Management Qualities of your Executive Chef Frankie Miranda Georgia Northwestern Technical University An Exec Chef is one who manages the entire function of the home which includes, menu creation, personnel management, booking, payroll, ordering, and dish design. Using this definition it truly is clear that to be a successful Executive Cook, one are not able to rely on their very own abilities in Culinary Disciplines alone, they must also possess exceptional leadership qualities. An effective leader is one that able to lead a team of chefs and cooks via average to excellent.
It truly is my idea that for any person to be a powerful leader, specifically in this debate an Business Chef, they should have positive characteristics inside the following command styles: Personal, management, interaction and answerability. 1 . Personal Style: The Executive Chief cook should be anxious about their function. Their team members should be influenced by them. The Professional Chef must be kind, growing, caring, patient, encouraging, efficient, and organized. They should be an individual that team members are generally not afraid of. 2 .
Management Style: The Professional Chef must always lead simply by example and always have an optimistic attitude. They should always be in time, meet deadlines, pay attention to details, be continual, and never drop track of basic principles of the Culinary Arts: Quality, service, sterilization and safety. The Executive Chef should challenge all their team to show off their abilities and abilities, challenging those to continuously enhance their skills and talents. a few. Communication Design: I believe that communication is the most important leadership top quality.
Without interaction the team can be not a crew, and to certainly be a successful group, there must be conversation. The Exec Chef’s connection style must start with usually informing associates of nearly anything new or any type of changes. An excellent tool to work with would be a log book that could be used to notify the team of most situations of change, forthcoming events, etc . The team users would be instructed to read and initial the log book before starting their very own shift. Extra communication equipment that could be applied are: Daily meetings just before shift and formal each week meetings.
With these group meetings, everyone could feel contained in the process and it would offer an opportunity to observe successes from the week before and to present the menu, events, etc . for the present week. some. Accountability: The Executive Chief cook should need team members within their supervision (i. e. Lead Cook, Sous Chefs) to possess the same leadership qualities as does the Business Chef. The reason for this is to possess a team that actually works together. Getting held responsible creates a trusting environment. To assure accountability of team members, a good tool to implement can be job descriptions for each situation.
This would permit the team member to know what exactly is expected of them within their position and would allow the Executive Cook a tool to measure all their performance. Two good laws and regulations that I ran across regarding accountability are: Responsibility Law #1 “Whatever you accept out of your least effective team member turns into the minimum acceptable standard for the whole team. ” Don Callier. Accountability Law #2 “Failure to hold team members accountable for doing their opportunities in accordance with the established specifications creates an unfair work place.
This unfairness can turn to an extremely negative work place delivering poor food, poor service, hatred and large turnover. ” Put on Miller. After reading diverse articles and chef journal, I have a better understanding pertaining to the need of a great Executive Chef to have good leadership characteristics. I understand the need for a Sous Chef, Brain Chef ” any cook to have great leadership qualities¦it makes a better team with the food prep, which serves better foodstuff to the customers, which makes for the great cafe or food service organization.
To be a good Executive Chef it is important to posses the qualities outlined above. It truly is equally important for the entire kitchen team to have very similar qualities, reason being, mentioned previously earlier, so the team functions together. A team that works together is much stronger than one that does not. A poor team is known as a picture of the weak head. No home can be successful with a poor leader or maybe a weak group.
