![]() | |
| Cooking Articles • Cookbook Reviews • Cooking Forums • Recipes • Cooking Glossary |
| |||||||
| Professional Chefs Forum Discuss with other professional chefs the latest trends, kitchen and employee issues and more. |
![]() |
| | Thread Tools |
|
#166
| ||||
| ||||
| 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 |
|
#167
| |||
| |||
| 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.......... |
|
#168
| ||||
| ||||
| 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 ........
__________________ The two most common things in the universe are hydrogen and stupidity ! |
![]() |
| Bookmarks |
| Thread Tools | |
| |
Similar Threads | ||||
| Thread | Thread Starter | Forum | Replies | Last Post |
| is this worth it | dumsterkitty | Culinary Schools \ Culinary Students | 4 | 06-14-2007 02:43 AM |
| is CCA worth the $$$$ | damack | Culinary Schools \ Culinary Students | 1 | 05-03-2007 12:26 PM |
| Is this even worth it? | culinarian247 | Culinary Schools \ Culinary Students | 3 | 01-29-2003 07:08 AM |
| Is FCI worth it? | KWYJIBO | Culinary Schools \ Culinary Students | 1 | 11-09-2002 11:06 PM |
| Is a certificate worth the $$$ | ChefClayCollins | Culinary Schools \ Culinary Students | 22 | 08-14-2002 07:57 AM |