Managing Kitchen Staff

Being a manager is a hard job already, so try managing people of different backgrounds with mostly no professional training in a highly stressed environment, where the degree of mistakes being allowed is very much zero. Then add fire, hot oil and sharp knives and you potentially have a recipe for chaos.

In most cases South African restaurant kitchens are run by staff that does not have any formal training. This makes it really hard to manage them, since the only thing keeping them is a wage. The problem is that in this industry a wage is never enough to make someone truly happy to endure the things they have to, to become successful.

Unless we can somehow get to inspire them in some or other way to want more of life, to try harder, to not give up whilst working for a small wage, we will not be winning them.

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