Executive Chef meeting with the F&B Manager

We are having some trouble in the kitchen today. The salamander has broken so we are unable to gratin the asiago on the pasta Bolognese for the menu. I have called the repair service and he said we should purchase a new one, so I have went ahead and done so. Also the Sous Chef mentioned we had a customer complaint at lunch. Someone found a piece of the spider in their bisque. I went out right away and purchased a new spider and the receipt is on your desk.

I really hope that this month we can replace the mandolin. As you know the safety guard is missing and without it we cannot make the gaufrette potatoes which are very popular with the Monte Cristo. The kettle for the stock also seems to be leaking. Due to its age I think we will need to replace it very soon.

One last thing, we continue to experience staffing issues, so can we place an ad in the newspaper for a new dishwasher. Right now, Garde Manger is covering that station and it is causing a lot of overtime in the kitchen as well as stress with the Brigade.

Questions:

1. Highlight any words of phrases you are uncertain of.

2. What concerns do you take away from this meeting? Discuss fully

3. What will be your follow up with the Chef and/or F&B Manager? Discuss fully