Notes

(Unit 5 Collaborate) Teamwork in Kitchen as a Chef

The culinary industry is a bit different than most. It's different in that often, the person directly next to you will see more of you than any person in their family, or anyone they know for the duration of your time working together; this could be months, possibly years. Both of coworker are just a few feet away. Chefs will be exposed to certain conditions together. Stress, long hours standing, and the little small group dynamics that always seem to play themselves out as people get to know eacg other. As they are so physically close, even though they are not cooking the same food, should they get more busy than other chef, this chef will probably be needed to assist them in plating dishes. A chef have to be conscious of what each other are doing, because if one person makes mistakes, this chef and other employees must step in, or the whole thing will fall apart, which is a contributing factor to how some restaurants fail. The goal of restaurant and food service establishments is to provide high-quality meals and excellent service to customers while staying within food and labour costs so that the operation can make a profit. This goal can only be achieved with the cooperation and support of all of the staff. Just as a football franchise only succeeds when the players and staff form a cohesive team, so too does a restaurant succeed only when the staff forms a working team. The chefs in the kitches also need to build trust, respect, excellent communication, win and lose together as a team; no finger pointing, share with each other, encourage each other, set high expectation and demand nothing less, and always do the right work ethics.