The New Commis on the Sushi Section
You are the head chef of a 100-seat Japanese restaurant. A new commis, three weeks into the job, has been assigned to the sushi section. On Tuesday lunch, you notice they are preparing nigiri with bare hands after handling raw fish, wiping the knife on a cloth rather than sanitising it between fish types, and storing the cut tuna at room temperature on the bench. The lunch service is busy - 40 covers in the next hour - and the commis is the only person on the sushi section today. The restaurant's food safety plan requires handwashing, knife sanitising between species, and holding raw fish at or below 5°C.
1. How do you correct the commis in the middle of service without undermining them or the service?
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Approach
- Correct immediately but quietly. Step to the section, and in a calm, low voice give the specific correction: wash hands and put on gloves, sanitise the knife between fish, and return the tuna to the coolroom or onto ice. Do not criticise in front of the pass.
- Explain the why briefly. 'Raw fish at room temperature for more than a short window is a food safety risk, and the plan requires 5°C or below.' A short reason builds understanding.
- Take over the high-risk step if needed. If the commis is flustered, you finish the current order and let them reset.
- Keep service moving. The correction should take under two minutes; the 40 covers still get served.
Reasoning: the priority is to stop the unsafe practice immediately. But a public reprimand during service damages confidence and slows the section further. A quiet, specific correction fixes the behaviour and preserves the working relationship. The commis is three weeks in - they need coaching, not humiliation.
2. What are the food safety risks in what you observed, and what is the correct practice for each?
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Observed practice vs correct practice
| Observed | Risk | Correct practice |
|---|---|---|
| Bare hands after raw fish | Cross-contamination to ready-to-eat rice and fish | Wash hands, then gloves or clean utensils; never bare-hand ready-to-eat food |
| Wiping knife on cloth | Spreads bacteria between fish types | Sanitise the knife between species with a sanitiser or hot water and a clean cloth |
| Cut tuna at room temperature | Bacterial growth above 5°C | Hold at or below 5°C; return to coolroom or keep on ice; limit time out |
Reasoning: sushi is a high-risk product because much of it is ready-to-eat and raw. The controls are simple but must be consistent: clean hands, clean knife, cold chain. The cloth is a particular problem because it looks like cleaning but spreads contamination. Replace it with a sanitiser system and a defined knife-cleaning routine.
3. What training and supervision plan would you put in place for the commis over the next month?
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Four-week plan
Week 1 - Observe and coach
- Supervise every service on the sushi section.
- Daily five-minute briefing on handwashing, knife sanitising, and cold chain.
- Written checklist at the section: hands, knife, temperature.
Week 2 - Supervised practice
- Commis prepares under direct supervision; you check each batch.
- Introduce temperature logs - commis records fish temperatures hourly.
- Quiz on the food safety plan; sign-off when correct.
Week 3 - Increasing independence
- Commis runs the section during quiet service with you nearby.
- Spot-check temperatures and knife hygiene.
- Feedback session at the end of the week.
Week 4 - Assessment
- Commis runs a full lunch service with you on the pass.
- Formal sign-off against the food safety plan competencies.
- If not yet competent, extend supervision rather than moving them on.
Reasoning: a three-week commis needs structured, repeated coaching, not a single correction. The checklist and logs make the correct behaviour visible and checkable. Sign-off only when competence is demonstrated protects the business and gives the commis a clear goal.