Kitchen Fundamentals
We Will:
Perform our jobs with professionalism and dedication
Taste everything as we prepare it and before we serve it
Serve top quality, fresh and wholesome food, from the first croissant to the last dessert
Know where our food comes from
Treat our colleagues with respect and dignity
Treat our products and kitchens with respect and dignity
Follow the rules of the kitchen
Work when we are supposed to work, there is always something to do
Realize we are here for the guest, to provide superior cuisine and service while achieving financial goals
Not be wasteful but fiscally responsible with product, equipment and energy sources
Be fanatical about food safety
Be fanatical about food safety– wash vegetables, wear gloves, abide time and temperature laws, label, date, clean
Follow all recipes and food preparation standards as determined by the chef
Protect our reputation with a passion
Not talk poorly of other people
Not serve anything we are not proud of
Work well with everyone
Be diligent and organized, dependable and on time
Respect our ingredients, typically our main job is to not mess them up
Simple obvious things are done well –blanching, crispy fries, perfect chives, golden sear, knife skills must be perfect
Challenge the pursuit of excellence and the quest for continued improvement
Chef John Brand 