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suggestions for a new chef.

post #1 of 5
Thread Starter 
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?
post #2 of 5

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.

Wisdom comes with age, but sometimes age comes alone.
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Wisdom comes with age, but sometimes age comes alone.
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post #3 of 5
Quote:
Originally Posted by cheflayne View Post

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.

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.
Do or Do not - There is no Try. - Yoda
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Do or Do not - There is no Try. - Yoda
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post #4 of 5
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.
post #5 of 5

thanks for the last two lines.

sparked a lightbulb with me...

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