22 Nov 2011

how to motivate you kitchen team

Ok , this is the part one that one  that i go see when i need to be positive ,,,,is form a some kind of Guru in this training and it work but ........

in reality, there is  nothing that piss me more of thinking of those *@#F in there doing nothing ,....

be positive be positive ,,, this the voice of my inner .....
any way i guess if u guys need here is what u should do or know for :

One of the most important functions performed by the chef-supervisor is the creation of a positive motivational environment, one in which great kitchen team morale is present.
Excellent morale within the kitchen is instilled by a chef-supervisor who believes that most team members want to do a good job and in most instances they will do a good job.
Ninety-nine percent of all employees want to do a good job. How they perform is simply a reflection of the person for whom they work. When people are unhappy at work, absenteeism increases, productivity goes down, the quality of the meals produced is reduced and employee turnover increases. It all adds up to a failing business.
With this in mind, it is imperative that the chef-supervisor’s job not only includes structuring work, but also motivating and building morale within the kitchen team so as to achieve the quality objectives which have been established. Part of this process is to determine how well the objectives and goals are being achieved and if there are motivational barriers to the accomplishment of these goals.

Motivation contributes to morale and stroking is part of building morale. Without all three working together,
 it is almost impossible to create a kitchen work environment in which team-building, productivity and continuous quality improvements can take place..
Morale is defined in Webster’s New World Dictionary as the “condition with respect to courage, discipline, confidence, enthusiasm, willingness to endure hardship within a group or individual.” 
The kitchen is often a pressure-filled place of work during busy meal periods. A team spirit with good morale car reduce this pressure and increase the confidence ability and harmony of the team to help them to deal with busy service periods.

Qualities of an Effective Chef-Supervisor
What then is morale and how can it contribute to the total quality management of the kitchen?
The first and most important element of morale is the leadership style and ability of the chef-supervisor The chef-supervisor who will make the greatest impact on morale has a leadership style which continuously demonstrates respect and a caring attitude towards the team. The effective chef-supervisor is sympathetic and approachable. He or she believes in people and has sensitivity towards their difficulties in achieving the kitchen team’s goals.
The following elements contribute to morale within the kitchen team. These elements include leadership attributes and a chef-supervisor who can:
  • A happy, relaxed atmosphere in which everyone is clear on what to do, when to do it, and how to do it.
  • A caring awareness of individual’s problems.
  • A sensitivity and understanding of ethnic diversity and the special problems of integration which may exist within the team.
  • Respect for the individual team member’s dignity.
  • A sense of humour.
  • Consistency of behaviour in dealing with each member of the team.
  • Fairness at all times.
  • Displeasure for poor performance when appropriate
  • An active listener.
  • A coach and a team builder.
  • Praise when it is merited.
  • Reasons for uncompromising high quality standards.

The chef-supervisor must scrupulously avoid the appearance of favouring one person over another. This may be the most difficult challenge as no human being is totally objective in dealing with another We all have biases. But since we cannot be totally objective, we must recognise our subjectivity’s and compensate for them. To create effective morale each individual team member must be treated fairly.

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