Started writing shift notes with my sous chef. I e-mail him with my notes, and then he replies with his, in a MS Word document. Shift notes should be concise, and feedback should be constructive.
We implemented “shift note” to gather information on food prep and cooks’ performance and issues arose from delivery or a piece of broken equipment. We then use shift notes to gauge our own performance in managing the restaurant as well as to anticipate any future problems.
Shift notes are non-negotiable for me. Restaurant operation is a chain reaction; a clear and concise communication saves time and helps avoid roadblocks. For example: if any menu item is low on inventory, relate this information in the shift to help prioritize the next day’s prep list.