This month Caterer Middle East sat in on a training session at the Radisson SAS Dubai Deira Creek’s Palm Grill restaurant and not only found out the secret behind making the perfect Crêpe Suzette, but also why continual
training and educational support is so vital for F&B staff

SESSION:

Radisson SAS Dubai Deira Creek’s Palm Grill restaurant staff training

CAUSE:

“We run a training session every Thursday, to keep the team’s knowledge and skills fresh and up-to-date,” explains Palm Grill manager Alexandra Lempke.

“For example last week we had a menu refresher session, discussing what dishes we have, what side dishes go well with them, which ones contain nuts, what cuts of meat are available and so on. The team can then ask each other questions and test their colleagues on their knowledge, which helps — it’s fun and interactive and creates a good sense of team spirit.



It’s vital to keep training regular, Lempke asserts.

“Outlets should always make time for it, even when they’re busy. And conversely, when it’s summer and they’re quiet, that’s no reason to slack off — think of it as an ideal training opportunity.”

This particular session is on Crêpe Suzette, continues Lempke. “We only have one new team member here today; the rest of the staff have been making this dessert for a while, but it’s good for everyone to go over the process. That way, they can think about how they might improve, or perhaps they can offer some tips to their newer colleagues.”
Lempke says it is vital for staff to feel totally comfortable with all aspects of a dish.

“It’s not just visual training; I try to give a bit of background, such as where the dish originates from and the story behind it, so that the staff can chat to the guests about this while they are preparing it. Otherwise it’s like a robot doing a routine — having a bit of a chat with the guest makes it a more pleasant and personal experience,” she says.

METHOD:

The first step in this particular training session is emphasising the importance of preparation, according to Lempke.

“They must know how to prepare the trolley on which you cook in front of the guests, so that everything is to hand: fine sugar, butter, the prepared crêpe slices, fresh orange juice and Grand Marnier,’ she explains.