[Crumpetscone]

Dear Executive chef's


I would like need some advise and suggestion about this topic. This is my 1st role as a executive chef in a resort spa, i will joining this resort soon and i would like to know what is the key point need to check about hand over task from the previous chef.Maybe after i join the resort i would not have time to meet the chef so what are the key point need me to check the hand over task or etc. I don't want after i join the resort then after few months im the one will be blame for the previous story or etc.
Could you give me some advise or details. I really appreciate it for your help.You can email me yaya_pooh06@yahoo.com

[waynedarwin]

Get to know your staff first. Usually, when you take over an operation, you find yourself locked up in your office behind your computer for days, trying to find out about rules and regulations and sop´s and all that stuff.

I´d suggest you be very present on the floor. talk to your staff, be friendly, but not friends. Talk to HR about your staff; any issues´going on?.

Than make for yourself a small list of primary responsibilities. And prime tasks for the first, second and third month. Especially the first months, don´t fight fights you can´t win.

A detailed hand over list in on the way soon

cheers
Wayne darwin
Rio de Janeiro

[AinV]

@lemongrass: (ist of all...as a pro-change your email adrress it is not professional). Wayne has a list going to you. You need to have a complete list of all equipment working or not. You need a forcast for all staff, all equipment. All physical structures. All forecasts. Once that is completed you need to do the same for all edibles. Once your equipment staffing F& B lists inventories and projects lists are complete-whether YOU do them or not-you need to formulate what needs to done! (Under the guidelines of YOUR boss.)
This MUST be done so that you have specific goals with specific time time limits. What do you need to do your "forcasted of projected" job. Do not omit ANYTHING! Do not provide this list before signing a contract. Do not submit this or part of the task prior to day one.
Your boss SHOULD give you a deadline.
Work with each staff member. Get the history. Don't mention names. Only yours and dep't heads.
Do not skip this task.
As for your staff....same advice. Do you history.
This is the key to YOUR success.
Only YOU can provide it.
Cover you ass and submit this and ALL projects and tasks in YOUR file in HR.
CC ALL correspondence.
Trust no one.
Keep you enemies in view...like a spice rack...you may never use a particular spice...but you know you have them in your inventory.
And they do have expirery dates!

[AinV]

...sorry about the typos...on a phone.

[Crumpetscone]

Hi rio and 5 star!

Thanks for the advise!i really appreciate your comment wish we can meet up one day in the future! For rio im waiting for your email.rio and 5 star do you have email so we can communicate. Look forward to hear from both of you chef!

regards

[ammarcoali]

Dear ,

it is very clear you need to see all the out standing function to take place after you join and you have to give what been promise to the guest. if you have any equipment store make sure that the previous chef to give you a list and make sure the account dept to be around. you have to make sure that all the files to follow up matter is updated and from their you take over. As a daily operation is a daily operation basically make sure that do your job and I am very sure you will be okay. All the best for you and take care

Ammarco

lemongrass77, on 19 November 2011 - 03:27 AM, said:

Dear Executive chef's


I would like need some advise and suggestion about this topic. This is my 1st role as a executive chef in a resort spa, i will joining this resort soon and i would like to know what is the key point need to check about hand over task from the previous chef.Maybe after i join the resort i would not have time to meet the chef so what are the key point need me to check the hand over task or etc. I don't want after i join the resort then after few months im the one will be blame for the previous story or etc.
Could you give me some advise or details. I really appreciate it for your help.You can email me yaya_pooh06@yahoo.com

[Crumpetscone]

any comments from other chefs please.

[expat]

Hi
in my experience in middle east,most times you dont see the former Executive Chef,as he is either already gone or the company was too slow to hire the replacement.
In that situation you can only start to gather all relevant information by yourself with the hopeful support from the number two
my actual position was best,all data deleted,only paper copies left.No problem either,in some days you usually have it worked out and start on your own
best regards
expat

[ManagingDirector]

Nice handover expat!Everything deleted
SOPs, checklists, staff evaluations, organization chart, food inventory, upcoming events, fixed assets inventory in kitchen, list of equipment damaged, last date kitchen was treated with pesticides, recipes, costings, pending work.
Good luck!

[expat]

Hi
actually,this situation is now three years past and honestly,it was a good training how to go on through this period. Anyway, its best,if you dont trust former stuff too much, mostly you have to evaluate a place and its structure yourself,as paper is also very patient...
now the place is fully documented,all serious stuff each 2th month downloaded by IT and saved triple
best regards
expat

ManagingDirector, on 02 March 2012 - 10:37 AM, said:

Nice handover expat!Everything deleted
SOPs, checklists, staff evaluations, organization chart, food inventory, upcoming events, fixed assets inventory in kitchen, list of equipment damaged, last date kitchen was treated with pesticides, recipes, costings, pending work.
Good luck!