The chef’s table’s origin is the old age activity of family and friends entertainments done by the chefs as they worked. The family and friends entertained sat at an in an out of the way corner tucked table if space was available. If space was not enough for table tucking, it was squeezed in at the pass. Later on, the restaurateurs started adapting the culture by giving their patrons a special behind the scene dinner in the kitchen. Eventually, the invitation-only VIP benefit turned into a bookable table for the public.

In 1800, the king of kitchen chef Oscar Tschirky in Waldorf Astoria hosted a family picnic to demonstrate to family and friends how he made his famous Waldorf salad and other meals. In those picnics and family gatherings, Oscar put a chef’s table in the chef’s kitchen, where the guests observed him preparing the meals before tasting. Oscar and other chefs realized the need to perfect the activity, therefore, making the origination chefs table.

Later other chefs started adopting the activity by inviting people to chefs table for short courses on making the meals, the ingredients, and the privilege of tasking the precooked food. The chefs continue to be creative, attracting more people to request the chef’s table. The chef’s table’s demand increased every day, resulting in the creation of several chefs’ tables. The chef’s table then turned to be restaurants with several different chefs being recognized and given a chance to demonstrate their skills to clients. The chef’s names the chef’s table to the chef’s table since the chef’s table only involved the main chef but other expert chefs in the restaurant.

The Mission Statement for Chefs Table

Chef’s table mission is “To support inspiring, educating and nurturing innovative and sustainable programs to local industry, producers and chefs while enhancing the standards of excellence to promote the reputation of the restaurant.”

Contact Information

Address of Chefs Table

431 W 37^th St,

New York, NY 10018, USA,

Phone: 9157615656,

Email: Info@Chefstable.Com

Opening Hours

Monday – Friday

Daytime Hours: 11.00 AM -3.00 PM

Evening Hours: 5.00 PM-11.00PM

Saturdays

Evening Hours: 5.00 PM-11.00PM

Bar

Monday – Saturday

Evening Hours: 3.00 PM-11.00PM

General Managers and Contact Information

Robert Lealer,

Chef and General Manager,

Phone: 9167716565

Email: info@chefstable.com

Human resource Contact information

Elias Johnson

Human Resource Manager Contact Information

Phone: 9167716578

Email:humanresource@chefstable.com

Employee Correct Contact Information

Employee Correct Contact Information Form

Personal Information

Last name: ______________First Name: _________________ Middle Name: _______________

Street address: ________________Apartment: _________________ City: __________________

State: ______________ ZIP Code: __________________ Home Phone: ___________________

Alternative Phone: ________________________ Email: ________________________________

Job Information

Title:______________________________ Employee ID: _______________________________

Supervisor: _________________________ Department: ________________________________

Work Location: ________________________ Email: __________________________________

Work Phone:_________________________ Cell Phone: ________________________________

Start Date: ___________________________ Salary: ___________________________________

Emergency Contact Information

Last name: _______________ First Name: ________________ Middle Name: ____________

Primary Phone: _____________ Alternative Phone: _______________Relationship:_________

Hiring and Recruitment Information

New Employee Orientation Checklist

Employee Name: _________________________ Employee Department:__________________

The manager`s Name: ______________________ Employees hire date:___________________

The form must be completed within the first week from employees start date

Introduction to the organization

Organization overview
Organization culture
The goals missions objectives and values of the organization
Organizational chart

Benefits and compensation

Retirement benefits
Life, disability an health insurance
Educational assistance
Payment procedures
Salary increment

Administrative Procedure and policies

The description of products and services
Employee and employee expectations
A job description
Incentive Programs
Organizations policies
Grooming policies
Hours of work and holydays
Discriminatory procedures workplace harassment and discrimination policies
Employee agreement
Acknowledgement

To be signed upon completion of all orientation Items

Employee name: _____________________________ Date: ___________________________

Manager`s name: ____________________________ Date: ___________________________

Return the filled document to human resource management

Probation Period

The first two months of your employment shall be the probation period, and your employment may be terminated during the period at any time without notice during your first three weeks and two weeks five days prior notice.

During the probation period, your performance and sustainability will be monitored for continued employment.

Performance Evaluation

Chef’s Table restaurant’s employee performance evaluation is carried out at the end f every week. The performance evaluation involves checking communication skills, Work ethics, Learning ability, teamwork, and innovation.

An Example of a Performance Evaluation

Employee’s Name: __________________________ Employee ID: _______________________

Supervisor’s Name:__________________________ Supervisors Sign:_____________________

KITCHEN REVIEW QUESTIONS

Is employee good in columniation?
Is employee ethical?
List employee new generated ideas

Is the employee willing to learn?

SERVING REVIEW QUESTIONS

Rate the communication skills of an employee to clients
Is employee ethical when service clients?
Is the employee willing to work as a team with other members?
Rate the learning ability of the employee
Remarks:
Scheduling policies

Scheduling Policies

Policies

The policies and the schedule of the company will be distributed at every 5^th of each month. Additional forms will be available for picking in the uniform room, department heads, and in parking offices for employees. When picking up the forms, employees must sign the policy forms to abide by all the organization’s policies.

Overtime Policies

This policy controls the cost of labor through the management of overtime pay to employees. Chef’s Table restaurant will pay the time to the non-exempt employees who work for 30 hours more of the work time in a workweek.

Paid leave, such as sick days and holidays, do not apply.
Supervisors need approval from managers before the use of overtime.
Employees should notify supervisors when anticipating to complete a week’s overtime.
Overuse of overtime without approval from management will lead to disciplinary action.
Unauthorized overtime will lead to disciplinary action.

Request time off – Procedures and guidelines

Policy

Time off should be requested a week earlier in advance.

Please consider the schedule, time of the year, and the activities when requesting time off.

Procedure

Fill in the time of form and forward it to the supervisor/manager for approval

Supervisors and Managers

Review the submitted time off form for accurate dates
Ensure dates that the dates do not conflict with the program
Approve the time off by signing the manager’s approval section and forward the form to the administrative secretary

Administrate Secretary

Review the time of form for accurate dates and ensure the dates do not conflict the schedule
Approve by signing the administrative secretary section and forward the form to the employee

Time off Request

Name: ___________________________ Area of the program: ___________________________

The date for request: _______________________________ Time for request:_______________

Any coverage needed __________________________________________________________

Employee signature:_________________________________ Date _______________________

Supervisor/Manager Signature: ________________________ Date ______________________

Administrator signature_______________________________ Date______________________

Lateness

Employees must be at their working place from the start to the end of the usual working hours. They should arrive at their working section, ready to start immediately at their usual start time. The restaurant takes lateness as one’s lack of commitment to his/her job unless he/she has a verifiable excuse.

Any employee late more than two minutes shall face the quartering rule.
Two minutes lateness lead to the loss of an hours pay
15 minutes lateness leads to loss of two hours pay
30 minutes lateness leads to loss of 3 hours pay
The calculation goes on for every 1 hour lost

Any employee late for 3 minutes needs to report to the supervisor or manager before beginning the work.
Persistent lateness will be dealt with under the organization’s disciplinary policy of the company.

Signing In And Out Of Your Shift

The evening hours begin at 3.01 pm to 11.00 pm and morning hours begin from 11.00 am to 3.00 pm. Employees are paid for the hours worked within the defined shifts. An employee working during evening hours will get additional payment per hour.

All company employees are required to sign in when starting their shift and sign out when completing their shift daily.
An employee not signing in will be considered absent and be subjected to disciplinary action.

Breaks

Rest periods

All employees have a 10 minute paid break for every five-hour working period. No employee should go for a break at the beginning of the end of the workday. No additional payment for employees who decide continuously work during their break.

Meal Breaks

Employees working for more than nine hours a day should take a meal break of 20 minutes. The breaks are excluded from working hours; therefore are not paid.

The respective supervisors are responsible for allocating the meal breaks for all employees working for more than nine hours. If an employee works during the meal break, he/she gets compensated.

Enforcements

Managers are required to make a schedule for rest periods and meal breaks. Failure to get back to work on time can result in a disciplinary action ad loss of a percentage of payment.

Statutory Holidays

All staff members are eligible for public holiday pay unless they do the following:

Be absent with no reasonable cause before the public holiday or on their scheduled day of work
Be absent the entire shift on the public holiday if the agreement was to work on that day
Hour’s works in a public holiday will be paid two times their standard hourly pay rate

Vacation Pay

Chef’s Table Restaurant’s vacation policy is to offer every full-time employee vacation time periodically. The employee’s length of service determines the length of vacation annually. Full-time employee’s vacation accrues as follows:

One week of vacation at the end of the first year of work
Two weeks’ vacation for full-time employees with two years of work
Three weeks for full-time employees with a five year work period
All full-time employees will be paid for vacation days.

Sick Leave

Chef’s Table restaurant recognizes employees’ need for days to address their medical needs. The sick days accrue as follows:

Full-time employees get sick days to leave for 20 days per year from the day of hire t the day of retirement/resignation
The maximum of hours a sick leave can be given is a maximum of 100 hours
The sick leave should be used as follows

Personal illness
Extending the sick leave for more than three days require medical documentation return
Absence unexpectedly due to family member illness should be reported immediately to the supervisor

The unused sick days are unpaid upon employment termination

Employee Benefits

Chef’s Table restaurant values employee’s health and wellbeing. Therefore, all eligible employees get a group of insurance. Contact human resource for more information

The safety of the workplace is equally our priority. Therefore, we offer compensation, medical boil settlement, and rehabilitation if any accidents or diseases occur at work when appropriate

The organization covers the following employee expenses

Relocation
Business travel
Education and training

Staff meals

Chef’s table restaurants offer all employees one free meal during their shift, but the meal should be taken out of the restaurants. The exception of the policy includes:

Bottled beverages
Beers
Juices
Fruits

Staff Discounts

Hourly attendants can enjoy a 60%vdiscount for every meal they buy per shift. This policy applies for only employees and not family members
Shift supervisors can enjoy a 70% mean discount for every meal they buy per shift. One guest for the supervisor is eligible for a 60% discount for the meal of their choice per week.
Managers can enjoy a 70% discount for every meal they buy per shift. Besides, a manager’s family members are eligible for a 50% discount for every meal they buy per week.

Exceptions for the meal policies above:

Bottled beverages
Beers
Juices
Fruits

Conduct and Discipline

Schedule of Discipline Actions

The organization will flow the steps when disciplinary action is necessary:

Warnings (Verbal)
Counseling
Official reprimand writing
Meeting with the disciplinary manager and supervisors
Final warning(Written)
Benefits distractions
Suspension
Employment termination

The offense committed by the employee should be explained first before disciplinary action. The disciplinary actions taken against serious offenses in the workplace are as discussed below.

Any employee discovered to work at will have his employment contract terminated immediately.
The company explains the disciplinary action, the level of policy violation, and the repercussions before taking action.
Managers are responsible for documenting all the steps and official forms for all disciplinary actions.
Employees have a right to appeal when they believe in unfairness or maltreatment for appropriate decisions with a human resource department.

Examples of Serious Infractions

The misconduct and offenses considered as serious infractions with a thorough disciplinary action include:

Failure to respond to counseling and corrections
Violent activity in from of the organization’s clients
Major mistakes while doing the jobs
Not willing to follow the set standards for health and wellbeing
Corruption in the organization
Embezzlement of funds
Discrimination in the workplace

Communication and Electronic Device Policies

Communication during work hours should be for maximizing the quality services offered to clients in the organization. The following are allowed in the workplace:

Communicating with another department for help
Researching meal recipes and meal plans
Locating information essential for service delivery
Chefs table prohibits the following during working hours
Use of social media
Playing games during working hours
Causing potential harassments to clients
Printing offensive materials and any illegal activity in the workplace

Appearance and Uniform

Standards and Hygiene

Employees must adhere to the organization’s hygiene requirements to ensure proper presentation and serving of the clients through:

Personal cleanness of the highest degree through bathing regularly
Trimmed and clean nails
Minimum use of strong deodorants
Oral hygiene through brushing teeth regularly
Short and well-maintained hair

Grooming and hygiene

Employees with uniforms must be dressed accordingly and on time before starting their assigned duties
Employees with uniforms should ensure their uniforms are clean, fitting, and pressed for a presentable look
Acceptable artier for managers is a black suit polo shirt and sweaters
Gym attire, leggings, overalls, demine jeans, halter tops, low fronts, garments exposing stomach, and any casual wear not accepted in the organization.

Piercing/Tattoos/Jewelry policies

Chief’s table restaurant does not have a right to ask any employee to hide anybody’s piecing and tattoos after employed. However, employees are not allowed to wear jewelry and body piercing:

Cause clients complain
Offense the coworkers and team members
Lower the productivity and performance f the employee
Negatively affect personal safety and the safety of other employees and the organization’s property. All the employees of the organization should remember to look presentable during the working hours.

Non-Slippery Footwear Requirements

All employees are required to wear non-slippery shows for their safety and the safety of the restaurant users. Open shoes are prohibited for employees working in the kitchen.

Health and Safety

Safe Food Handling Procedures

All employees are expected to practice safe food handling practices all the time while working in the organization. These food-safety handling practices include:

Wash hands regularly and the surfaces
Refrigerate food appropriately
Cook all the meals at the right temperatures

Smart Serve

All employees will be entitled to training programs for individual development and career development.

Mental health

The organization is concerned with the mental health of every employee. Therefore the organization has a guidance and counseling office to help any employee having mental issues. The organization ensures the employees`

Confidential information is protected
Privacy needs are safeguarded
The services have highly qualified staff to help the employees come out of the mental issue.

Smoking/cannabis/Alcohol policy

Chefs table has a zero-tolerance to marijuana smoking and alcohol use during work hours. Any employee violating the policy will have the employment terminated with immediate effect.
The organization officials responsible for drug testing are obliged to follow all standard procedures for carrying out the activity.

Harassment in the workplace

The organization aims at maintaining a better working environment where everyone treats each [person with respect, decency, and dignity. The organization has a zero-tolerance level for oppression, exploitation, intimidation, and discrimination of any type.

Chef’s Table restaurant employees, regardless of their position, are expected to comply with the policy and take appropriate action to ensure the prohibited behavior is eliminated from the organization.

Workplace Violence

The organization has zero-tolerance to the following conduct in the workplace:

Using, brandishing or possessing a weapon in the workplace
Subjecting other coworkers to extreme emotional stress through a prohibited behavior
Causing injures to other people in the organization
Any employee guilty of the above misconduct will have his employment terminated.

Equal opportunity employment policy

It is the policy of the organization to provide equal employment opportunities to every person in the organization.
The policy prohibits any discrimination and sexual harassment in the workplace.

Accessibility in the workplace

The organization’s employees and supervisors are responsible for:

Respecting the confidentiality of clients information
Constructive communication for better performance
Raising awareness to promote the clarity of the organization’s policies

Human resource managers are responsible for:

Educating employees and supporting them where appropriate
Resourcing all the required resources to the appropriate parties
Cooperating with teams and employees in the organization

Personal Belongings

All members from all staffs should be responsible for protecting their belonging through:

Not leaving valuable items unattended
The restaurant is not responsible for any lost item
Any lost and found item should be returned to the reception office of the restaurant

Incident Report Policy

All staff members in the company are responsible for reporting any severe incident to help appropriate action being taken on time
A member involved in a severe incident is advised to report it to the supervisor for action
Managers need to be aware of the organization’s policies and help organization members be aware of maximizing the chances of recognizing severe incidents.

Payroll Period and Gratuity Policies

Guidelines for Gratuity

An employee can dispute in case of the following:

The amount of money paid is less than the one in the agreement

If the company pays late than the usual payday

Handling of Cash/Cash out Procedure

The department needs to be responsible for the following before handling the cash:

Approve the controller’s office in writing
Get all bank receipts from the office of the cashier
Be able to secure all funds in a safe locking cabinet

Menus

Lunch

Oyster shooter
Grillers Chicken Chop salad
Carnets Style chicken tacos
House smokes beef French
Artisan cheese board

Local Business Used For Your Suppliers and Location

Sysco
Tannis food service
J & D food services
Gordon Food Services
Flanagan Food Services

Wine menu

Valentine’s day wine
Sparkling darling wine

The cocktail menu and the description of the process of making each cocktail GMIG

Hot and sweet Lemonade

The cocktail with glucose boost the ability to keep the body hydrated. The cocktail making process involves the

Ingredients

One sliced jalapeno

Three lemons

One bottle of sparkling water

Lemon slices

Method for making the cocktail

Add condensed milk in a mug, muddle jalapeno slices, add lemon juice and stir until the mixture is well mixed. Pour the mixture and enjoy.

Peppered Plum and Passion Cocktail

The ingredients for the cocktail

One thumb of ginger

One string of mint

One packet of passion fruit

Two plums

Ice, lime slice, and sugar

Method of preparation

Put the passion juice in a glass and dip the rim into it

Coat the rim with sugar

Muddle mint and plum in one bowl

Add passion juice, lime, and black pepper to the muddled plums and mint

Shake the mixture and strain. Garnish and enjoy the cocktail.

Steps of services for your style of restaurant

Chef’s table restaurants apply the culinary style to offer services to clients. The Culinary style uniqueness surprise clients, attracting attention and a desire to taste the dishes. The inspiration behind the culinary dishes is the old age culinary artists and the old age chefs table pioneers.

The culinary style involves the following steps:

Think about recreating a recipe. During the preparation process, the thought of how every ingredient can be part of the dish uniquely leads to new ideas. Add the ingredients at a smaller quantity, followed by testing every time the ingredients are added. Play with the ingredients, test, and have fun. Practicing this creates a new and unique cooking ability within a short time. Through these steps, our restaurant gets to offer unique services to clients willing to learn new cooking ways.

Conclusion/Bibliography

The chef’s table restaurant originated from the concept of the age-old chefs who aimed at entertaining their families and friends through cooking while they watch. The idea advanced, and most restaurants adopted it to give special treatment to the VIP guest. The chef’s table restaurant was not left out since it scientifically took chefs table idea to another level through offering lessons to interested clients in chefs table. The organization has policies governing them to ensure high quality services. The adoption of culinary style for offering services to clients has made the organization even unique and fun to use.

Bibliography

Leschziner, V. (2015). At the chef’s table: Culinary creativity in elite restaurants. Stanford University Press.

Murphy, J., & Smith, S. (2009). Chefs and suppliers: An exploratory look at supply chain issues in an upscale restaurant alliance. International Journal of Hospitality Management, 28(2), 212-220.

Albors-Garrigos, J., Barreto, V., García-Segovia, P., Martínez-Monzó, J., & Hervás-Oliver, J. L. (2013). Creativity and innovation patterns of haute cuisine chefs. Journal of Culinary Science & Technology, 11(1), 19-35.

Birdir, K., & Pearson, T. E. (2000). Research chefs’ competencies: a Delphi approach. International Journal of Contemporary Hospitality Management.

Chef’s Table Restaurant

History of Chef’s Table

History