positive leadership have the greatest impact on the team. The Chef must organize, energize, develop and lead a diverse work group with BPRC’s Mission Statement and Core Values as the guiding principles.
Culinary Focus - Understand, support and maintain Executive Team expectations and guidelines. Continuously support and build the culture behind the BPRC’s culinary vision. Keep the menu fresh and relevant through features and bi-annual menu changes. Maintain food quality and sanitary practices for food handling and cleanliness. Always look for culinary opportunities and ways to improve. Uphold all ServSafe guidelines both FOH and BOH. Work with the GM to maintain the entire facilities of the store; ensure cleanliness and consistent operation of the restaurant including sanitation, equipment, safety and health standards, and interior and exterior cleanliness.
Hiring, Training & Development of Sous Chef and Team Members – Training, development and cohesiveness of sous chefs and BOH team members. Interview, hire and train team members to ensure all aspects of the position are reviewed, demonstrated and validated. Coach, mentor and provide constructive feedback. Measure and document team member’s successes and opportunities. Identify opportunities and taking swift action to correct behavior.
Profitable Financial Operations - Accountable to the store being a profitable operation. Key areas include understanding of P&L, financial statements, budgets, sales reporting, inventory, costs, labor, etc. Order from BPRC’s primary vendors and build relationships ensuring best cost and service. Maintain product levels without over ordering or running out of products, is an integral part of the position. Understand productive scheduling and write schedules to budgeted labor percentage, manage and review opportunities and take action to correct shortcomings.
Marketing Initiatives - Work closely with the General Manager to ensure all initiatives involving food are planned, developed and executed to align with the store and company brand standards. It is crucial that the Chef understands the importance of marketing initiatives and supports them accordingly.
Job Requirements
Qualifications:
- College degree is preferred. Bachelor of Science degree in hotel/restaurant management is desirable. A combination of practical experience and education will be considered as an alternative.
- Excellent communication skills.
- Knowledge of computers (MS Office-experience and Google Platform a plus).
- Must have reliable transportation.
- ServSafe Certification recommended.
The book says "Current and accurate job descriptions inform job applicants about what they would do if they worked in the position. This information will impact their interest in the job, so managers must develop it carefully." This job description shows everything that is needed for this job. It involves the leadership aspect, which is very important especially for an executive chef position. Some of the qualifications are no-brainers, but it's good that they even thought of including the easily forgettable qualifications such as excellent communication skills. Excellent communication skills is key to being an executive chef because you need everyone under you to be able to listen to you. Not only your employees, but your customers too. Some customers love to chat it up with the executive chef of an establishment, especially those that are well known in the community, locally or non-locals.
Thursday, August 11, 2016
Week 5 EOC: 3 Tweets
"How The Cheesecake Factory Works http://www.huffingtonpost.com/2012/08/06/cheesecake-factory_n_1748604.html …
Cheesecake Factory uses a system to cut down on food cost, an already tedious task"
I chose this article on Cheesecake Factory saving the cost of its food because some companies fail to realize just how important saving their money is. Food waste is already a cost that no one likes, but it's a big portion of money when you see how much trimming you throw out, especially when it's not done correctly. "By offering low-cost trial to prospective customers, managers offer two things of value to their customers. First, Managers show that they are confident in the value being offered." By minimizing food waste, you can maximize profits.
"Tableware as Sensorial Stimuli by Jinhyun Jeon http://www.dezeen.com/2012/11/18/tableware-as-sensorial-stimuli-cutlery-by-jinhyun-jeon/ … via @dezeen #Synesthesia new way to eat with touch and color." I saw this in a video a few years back. This is a very innovative way to eat. The new textures in utensils really stand out. When you really get into food, it goes beyond tastes and flavoring. It goes into textures, viscosity, temperature, the list goes on. "The level of customer service provided is a major factor that sets apart competing restaurant and foodservice establishments. Therefore, the higher the quality of customer service, the better for the establishment and the customer." Just think of how many people would come back to your restaurant if you went even above and beyond to not only make sure the taste is great, but to offer a whole new experience to how they eat and what they feel while eating.
"The food industry is vulnerable to #litigation http://smallbusiness.chron.com/importance-human-resources-food-industry-60456.html …" This article is very important. This tells you that your Human Resources depends on how your staff is trained. If you are serving low-quality food and prevent potential lawsuits that could end your business. "When training is focused and done well, it improves the quality of employee work, promotes employee growth, keeps employees challenged and satisfied ,and creats talent to help the organization grow." This quote from the book 100% backs up my claim on training your staff members, it's a no brainer. You don't hire someone and expect them to know everything right off the bat.
I chose this article on Cheesecake Factory saving the cost of its food because some companies fail to realize just how important saving their money is. Food waste is already a cost that no one likes, but it's a big portion of money when you see how much trimming you throw out, especially when it's not done correctly. "By offering low-cost trial to prospective customers, managers offer two things of value to their customers. First, Managers show that they are confident in the value being offered." By minimizing food waste, you can maximize profits.
"Tableware as Sensorial Stimuli by Jinhyun Jeon http://www.dezeen.com/2012/11/18/tableware-as-sensorial-stimuli-cutlery-by-jinhyun-jeon/ … via @dezeen #Synesthesia new way to eat with touch and color." I saw this in a video a few years back. This is a very innovative way to eat. The new textures in utensils really stand out. When you really get into food, it goes beyond tastes and flavoring. It goes into textures, viscosity, temperature, the list goes on. "The level of customer service provided is a major factor that sets apart competing restaurant and foodservice establishments. Therefore, the higher the quality of customer service, the better for the establishment and the customer." Just think of how many people would come back to your restaurant if you went even above and beyond to not only make sure the taste is great, but to offer a whole new experience to how they eat and what they feel while eating.
"The food industry is vulnerable to #litigation http://smallbusiness.chron.com/importance-human-resources-food-industry-60456.html …" This article is very important. This tells you that your Human Resources depends on how your staff is trained. If you are serving low-quality food and prevent potential lawsuits that could end your business. "When training is focused and done well, it improves the quality of employee work, promotes employee growth, keeps employees challenged and satisfied ,and creats talent to help the organization grow." This quote from the book 100% backs up my claim on training your staff members, it's a no brainer. You don't hire someone and expect them to know everything right off the bat.
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