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How to kindly tell my green restaurant owner to step back from the kitche

post #1 of 3
Thread Starter 
Hi there, is there any tips to kindly tell my newbie owner to step out from the kitchen? Ok heres the story so one of my owner is passionate about food and want to be chef (hes an accountant) so when he open the restaurant with his brother who is previously work as duty manager in bistro.. so his brother is the GM and runs the FOH very good but his brother is still geeen in hospo and really fond to be chef so he always stay in the kitchen helping prep and always stay behind and recently he start doing service (because he keeps asking me to be part during service) and heres the bigger problem: he keeps interfering with my duties as a head chef he always try to change the way dishes plating after he visited some restaurant and hes lacking speed during service (hes helping me plating during service) and most of the time he sometimes forgot to put some items during plating and put it on the pass (i split the pass section in to two, one for him to take care of entree and me for mains and desserts) during busy service i have to double check his plating and sometimes he tries to help me but hes moving to slow its actually kill the flow.. already talked to his brother but he is the majority investor plus hes the older one.. any advice guys?
post #2 of 3

One thing is for sure here.

This is ripe for a confrontation unless you nip this in the bud immediately.

 

You must sit down with him and speak plainly about your concerns.

 

They hired YOU to be the Chef and that needs to be the basis for everything else.

 

Then..................You may want to offer your services as a mentor and teacher to this guy if all else fails.

post #3 of 3
Thread Starter 

Finally i already speaks to him, we have big kitchen meeting last Monday and i also tell him that the boys feel intimidate because the fact that sometimes he make changes (either forgot to add some items or add extra ingredients in it) on my recipe and its so hard for the boys because their kinda lost whom to follow and now is clear that he realize that he need to step back but will help on any kind of prep but strictly follow my recipes and he also  for the moment just learn from seeing us doing service and not interfere or anything until he learns thing or two and then join us for service and he also agree to follow all my instructions as like any other commis, he also decided to study culinary at cordon bleu which is good. So hopefully everything its sorted now and i hope he can hold on to his promise to let me control whole kitchen process and not interfere anymore.. Thank you for the tip chef

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