As some of you might aware, my restaurant closed down (few weeks ago) until my partner-cook came back.
The reason for closing the restaurant is because of malpractice my Ex-Temporary Cook, let's call him Mr. J.
He kept on using un-safe and un-clean method to cook food and we gave him several warning not to do it again but he would not learn to us.
He thought he was the big-time cook and all the kitchen workers including me, the boss, should listen to him. He used the way restaurant used to cook. I told him we were just small food court stall and he should care about customers.
Just few days ago, I talked to Public Market management and he told me that he even saw that cook picked up the noodle from the ground and put into the fry pan. I never saw people so disgusting.
I am just wondering what I can do so he would not "poison" others?
Peter, some Chinese restaurant did do those things. Wherever Mr. J is working at now, at least, that restaurant will be good example of using unsafe way to cook.
You are a person with integrity and you can be a responsible and committed business partner. I believe you will be able to partner with someone else in the future and begin a new venture.