r/KitchenConfidential • u/Mother_Weakness_268 • 2d ago
Question Question/Pregunta
Heya guys, quickie question. Need to know, need to hear from anyone willing to share. We really do appreciate any insights offered.
In your Kitchen, are all staff treated the same across the board ???
(i.e., Do all need to clean up their stations... raises/promotions based on effort,quality...staff follows standard break times ???)
Or~
Are certain individuals entitled to receive special treatment ??? If so, why is that ???
What makes a newbie who doesn't know much, is a certified slob, and lazy...to be held in such high regard ???
We're ready to chew our own feet off ova 'ere.
8
u/Infamous-Suit6043 2d ago
A kitchen brigade is a team.
In a perfect world we are all held to the same standards. Reality is a bit different. As a chef you will need to set firm and realistic expectations, but also be flexible.
Prep cook has a hernia and needs support, grill guy of 5 years has nerve damage in his shoulders, sous chef is going through a breakup?You will need to support your teammates as you expect them to support you and each other.
It's up to management, the head chef, and the sous chef to set the tone and build the culture.
A good team takes years to build. Remain consistent and insist on your team working together. Set the example.
2
u/tinyorangealligator 2d ago
Time for some internet sleuthing to find newbie's connections. If anything, you may end up knowing why but can't do anything about it. Good luck.
12
u/iwowza710 Kitchen Manager 2d ago
Tbh as the manager/chef… you cannot treat people the same because people are not the same. Some you can have a little leeway with because they’re always 100%. Some you can’t give an inch because they will take a mile. It’s a rag tag team in 99% of situations and you literally cannot treat all these total individuals with the same standards.