How to Create a High-Performing and Happy Restaurant Kitchen Culture

If your only experience of professional kitchens was from daytime TV shows, you might assume that all kitchens exist in a state of constant rage, with highly strung chefs yelling orders as they struggle to bring order to chaos. While it might be true in some kitchens, creating a happy and well-performing kitchen culture makes for a much better work environment for everyone. Here’s how to keep your cool in your kitchen.

Image Credit

Give Them a Goal

You have a vision for your kitchen in terms of what food you prepare and why, and you need to make sure your staff understand that vision. If you insist on only certain types of ingredients or dishes to be cooked a certain way, they need to know and believe in the reasons behind those choices rather than just doing as they are told.

Encourage Risks

If you want to have an innovative kitchen, you have to be understanding when ideas don’t work. Even if it’s a good idea, it might not be the right time, but staff won’t take risks if they are terrified of making any sort of mistake.

Invest in Equipment

‘A bad workman always blames his tools’ is a saying that should be consigned to the dustbin of history. If your staff are telling you that you need commercial wine coolers because your diners are complaining about being served room-temperature wine, then invest in commercial wine coolers! There are plenty of suppliers out there, such as https://www.fridgefreezerdirect.co.uk/commercial-wine-coolers, so give your staff the tools they need to succeed.

Image Credit

Look After Your Staff

Kitchens are high-pressure environments, so is it any wonder so many are turning to stimulants to get through shifts? Encourage people to trust in you, and show that you are a fair leader. Divisions between front- and back-of-house staff can develop, and your aim should be to bring everyone together as one happy family.

Trust Your Team

This is perhaps the most important point. Being a chef is an incredibly creative endeavour, and you’ll put a lot of yourself into your food. That makes it hard to hand responsibility for creating it over to others, but if you’re going to grow, both economically and professionally, you’re going to need to learn to do just that.