BBHM105: Culinary Techniques and Standards

Teamwork in the Kitchen Environment
A competent chef, however, needs more than just good practical skills. To be a role model and encourage teamwork, the chef must demonstrate effective organisation, time management and meet occupational health and safety standards (OHS). These are equally important work practices, as they contribute to a safe and productive work environment. Furthermore, all these skills need to be consistently practised until they become an automatic part of the chef‟s daily working routine. Chefs have been called “the people in the middle” They are regarded as employees by higher management but are looked upon as members of management by employees below them. In reality they are both. They translate higher management‟s directives into an efficient food production service. They bridge the gap between policies and action, between goal setting and goal attainment. In fulfilling the position of kitchen manager, the Head Chef was empowered to hire and fire, to promote, and to award pay rises, with little accountability to higher authority. But with the appearance of large hotel groups has come a new managerial philosophy based on a growing recognition that chefs must posses flexible attitudes and develop social awareness if there subordinates are to work at maximum efficiency. Modern chefs must understand how their workplaces informal organisation works and how people are motivated. They must be able to plan ahead and adjust their personal styles to changing circumstances as well as apply fundamental management techniques to the kitchen. Planning means determining the best course of action, under a given set of circumstances, for achieving pre-established objectives. Specific targets set by higher management are derived from overall company objectives. The chef should be personally committed to these