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Professional Chefs Forum Discuss with other professional chefs the latest trends, kitchen and employee issues and more.

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  #166  
Old 12-11-2001, 09:51 AM
kuan's Avatar
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Culinary Experience: Professional Chef
 
Join Date: Jun 2001
Location: Minnesota
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kuan will become famous soon enough
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I know of at least one company which is like chefboy's. It's a catering kitchen where everything is made from scratch. Employees are left to their own devices and take total ownership of their party. Even if there may be more than one party calling for the same item there is no one person who preps the same item for multiple parties. Of course, if one person is willing to prep for the other then no big deal, and it works out quite well when that happens.

The pay is good, not great, but they make it up during the busy season by working 70 hours a week. There aren't many disgruntled employees. In fact, the core group of people who work there have been there at least 5 years. That's amazing for this industry. Just goes to show how much can be accomplished by treating your employees like humans.

Kuan
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  #167  
Old 12-11-2001, 10:00 PM
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Join Date: Mar 2000
Location: Sacramento,CA, USA
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chefjohnpaul is on a distinguished road
Thumbs up that's the point

Just goes to show how much can be accomplished by treating your employees like humans.

Kuan [/b][/quote]

I think that's the point. Look, it's a business but just because it is
it doesn't mean people should be exploited. Fair wages, fair time off, fair bennies..........
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  #168  
Old 12-13-2001, 03:59 AM
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Location: Eugene, Oregon U.S.A.
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Cool The eal world

Hey folks , thanks for the positive feedback on our philosophy .
Unfortunatly I do work for a major company of sorts, but you can make it happen anywhere if you want it bad enough . I was once in an interview asked by the three people who would decide my outcome what was the most important thing that was needed to being a good chef and what made a good chef ? Was it a great knowledge of cooking ? Was it secret recipes ? My response kinda blew them away but I told them that being a chef to me was like being the coach of a sporting team and sure you had to have the knowledge but you must also be able to lead by example . My resume showed I could walk the walk and this is what led me into another side of the food biz . It has to be teamwork and customer service that are our forefront . With these ingredients we can change this industry . Do not accept bad behavior and big egos . These are the things of the past .
When I go to work I want to have fun and do a good job ! I want my employees to feel the same way , why you ask ? Cause things get done better and the customer ends up happy . People realy care if you give them a chance . Of course there are bad apples everywhere but if the good outweighs the bad then its gonna have to be the right way . I do not tolerate the negetive attitudes anymore . Life is to short . Treat your employees as adults and expect the results to come back to you and your biz greatly . Treat your employees like children and guess what , they will act like children and you will have to be constantly monitoring them . I do not like Micro Managers , it just does not work ...... Of course thats just my opinion ........
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