leading workplace communication-

1. "H.E- Commercial cooking NC III"
Game Mechanics:
First person to pick up one chit.
Memorize the sentence and return
the chit. Go back and utter the
sentence to the 2nd person. No one
else should hear the sentence. Then
the 2nd person should utter it to the
3rd person and so on. The last
person should announce the
sentence to all. And 1st person write
the sentence on the board.

2. "H.E- Commercial cooking NC III"
ACTIVITY: (Group Discussion)/ Class
sharing
Methods of communication
Sources of communication
Communication skills
Questioning techniques

3. "H.E- Commercial cooking NC III"
Scoring Rubrics
CRITERIA Excellent
(10)
Good
(9)
Fair
(8)
Poor
(7)
1. Team Collaboration
Members
Coordinate
d very
often
Members
Coordinated
somewhat
often
Members
Coordinat
ed
occasiona
lly
No
coordinat
ion
2. Quality of Contributions Ideas are
relevant
and
reflective
Ideas are
sometimes
irrelevant
and betray
lack of
preparation
Ideas
reflect
little
understa
nsing
Ideas are
irrelevant
3. Presentation skills All
presenters
were well-
prepared
and spoke
with
confidence.
Most
presenters
were well-
prepared
and spoke
with
confidence.
Some
presenters
were well-
prepared
and spoke
with
confidenc
e.
None of
the
presenter
s
appeared
prepared
or
confident

4. "H.E- Commercial cooking NC III"
Methods of communication
Compassion
Respect
Brevity
Listening
Consistency

5. "H.E- Commercial cooking NC III"
Compassion: Everyone Makes
Mistakes, Be Understanding
 Mistakes happen--especially in the kitchen.
 The chefs who understand and accept this fact
are better prepared to figure out what went
wrong and put a plan in place to fix it.
 If you fly off the handle and start yelling every
time a mistake is made, you're likely to lose the
support of your kitchen staff and colleagues.
They might become embarrassed, flustered, or
insecure--all of which tend to lead to more
mistakes.

6. "H.E- Commercial cooking NC III"
Respect: These are your
Colleagues, Treat them Like It
 In the heat of the moment, when the smoke is
billowing through the kitchen and the orders are
coming in hot, it can be easy to lose your cool.
 But it's no excuse for being disrespectful.
 You may be the executive chef, head chef, or
sous chef, but at the end of the shift (and at the
beginning and in the middle) everyone in the
kitchen is on the same team and working
towards the same goals.

7. "H.E- Commercial cooking NC III"
Brevity: Time is Precious in the
Kitchen, Don’t Waste it
 The ability to communicate clearly and concisely
is a skill shared by all great chefs. Even Gordon
Ramsay doesn't bother wasting a lot of words
when he's yelling at someone in the kitchen.
 Belaboring mistakes or going into long-winded
dissertation about what you’re working on
doesn't work in the kitchen. Learning to quickly
get your point across ensures that you and your
colleagues can keep plates rolling out to the
waitstaff without missing a beat

8. "H.E- Commercial cooking NC III"
Brevity: Time is Precious in the
Kitchen, Don’t Waste it
 Everyone in a kitchen has a role to play, and
everyone's role typically dependent on someone
else. That's why it's so important to be able to
listen to what your colleagues are saying--
especially if you are the boss.
 food moving and identify possible shortages.
But you will only know this and be able to
respond correctly if you listen.

9. "H.E- Commercial cooking NC III"
Listening: Working With your
Colleagues Means Listening To
Them
 Everyone in a kitchen has a role to play,
and everyone's role typically dependent on
someone else. That's why it's so important
to be able to listen to what your
colleagues are saying--especially if you are
the boss.

10. "H.E- Commercial cooking NC III"
Consistency: Be the Dependable
Communicator your Team can
Count On
 Every great team shares information, ideas and
concerns--and they do it on a regular basis.
 Consistent communication--whether through weekly
meetings, text messages, or a staff noticeboard--
keeps everyone on the same page. It reduces
surprises. And most importantly, it provides an
opportunity for you to address concerns, recognize
excellence and set clear expectations.

11. "H.E- Commercial cooking NC III"
SOURCES OF
COMMUNICATION

12. "H.E- Commercial cooking NC III"

13. "H.E- Commercial cooking NC III"
Communication
skills

14. "H.E- Commercial cooking NC III"

15. "H.E- Commercial cooking NC III"
Questioning
techniques

16. "H.E- Commercial cooking NC III"

17. "H.E- Commercial cooking NC III"
Prepared by: Aileen H.
Banaguas
 END