What DO chefs want? - By Ken Burgin :: Restaurant Supply Resource

What DO chefs want? - By Ken Burgin

Chefs and cooks are human but long hours in 100 degree heat may mean communication is a little strained at times. But most chefs agree on what they want:

• Good quality, honest information – costs, sales, customer numbers, productivity analysis. Supply accurate information each week so your chef knows how the business is travelling, and feels some ownership of their contribution .

• An organised workplace – a business that has simple and effective work systems, is easy to work in, has supplier and ordering lists, good relationships with suppliers (because they are paid on time!), documented and costed recipes plus good checklists and systems. This means staff can follow the book rather than always asking the boss.

• Equipment that works! Commercial equipment is expensive to buy and repair but loss of sales is even more costly. When the pressure is on it’s no wonder production staff ‘lose it’ if the second fryer still isn’t working two days after the boss was notified of the problem!

• Good quality help – when it’s time for service and all hands on deck, this is not the time to deal with kitchen hands who can’t do the job, family members who are there for a free ride or the slow and the shifty. False economy!

• An opportunity to learn management skills – operating costs, recruitment, negotiating with suppliers, using a computer – these things may all be on their 'wish' list.

• Just like you, a job – and a life! It is more and more difficult to find staff who will tolerate a life of servitude with work every weekend and 12 hour days. If you want capable and loyal staff working with your business, be a bit creative about the schedule. All staff need time for family and social life.

What will also increase job satisfaction is:
• Information about current industry trends in your sector of the industry. Occasional eating out expeditions will be useful - and good relationship building. Keep up the supply of food and trade magazines and encourage internet access.

• A chance to improve number skills. Let's face it, most chefs were not offered a job in banking, so chances are their ability with percentages, computers and numbers in general is limited. Take it slowly and start with a calculator, working out simple costings. Watch the lights come on when they get it – and watch your costs go down!

• A chance to improve communication skills – writing, managing the telephone, improving their English.

• Opportunities to learn staff management skills. It’s a hot, sweaty and intense atmosphere in most kitchens, and communication can become strained. If you’ve put someone in a leadership position, make sure they can truly lead the group. Effective leadership is very different to bossing and nagging - which is how many people 'manage'. You’ll need to be the coach and support your chef in this area.

In a well run business, enthusiastic and passionate staff play a major role. Find out what your chef really wants and watch your business grow.

Ken Burgin

Profitable Hospitality offers management and cost-control systems (Manuals & CD-ROMs) for restaurants, cafes, hotels, bars and clubs. The systems are based on the extensive consulting and operating experience of CEO Ken Burgin, and enable busy owners and managers to set up complete operating and cost-control systems in minutes, not months. Profitable Hospitality also runs regular management training workshops in the areas of kitchen profit & efficiency, restaurant marketing and functions management. A free monthly e-newsletter keeps you up to date on the latest industry management issues. www.profitablehospitality.com.

Discuss this article

Date Listed: 2004-11-04

More news about:
Industry: Hotel
Industry: Restaurants
Category: Features
Profitable Hospitality
Mail Me Print Me


	Main Categories Search Submit Help/FAQ Feedback


	Industries: Hotel \| Restaurant		Friday, November 26, 2004
	Restaurant Industry: News \| Jobs \| Discussions \| Real Estate \| Resources \| Suppliers \| Tradeshows \| Trends