A cuppa at the start, a jar at the end

A big part of cooking in mind is helping chefs to manage their kitchens better so that everyone in their team feels their best.

As a head chef I have worked very hard to develop ideas and routines that will give my chefs a chance to be their best.

In this, my first management tip I want to start with a lovely basic routine which every kitchen in the land could implement straight away. I think most kitchens do this in some form or another but it is important to understand why you are doing it so that you can get the most from it.

Start every day with a morning cup of coffee with your chefs. It is important to separate this from a briefing or formal meeting. It should simply be getting the team together for a slow mindful start to the day. A discussion about what everyone will be doing and what it would be great to achieve. Remember, keep it casual. Any formal briefing can wait.

Why?

  • It sets the standard for a calm mind and kitchen.
  • Encourages focus for everyone without pressure or stress
  • It builds the team. People getting on as people rather than as chefs

End the day with a pint (or just a chat during the clean down)

This routine can be a little more difficult as people might want to get out as soon as possible but it is vital as a technique to promote good mental health. Again, it should be casual, not a de-brief, do that first if needed. It could be during the clean down if everyone needs to get going at the end of a shift. Done at its best, its a wind down for everyone. A chat about how the day went, to go through the day and put it into the past. A day in a kitchen could be tough but its vital to discuss what went right and what went wrong with no pressure or stress.

Why?

  • One of the most dangerous habits for a chef is to take home a mistake they made. It could spiral into anxiety and could be hugely detrimental for mental health. By casually chatting about any mistake at the end of a shift it is a chance to put it into perspective so that the chef can let it go and come in fresh the next day.
  • Sets up for a relaxed night. Sleep could be better and the next day is already looking better!
  • Helps develop the team by talking as people, not as chefs

So lets try this in all our kitchens and be mindful of why we are doing it and what we are getting from it.

Until next time.

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