how do i tell my chef he is past it ?

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Joined Jun 9, 2015
well , my executive chef is studded with Michelin , but he is long in the tooth and today's customers just aren't impressed by what was great in the 90's. He has earned his stripes and he is physically f*ck*d from 20 years behind the stove and this is his last chance to make a living but he is really taking the p*ss with the menu and the hours he puts in. How can I tell him in a nice way to get out of the way ?
 
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Joined Jun 9, 2015
Everyone needs to earn a living but  i`m doing his job (the horse part anyway). I`m really torn because i respect what he HAS done, he really respects my contribution but what he is doing now (and makes me do) is really bellow par. Pride is a killer once you have been at the very top, i just dont know how to tell him and NO ONE ELSE will, ever
 
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It's not your place to say anything. When the numbers fall it will be the owners who will talk with him. Just keep your head down and do your best.
 
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Laurenlulu is right. Not your place. If you don't feel you are learning anything, it is time for you to move on. If the dining room is full, the chef is doing his job. If the dining  room is empty, the owners or his partners will tell him anything he needs to know. 

  I can't tell from your post in what way he is below par. Is he neglecting safe food practices? Is he serving inferior quality food or is he just not serving the latest fads and trends? 

Paul Bocuse and many other high level chefs do not do what is hip or trendy. What they do is fill the dining room and make a profit. They buy great ingredients, utilize best practices and run a tight ship. Micheliin stars are great if you can get them but they don't pay the bills, a full dining room does. 

So as Lauren said, keep your head down, work hard and if the situation isn't working for you anymore, it is time to move on. 
 
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pick his brain for things he may not recall. I would pick until he starts to avoid me. Even better he recalls and you do it together. Food is cyclical.

He may not be on the next cutting edge. Millennials are headed back to basics. Get him to make you some stocks and sauces.
 
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Last I checked there were no Michelin stars, whether chefs or restaurants, in Australia
 
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Hi, Thanks for the replies. I agree with you but, I do kinda feel like he should be getting a heads up from the guys in the crew BEFORE he gets a kick from the owners. Harrisonh, he is Dutch and his background is in the EU, I don't have a list of his previous places to post. I kinda feel like he is just close to burn out but I personally would like to stop that happening if I can. By below par I mean, not great ingredients, old hat recipes, very little involvement in the day to day running of the place. I have worked ALOT with guys that just turn up , work, leave, I`m not that guy and I don't think he is either really. I just see a guy that has worked his ass off for a really long time and its breaking him down, that's not a good way to go out. The dinning room is not as full as it used to be, not going broke (by a long way) but just not as it could / should be.
 
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I have had a couple of positions where I only had to show up and keep the monkeys on task.

When there was a problem on the unit or a new task from the head office the monkeys would be gathered and re-taught.

I was being paid for my experience.

Agree with pan..... pick his brain for a couple of specials to run.

The old guy is in there ya just gotta push a few buttons and pull the lever......

mimi
 
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