The kitchen staff is the backbone of the restaurant industry. It is in the kitchen food are being made. It is also from the kitchen restaurant gets their main income. Although the title of a chef is now being glorified all over the world, working as a professional cook and chef is never easy. When other people are on vacation or having a holiday, the kitchen staff will work harder and longer. The bigger the restaurant, the more menu they have, which will lead to extensive kitchen operation. When the kitchen team is busy cooking, sometimes they are too caught up in their zone and forget the need to upgrade their skill and maximize their potential further. A good restaurant owner shall carry this mission on their shoulders – to nurture and maximize kitchen staffs potential, so in return they would be able to give back to the restaurant and their community.
If you are a restaurateur or food business owner, here are some valuable tips to get the best out of your kitchen staff.
A trained and supported staff is empowered, and an empowered team will become more productive. According to a study led by Scott Seibert, a professor of management and organizations at the University of Iowa, properly implemented empowerment initiatives can lead to higher job satisfaction, lower turnover and reduced stress among workers. Empowered employees also are more innovative and performing better at their jobs. On the other hand, the training also ensures that kitchen staffs know their scope of work which in the end would minimize room for mistakes. An ongoing training can nurture the best practices for your kitchen.
While this might just seem like busywork, it is actually very important to have a well-established standard operating procedure (SOP) that all staff are up to date on. It helps maintain a consistent quality throughout the kitchen. Make sure your kitchen staff are constantly reviewing these procedures and always do spot checks to make sure they are following every step. However, don’t be afraid to update the standard operating procedures if new laws or regulations come out or you find a better way of doing things.
Feed your people. It may seem like a little thing, but staff meals give the front-of-house (service) a chance to appreciate the kitchen staffs and the work they do every day. If you host pre-shift meals with the entire staff, it can also help to create a sense of community. It will allow everyone to get to know each other in a low-stress environment. This is also a great time to showcase new specials and brainstorm ideas in a more friendly and casual way. Feed new dishes to the kitchen staffs so they can better understand flavors and be triggered to pull out their hidden creativity and give feedback.
There are still many ways to maximize a restaurant’s kitchen staffs potential based on the number of the employees or the type of the restaurant itself. Yet, the basic principle is always the same – you as a restaurant owner want to see your staff blossom into a better version of themselves once they are no longer working with you. In the end, what distinguishes a good restaurant with a great restaurant is not about the food, but how they produce talented people and inspire change.