We already know that within the kitchen, the character who manages and guides the entire team is the main chef, but although it is obvious, in most cases not all of them know how to perform this role effectively. A lot of chefs need to know that the differences between being a leader and being a common chef. In fact, some of them do not really know that a leader is effectively a boss and can give orders, but being a boss who just gives orders, does not apply to being a leader. We will try to clarify this topic a bit more, to know some characteristics of the styles of management in the kitchen.
Just giving orders does not work
In most of the cases, the chefs who just give orders are feared, but not respected at all. This usually causes a kitchen team to work with too little motivation and a constant high rotation. Here is when we talk about a chef who centralizes power, while not listening to their teams suggestions, a terrible mistake. Do not make the mistake of giving orders to seek perfection. Is straightly important to think about the welfare of the collective, as every opinion made by them is a different perspective of a chef from the food and the kitchen in general.
Having a chef leader
A real chef leader must always do his/her best to teach and share their knowledge to the other chefs without being selfish with their recipes or suggestions. Chefs are responsible for both the successes and failures of the team and eventually of the restaurant and continually have to use the word “we” when talking with their team, nevertheless, it has to be used without losing the authority, so they can enforce the standards and gastronomic guidelines of the restaurant they are working for. These chefs, as we can see, are clearly those ones who earn the respect of their teams. They support their colleagues whether they want to reach new goals or maintain harmony in the team.
Encouraging a good leader for the Kitchen
Some people are born leaders in the kitchen, while others are followers and need a leader. Being a leading chef is not easy. Assuming that leadership positions can bring awesome benefits, they also carry big responsibilities.The best advice is that personal relationships within the kitchen must escalate to a different level; a chef leader is no longer a normal colleague on his team, so as a leader the chef must understand that every function is modified in order to reach goals, keeping always in mind that the development of certain skills and having a positive attitude is required to face such a challenge; effort and commitment is key and needed to properly manage a brigade.
Leadership keys to manage the chefs
Whether it is for recipes or for the restaurant itself, such as decoration, good service and the fact that most of the people love everything that is new, we understand that creativity, is what mainly differentiates the chef and what he/she gives as added value. To be organized allows everyone in the kitchen to know the work they have to do; reducing the time of searching for a product or material to cook; improving a minimum loss of product by controlled rotation; better management of the products; allowing the use fresh preparations.