I have been given the task of arranging this years New years eve party at Bunkers Bistro. This is a huge responsibility for me as normally only the owner would arrange such an event.
The task will include me having to devise a menu for the occasion including what price to charge and how many different food courses to offer. As well as this I'm in charge of ordering any of the food I decide to put on the menu and also ordering any champagne or other drinks I will require. Another important task is to insure that I advertise the event both within the restaurant and anywhere else I please, however I have only been given a small budget to do this so will have to be creatful.
I have already began looking through past bunkers menus and have also started to look at other resturants menus in order to recieve some ideas. The main decision I have made is that I have settled on a 5 course menu including champagne and coffee and a price of £45 per head. This may seem expensive but I need to remember that the majority of staff will be working for double pay.
I need to continue researching and coming up with new ideas as I only have until the end of the week at the very latest to produce my respective menu.
Monday, 8 December 2008
Wednesday, 3 December 2008
Diary Entry 5: Xmas Night Out
Bunkers hit the town on last monday for the annual Christmas night out. This including a chinease and drinks all paid for by our boss Steven, which was very nice of him. The only problem was that some staff had to miss out as somebody was needed to work!
This was sorted by our boss who decided that the newest members of staff would be the ones who would be expected to work. This caused some Controversy betewen employees but was seen as the only available option. Hopefully by next year we would be able to come up with a more popular solution.
To make matters worse our boss also allowed all staff who were part of the Christmas party to have the following day off from work. As I am one of the longest serving employees within the company, I can't complain!!!!
This was sorted by our boss who decided that the newest members of staff would be the ones who would be expected to work. This caused some Controversy betewen employees but was seen as the only available option. Hopefully by next year we would be able to come up with a more popular solution.
To make matters worse our boss also allowed all staff who were part of the Christmas party to have the following day off from work. As I am one of the longest serving employees within the company, I can't complain!!!!
Monday, 24 November 2008
Diary Entry 4: Man Flu
Over the whole of last week and was suffering with what can only be described as man flu so had to take a few days off from work. Even on the days that I did manage to make it to work, my time shall we say was not spent very productively and I was sent home my the company manager to ensure I didn't pass on my illness to any other members of staff.
This resulted in today at work being my first full day back since wednesday. Its suprising how much I had actually falling behind on my tasks so had to spend the whole day working at super sonic speeds. But i'm grateful to the other employees who were more than willing to help me out today and had done a good job in my absence. After undertaking the main tasks, such as the stock take that I missed last week and sorting out the rest of this weeks staff rota I was more or less back up to date with my work load.
I do however feel it would be a good idea to train another member of staff to be able to complete the important tasks I'm responsible for incase for any reasons I am unable to do so.
This resulted in today at work being my first full day back since wednesday. Its suprising how much I had actually falling behind on my tasks so had to spend the whole day working at super sonic speeds. But i'm grateful to the other employees who were more than willing to help me out today and had done a good job in my absence. After undertaking the main tasks, such as the stock take that I missed last week and sorting out the rest of this weeks staff rota I was more or less back up to date with my work load.
I do however feel it would be a good idea to train another member of staff to be able to complete the important tasks I'm responsible for incase for any reasons I am unable to do so.
Wednesday, 19 November 2008
Diary Entry 3: Darkness
The previous week had been progessing smoothly and everyone was in high spirits. We had started our Christmas booking and were experiencing very good feedback. The whole premises had been steamed cleaned and all freezes had been stocked ready for the Christmas rush. Everything was goin so well that it was only natural that somethings was going to go wrong!
That something being a power cut. The whole building was left without any source of electricity meaning we had no option but to close for the afternoon, loosing the customers we already had booked in. However this wasn't our major concern as we had recently stocked freezes which were beginning to defrost. Lucky we are currently providing catering at our local golf club on a temporary basis which had spare freezer space.
Therefore everyone from the owner to the kitchen porter spent a good hour transporting food from Bunkers to the golf club. Once the power was restored, we spent ba further two or three hours sorting all the stock back into some sort of order.
That something being a power cut. The whole building was left without any source of electricity meaning we had no option but to close for the afternoon, loosing the customers we already had booked in. However this wasn't our major concern as we had recently stocked freezes which were beginning to defrost. Lucky we are currently providing catering at our local golf club on a temporary basis which had spare freezer space.
Therefore everyone from the owner to the kitchen porter spent a good hour transporting food from Bunkers to the golf club. Once the power was restored, we spent ba further two or three hours sorting all the stock back into some sort of order.
Monday, 10 November 2008
Diary Entry Number 2: Multi-tasking
The past few days at Bunkers Bunkers have been eventful to say the least. The run-up to Christmas is also a busy period for us as we are a popular choice for business looking for somewhere to host there christmas parties. So the last thing we needed was for our head-chef to fall ill but thats exactly what has happened.
This resulted in my self having to help out with the cooking and preperation in the kitchen, as well as completing the tasks I'm normally in charge of. This was not the best solution to our problem but as I'm a qualified chef I was the best candidate to help out on such short notice. I was required to use my time productively to insure the most urgent tasks were completed first and that each employee knew what tasks that were expected to do.
We all had to work that extra bit harder and insure we were on the same page but in the end, despite a few minor problems we were able to complete each and every service to our expected high standard and even achieved some glowing reviews. By having staff that are trained to do several different jobs within the company, it allows us all to fill in successfully when a member of staff is unwell or on holiday.
This resulted in my self having to help out with the cooking and preperation in the kitchen, as well as completing the tasks I'm normally in charge of. This was not the best solution to our problem but as I'm a qualified chef I was the best candidate to help out on such short notice. I was required to use my time productively to insure the most urgent tasks were completed first and that each employee knew what tasks that were expected to do.
We all had to work that extra bit harder and insure we were on the same page but in the end, despite a few minor problems we were able to complete each and every service to our expected high standard and even achieved some glowing reviews. By having staff that are trained to do several different jobs within the company, it allows us all to fill in successfully when a member of staff is unwell or on holiday.
Tuesday, 28 October 2008
Diary Entry Number 1: Stock Control
Suprisngly since it's almost November the past 2 and half weeks at our Restaurant have been some of the busiest of the year. This has resulted a few issues arousing, especially regarding stock and some people playing the blame game.
I thnk a big part of the problem was that we are currently running a second business, this being a local golf club which has been sharing stock with our company, Bunkers. As well as the fact that we had a unexpected busy weekend prior to the beginning of the week, we found ourselves on Monday with very limited stock (food, beers, wines, Cleaning chemicals) but with a fully booked day ahead of us. This resulted in two very unhappy chefs who had very little products to work with and customers who were left with a limited menu. The weekend staff were insisting that they hadn't had enough stock over the weekend, while the rest of us were arguing that they should of contacted myself or my manager during the weekend to inform of the shortage, so we could of had a delivery scheduled for the monday morning.
This could of easily been avoided with better stock management and communication between myself and my manager, as well as all the weekend staff. In response to this we have developed a new technique of monitoring and ordering stock. All stock is recorded within a file and staff must check the file each day and record any stock that is low to myself. I can then work with my manager to insure stock is ordered for the appropriate days. I have also been given the task of monitoring how much stock is used on a average day, so we can work out when and at what times would be best to have our suppliers deliver.
I thnk a big part of the problem was that we are currently running a second business, this being a local golf club which has been sharing stock with our company, Bunkers. As well as the fact that we had a unexpected busy weekend prior to the beginning of the week, we found ourselves on Monday with very limited stock (food, beers, wines, Cleaning chemicals) but with a fully booked day ahead of us. This resulted in two very unhappy chefs who had very little products to work with and customers who were left with a limited menu. The weekend staff were insisting that they hadn't had enough stock over the weekend, while the rest of us were arguing that they should of contacted myself or my manager during the weekend to inform of the shortage, so we could of had a delivery scheduled for the monday morning.
This could of easily been avoided with better stock management and communication between myself and my manager, as well as all the weekend staff. In response to this we have developed a new technique of monitoring and ordering stock. All stock is recorded within a file and staff must check the file each day and record any stock that is low to myself. I can then work with my manager to insure stock is ordered for the appropriate days. I have also been given the task of monitoring how much stock is used on a average day, so we can work out when and at what times would be best to have our suppliers deliver.
Monday, 13 October 2008
Bunkers Bistro
Welcome to my Blog!
I have set up this blog to promote my families restauarnt. Our restauarant is called Bunkers Bistro and is situated in Dwygyflychi at the foot of the Conwy pass. We boast some of the most breathtaking views in the whole of North Wales. Our food is majority homemade and we only use the best products around. We offer both day time and evening menus and are currently running a day time special which includes 2 meals for £10.
Come check us out at Bunkers Bistro, Conwy Old Road, Dwygyflychi, Conwy, LL32 6SP
Contact us on: 01492 622565
I have set up this blog to promote my families restauarnt. Our restauarant is called Bunkers Bistro and is situated in Dwygyflychi at the foot of the Conwy pass. We boast some of the most breathtaking views in the whole of North Wales. Our food is majority homemade and we only use the best products around. We offer both day time and evening menus and are currently running a day time special which includes 2 meals for £10.
Come check us out at Bunkers Bistro, Conwy Old Road, Dwygyflychi, Conwy, LL32 6SP
Contact us on: 01492 622565
Wednesday, 8 October 2008
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