Kitchen Manager Reviews - Page 11

You must work well with others and put yourself out of your comfort zone.

Be very organized, treat people well, have a plan for every day, and train your staff well.

She believes that it is ok to force her employees to work through breaks and call them stupid and yell when they make mistakes. After 8 - 10 hours without a break, food or water, any one can make a mistake. Her idea of leadership is to berate and strike fear into her employees. She terrifies them and though she thinks this will reduce mistakes, it only causes employees to avoid any job that might have a possibility of a mistake. Keep track of all illegal offenses.

The advice I would give to a kitchen manager starting out, is to get a formal education at either a community college, or culinary arts school. Don't just rely on your talent as I did which is great ive purchased 2 homes have nice cars raised four kids all professionals now. But for you to advance in your senior years you really need a degree in the food service sector.

Work hard but slow down enough to find enjoyment in what you do and the humans around you. Take ownership over how you feel and how you make others feel, over communicate, be honest. Don't expect others to do it the same way you would.