Kitchen Personalities........ - Page 3

Personality and Psychologie...

here is another way of seing cooks or employee...

I put them in two catégories: active and not-Active.

In the Active side you have The Pro-Active (who is independent and as a critical way of thingking). He is a leader, he will want resonsability, will do is best every time, will be willing to support is superior and the enteprise he works for, he will find solution to problems, he will be ahead in is work, will try to find solutions before the problem arrives. he will deploy a lot of energy in his work.

Also on the Active side you have The good soldier ( who his dependant and has a non-critical way of thingking). He is the perfect follower, he will do what is expected of him, he will not say no to the request of his superior (as long as the request are respectfull of his hability). He will deploy a lot of energy in his work.

On the not-active side you have the Passive (who his dependant and has a non-critical way of thingking). This employe does not move, his always late in his work, he is lazy, his work will not be done in the correct way, disciplinary mesures does not work with him.

On the Not active side you also have the Alienated employee. (who is independent and as a critical way of thingking)This employee does everything wrong and he does it on purpose, he will lie, sabotage, spread rumors... you name it and he does it.

In the middle of all these types you have the Pragmatic survivor. the Pragmatic survivor adopt all four of the different personnality at different time. His name says it all, he is a survivor, he will work for a long time in an enterprise and survive the lay offs, deadly conflits, clan wars...and keep is job.

I hope you cooks and chef enjoyed reading me.

If you have any questions, let me know.

Yeah... but that sort of misses the humorous nature of the thread and tries to turn it into a serious discussion, don't you think?


The Walk-On: This person started out as part of the dish crew, worked their way up the ladder, and is now a reliable member of the line. Usually knows more about cooking and the way the kitchen works than anyone hired directly as a line cook.

Mredikop,
The Max Zorin" -
In the early 80's I took a job in Vegas just to experience the fear and loathing.:beer:

Oh, I forgot the UNDERSTUDY

It is a school-type of way to see it. i like to use that way when it comes to talk about employees performance to my F and B an GM, it is more professionnal.

But if this tread was made to have fun I am sorry and here is some of my thoughts...

The pirate ship cook. This guy cooks for pirates.. every thing he cook his bad, his presentatation are horible, he talks like a moron, and is very dirty.

The diva: He knows it all, but have very limited experience, he gets angry and frustrated when told that what he does is wrong, his mouth keeps on going non-stop untill we accept is point, he needs to be told that he his good, that everything he does his good....

The son of the friend of the owner who wants to learn about cooking just enough to be an executive chef the year after....i had one in my kitchen once, total moron you must know why...

The seductive *****... she uses her seduction powers to get all the cooks to do her work, she use all the cook to protect her and if you get mad at her for not working right, the cooks under her seduction spell will remind you that she is a woman after all.

Let us not get anywhere near serious in this thread:) THE PREACHER:talk:

:lol: I know her!

"The Talking Head" -- Touts the laurels of the crew and is an inspiration to everyone because he/she is always there cheering you on. Trouble is... you have no clue what he was hired for and he never seems to do any work.

"The Fashionista" -- Wears chef clothing too expensive to be considered "working clothes" like Pima cotton jackets and such. Looks really great and dresses better than everyone in the kitchen... but has the least talent and experience. [This is so me by the way]

Forgot to give details!

The Bipolar- One minute this person is fine and happy and the next minute they are hateful and horrible

Dr. Negitivity- The one who is pissed at everything (i.e. ticket pops up..."Not another f**king grouper. I hate grouper. Why don't they cook it themselves?")

The Teflon Weasel - This one does what he wants, when he wants, doesn't care if anything actually gets done or who has to cover his assignments, arrives late and leaves early, yet inexplicably manages to escape chefly wrath day after day.

Heh, no, he's definitely not that. He knows most of the stations, though. But then so do several other "Hard Workers", so I dunno.

Actually, I think I know why he's still there, but without proof it'd just be libel. So I'll shut up now =)

I have one like that in my team. the reason he is still with us is because he is protected by the union and because we cant find anybody to replace him.

did I forgot to say he his a bad cook??? Yesssssss he is!!!!

You get breaks and lunches!!!! I'm jealous!

What about the
SGT Major. This is the sous chef who is always on the line in the thick of it from the start to the finish. Can be a real hard *** but when it comes right down to it he really cares about his guys and just wants people to do well.

Popa Smurf This the head chef who always wants to be the father figure. He's always asking you into his office to "have a chat". No one respects him and I've only really known one.

Well I've never!

Laughed so hard in my life. I feel like I've worked with all of these people at some time in my career. To add:

The Cutter - cant peel an onion without lopping off the tip of his finger.

The "I'll get it" guy - he's the one who waits until your slammed with 30 tickets to start running around stocking his line.

The Music Man - This is the kid that comes in every day with an ungodly collection of CD's that we are all going to be forced to listen to at maximum volume at close.

Keep um comming, such a great thread!

The Two Left Hands - Individuals that are not good with their knife skills.

These are individuals who can't seem to dice, mince, slice or even chop with their knives. They are also accident-prone with their knives. I used to watch this individual chop really fast. I was impressed. But then, the cook loss his grip and he cut himself. Not a bad cut, but just to hear "ouch"! LOL.

The local school in my area promises... PROMISES... to train its students how to be an executive chef or even a restaurant owner.

The fark they say... there's only one way to train to be an executive chef, and it ain't in school...

Ah Jesus... I just got a bad flashback.

A week before last Thanksgiving, I had to instruct my local butcher on how to french a lamb rack. Talk about pathetic...

The Idiot Savant: This guy speaks in mumbles, never meets anyone's eyes, and doesn't seem to be able to function in the real world. He lives with his parents, is on SSI for some mental condition or other.

And then you give him access to ingredients and let him fly and suddenly he goes from being Rainman to being Georges Auguste Escoffier. When shift is over, he's suddenly Rainman again.

My grill-man you mean. Though he's more properly:

The Taste Tyrant: This is the guy who constantly criticizes the customer's food choices while cooking.

Dave: "If I get another farking order for a well-done steaki, I'm committing hari-kari. How can those idiots eat shoe leather? What... they like the taste of charcoal? Hari-kari, I swear... I've got the knife right here..."

Me: "Just don't get blood on my grill, okay?"

Dave: "Fark you too, boss."

I'll throw in:

Chicken Little:

"Get a mover on the Soup we're down to two portions and I don't want to get stuck."

"I've got no Roast Turkey on the line! get it portioned now!"

--Its 7:30 a.m. and I'm gearing up for breakfeast rush dealing with sausage and bacon. Ours is not to wonder why...

--Allan