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?
Yes I want to know too. So is your current restaurant closed? Or was that old news before you have the current food court location?
布小熊 發表於 2009-7-28 10:32
The cook started the restaurant (3 years ago)
-> I purchased some shares (2 years ago)
-> The cook decided to take vacation and just hired Mr. J as substitute (3 or 4 months ago)
-> It started okay and he did everything accordingly.
-> Just recently we discovered that he used unsafe way to cook food.
-> We told him not to do it but he would not listen and said big restaurant always uses this way to cook food.
-> We even had big heated argument in Public Market.
-> He continued to act as big boss and did that way. (maybe he thought my wife and I are younger and no experience)
-> We even asked our partner-cook to tell him.
-> We fired him and closed down the business.
We did not want people to eat unsafe food and unclean food so we closed down the restaurant.
What an idiot...any cook with common sense will not do that la...at least run it under tap before put it back in the wok la...you're a responsible owner and ood job firing him...we don't need this kind of cook!
My partner's cooking way:
1. Cook small portion of dishes each time.
2. Will cook more when the dish runs out and put into new tray.
3. Try not to have overnight food especially vegetable. We always threw away vegetable at end of the day. That's why at end of the day, our dish tray does not look too impressive.
Mr. J's cooking:
1. Cook big portion of dishes and store in the fridge. Every time, taking out a bucket and put into microwave and heat it for 20 minutes.
2. If a tray has less than 1/4 food left, he would just pour the new food into the same tray.
3. He always left big portion of food overnight. He would mix the over-night food with fridge food and put into microwave. He even put in curry vegetable. No one in their right mind would serve curry vegetable over night.
發表於 2009-7-28 09:35
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