Gabe Greco

1a) It is important for head chefs to have proper time managment in order to accomplish
important aspects of work and look professional during the execution. However, if a chef
is not wise at prioritizing time, the ma work ver hard an look bad in the ees of co
workers. !anaging ones time e"uates to efficenc of work.
b) #eing organized is about setting ourself up to succeed. Having our mise en place
read, and work area wiped clean. It means getting rid of anthing that would interfere
with the process of making a recipe, or cooking a meal during service.
c) !ultitasking is in co operation with having organizational skills and time managment.
$n individual can accomplish more tasks if the are being executed simultaneousl. If a
chef does not manage time well, or lacks organizational skills then multitasking could
potentiall hinder there "ualit of work.
d) %anitation, cleanliness, and hgiene are important due to the fact that the chef at an
establishment is responsible and liable for an food product being served to customers.
&oorl handled food can result in illness and in worst case death.
e)
f)
g) 'ood costs can best be handled b ordering products correctl. (his means having a
full knowledge of our inventor, how much ou have, and how much is needed.
h) %cheduling is an important aspect of a chefs repetoir. It enables the chef to
communicate work hours with his emploees, or an other information.
)a)
b)
c) !ultitasking*#egining to +evelop
! primar station at ,orth -- is the deepfrer. (hat being said, I am ac"uiring the abilit
to multitask. .hile food items are being deep fried I have a few minutes to prep for
service or for an up coming order. It also allows me time to run to the dish pit during
service and return all the clean pans to the kitchen. (he deep fr gu is constantl being
bombared b orders from ever station in the kitchen/ $s well, is kitchen support,
removing dirt pans, doing water changes, sweeping, moping, and filling the bins with
meat.
d) %anitation01leanliness0Hgiene* Highl +eveloped
2verda I show up 13 minutes before m shift with a clean cut and professional clothes.
'rom da 1 at ,orth I was taught that sanitation and cleanliness is a desired skill.
2vertime ou complete a task ou must sanitize our station, wash the cutting board
and tools, and sweep the area. Garbages are alwas kept empt, dish room and floors
alwas clean. (he cleaning skills I have a"uired at ,orth -- with sta with me for m
career.
e) 1osting0!enu creation0&lating designs* Highl undeveloped
+uring m internship I was not involved in costing, menu creation, or plating designs.
f) !anagment of %taff*Highl undeveloped
(hus far I have not had the oppertunit to manage staff.
g) 4rdering0Inventor*#eginning to develop
$t the end of each night, chef would have us make a list and take inventor for what we
would need to prep our stations the next evening.
h) %cheduling*Highl undeveloped
%ince school I have not had the oppertunit to create a schedule. I feel as though I could
use some practise to solidif the information.
5) $ppetizer*4sters with 1itrus and mignonette. (here are no cooking methods used in
this dish. (he osters are shucked to order and served with lemon wedges, horseradish,
and mignonette that changes on a dail basis.
!ain 1ourse* 1risp skinned chicken supreme with zucchini noodles, cured tomatoes,
crisp spinach, and natural 6us. (he chicken is rubbed with marinade consisting of
rosemar, parsele, sage, garlic, and olive oil and the put on the grill and finished in the
over. 7ucchini is cut into noodles using a mondolin and sauteed with some oil, salt and
pepper. (he cured tomatoes are done in advanced, marinated with the same marinade
for the chicken/ $s well, the spinach in the deep frer.
5b) (he osters are alread a viable choise for a low fat0low calorie meal.
(he supreme chicken could have its skin removed before the cooking process. (he
zucchini noodles are a good source or nutrients/ $s well, the marinated tomatoes. $sides
from the chicken the spinach could be blanched instead of fried, or 6ust omit the spinach
all together.
-) ,orth on 8onge is home to ,orth --. It has been situated on the trend streets of
8onge street for nearl )3 ears. ,orth -- caters to the trend and chic urban
sophisticates of (oronto, man of whom reside around that area. ,orth -- has niche
clientel that expects a certain "ualit. If the restaurant were to change its target market
then it would lose its reputation for being a 3 star dining destination.
3) I was trained on several stations b a oung man named $danus. It was ver
benificial for me to work alongside $danus as he would correct m mistakes and show
me more efficient was to complete tasks. He would motivate me and alwas push me,
alwas telling me to focus and go faster.