suggestions for a new chef.

Discussion in 'Professional Chefs' started by pmacinnes, Jul 12, 2013.

  1. pmacinnes

    pmacinnes

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    I am taking over a kitchen that has only been open for a few months, and this will be my first head chef job. do you have any suggestions?
     
  2. cheflayne

    cheflayne

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    Be friendly, not friends, with the staff.

    Lead by example.

    Don't ask anyone to do something that you won't do yourself.

    Treat people the way you want to be treated.
     
  3. trooper

    trooper

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    Set the tone. Maintain uncompromising standards. Reward success, but don't be too liberal with recognition or it will lose its meaning. Family Meal at least twice a week: Including the wait staff. You will eliminate wasted product that way, while teaching humility and esprit de corps to your brigade and staff. Never allow a messy line.... never.
     
  4. borkbork

    borkbork

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    Time management. Do the cooks like it when you do tedious time consuming tasks? Of course they do but you don't get to do that until the ordering is done, inventory complete, schedule, menus, wait staff trained etc etc ect. Not that this is bad but a lot of head chefs revert to cooking, which is fun and what they are good at, at the expense of tasks that keep the restaurant open. If someone pisses you off or crosses a line you have drawn fire them then, don't wait and stew on it.
     
  5. soesje

    soesje

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    thanks for the last two lines.

    sparked a lightbulb with me...