Kitchen Leadership Tips

TOPIC 2
ATTITUDE AND
BAHAVIOUR IN
THE KITCHEN
DHK 2553 KITCHEN
MANAGEMENT
2015 COLLEGE TECHNOLOGY PERAK -
LAURA LAW

OUTLINE
 What makes you tick?
 Testing the kitchen atmosphere
 How is your attitude?
 Build your leadership team first
 Your Mission
 The principle that guide us
 How to get people to want to work for you
 Discipline and competition
 Did you listen well first time?
2015 COLLEGE TECHNOLOGY PERAK - LAURA
LAW

Reference
 . Carroll, C., 2007, Leadership Lessons from
a Chef: Finding Time to be Great, first
edition, John Wiley, USA
LAW

What makes you tick?
TOPIC 2
ATTITUDE AND BAHAVIOUR IN THE KITCHEN
DHK 2553 KITCHEN MANAGEMENT
LAW
Reference page1

As a Leader
 Do you ever review your team and then move the
chefs around so they don’t get bored?
 Do you ever wonder if your team would be
stronger if you made some of these moves?
LAW
AS A CREW
 Do you prefer your chef ever review your
team and then move the team around so
they don’t get bored?
 Do you ever wonder if your team would be
stronger if your leader made some of these
moves?

Sometimes the best solution is
right in front of you
1. Consider those around you for key roles
in your team
2. Be willing to take risks
3. Just because it isn’t obvious does not
mean it is not a good idea
4. Step outside the situation and look at the
challenge as a whole
LAW

LAW
‘One of the marks of true greatness is the ability to
develop greatness in others.’
–J.C. McCauley
‘People don’t care how much you know, until they
know how much you care.’
–John C. Maxwell
‘Focus on your work, not the titles. If you produce
beyond expectations, the titles will comes.’
–Charles M. Carroll

21 September 2015
TOPIC 1 QUIZ
LAW

When you are “young” leader
1. Turn challenges into motivations
2. Always work twice as hard as those around you
3. Don’t be afraid of what you do know, and don’t be
afraid of what you don’t know
4. Realize that you never have all the answer, rely on
the talent that surrounds you
5. Ask the opinion of those around you
6. Agree as a team once the team has come to a
conclusion
7. If you show your staff that you are genuinely
interested in their opinion, they will respect you
LAW

Question yourself, Question
your team 1. Do I like the way the
plate looks?
2. Why don’t I like about
the look of the plate?
3. Do I like the
components and the
composition of the
plate?
4. How can I make the
plate look better while
adding component?
5. Id this for lunch or
dinner?
6. How does it all come
together?
LAW

How is your team?
 Do you have a great team?
 Is your team inspired?
 Is your team motivated?
 Are you motivated, if not, why not?
 How do you rate the atmosphere in your kitchen?
Is it fun and productive kitchen?
 Do your employees enjoy working for you?
 Do your employee follow your lead?
 How often do you lose your temper or raise your
voice in your kitchen?
LAW

What Makes Them Tick?
1. Show an interest in your team members, and
they will be motivated to learn from you
2. Let them know the importance of the tasks the
do and how it will benefit them
3. Encourage questions and ask questions in return
LAW

Testing the kitchen
atmosphere
TOPIC 2
LAW
Reference page1

Talking Food
1. Listen to other chefs in the kitchen
2. Ask questions of other chef in the kitchen
3. Educate yourself by learning from the
experiences of those you work with
LAW

Positive Body Language
 Always make eye contact with your team
members
 Say what you mean and mean what you say.
Think before you answer
 Do not slouch. Walk tall
 Be conscious of your facial expressions; be sure
your message does not come across negative
 Your smile is the most powerful and positive body
signal you have
 Have a firm hand shake
LAW

How is your attitude?
TOPIC 2
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Reference page 25

questions
 Is your culinary passion true to your heart, or do you
sometimes catch yourself telling your boss or your staff that
you are going to do something but they don’t?
 Have you set goals for yourself and your team that were
never accomplished? If so, does it happen often? Why
aren’t the goal achieved?
 Do you walk your property and see things in other
department that are wrong but never make an attempt to
correct them?
 Have you ever put out a finished product that you knew in
your heart was not up to your own standards?
 When your boss ask something of you, do you complete
the task better than he could asked for?
LAW
Ask yourself the hard questions?

Don’t Carry Around Stress!
LAW
“Do something about it! Stop complaining
and do something about it”
- Torill Carroll -
“SEF: Schedule, Empower, and Follow Up!”

Build your leadership
team first
TOPIC 2
LAW
Reference page 35

Reason Build a Leadership Team
1. Promote Communication
2. Develop New Programs, policies and procedures
3. Empower your employees to discuss any challenges
to be met in building a better operation
LAW

LAW
“The measure of success is not whether you have a tough
problem to deal with but whether it is the same problem you
had last year”
-John Foster Dulles
Former U.S. Secretary of State
“Great leaders are never satisfied with current levels of
performance. They are relentlessly driven by posibilities and
potential achievements”
-Donna Harrison

Your Mission
TOPIC 2
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Reference page 53

LAW
Mission is what you and your team
stand for and why you do it.
“If you don’t have goals, you are just
punching in and out, working aimlessly
day after day.”

The principle that guide
us
TOPIC 2
LAW
Reference page 61

To improve everything we
touch
1. Constantly look for ways to improve the taste and
quality of the food
2. Develop better way of presenting and serving
food
3. Improve the operations of the kitchens
4. Continually find new ways to bring all aspects of
the culinary department to higher level
LAW

Taste Everything
1. Use disposable tasting spoons
2. Evaluate the flavor of the food
during each level of preparations
3. Taste the final product before is
served
4. Rate the flavor quality of al raw
products (nuts, fruits, vegetables,
etc)
LAW

We are ladies gentlemen
serving ladies gentlemen
1. Maintain the highest level of professionalism
2. Be courteous
3. Treat others as you would have them treat you
4. Speak in a respectful tone
5. Politeness and manners are key
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Commitment to Excellence
1. Every team member must participate in
improvements
2. Live the guiding principle each day
3. Stay motivated and positive and keep things
moving in a positive direction
4. Believe in the team and its potential
5. Dedicate yourself to always do your best
LAW

How to get people to
want to work for you
TOPIC 2
LAW
Reference page 93

How to you get people to
want to work for you
1. Give respect to receive respect
2. Respect is a great influence on job
performance
3. Receiving respect builds confidence
4. Don’t dismiss new ides and certainly not
complaints. 2015 COLLEGE TECHNOLOGY PERAK - LAURA
LAW

Primary Rules
1. Get in and clean EVERYTHING!
2. Check the lighting in the kitchen
3. Improve the employee meal
4. Make sure the staff has clean, professional
uniforms.
LAW

Discipline and
competition
TOPIC 2
LAW
Reference page 11

LAW
“It is okay to make a mistake; it is NOT okay
not to give your best, not to give 100
percent.”
“If there is a way to do it better, find it”
-Thomas Edison, Inventor
Lead by Example

Did you listen well first
time?
TOPIC 2
LAW
Reference page 12

Summary
1. Self-Assessment
2. Assess your current team
3. Build your Leadership Team
4. Support from your General Manager
5. Mission Statement and Guiding Principles
6. Identifying your kitchen immediate needs
7. Create an educational environment and
Incentive Programs
8. Program survival (Safe the program)
How long I all this going to take?
LAW

LAW
Don’t be lazy, don’t be satisfied with good.
Make a difference with your talent.
Be proud to give tours of
your kitchen and to
discuss the programs and
your staff
Be proud to give tours of
you trained them

Next Class Quiz
Explain at least 5 guilines that “Leadership
Lesson from a Chef: Finding Time to be
Great ” advised if you were “young” leader.
(5M)
List the proper way to perform food testing.
(4M)
LAW

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