How to get your kitchen staff working as a team
Staff turnover is one of the biggest problems in the hospitality industry. As an executive chef, one of your key responsibilities will be to continuously develop your team. This will allow you to retain staff and get the most out of the individuals in your kitchen.
Restaurant kitchens can be high-stress environments. The work is physically demanding, challenging and fast-paced, with little room for error. This pressure can be alleviated when each individual works towards a common goal, while experiencing job satisfaction.
In this lesson, culinary leadership expert Glenn Flood shares his pro tips for developing a strong back of house team culture.
Learn hospitality skills for today’s world, including:
- The importance of teamwork in the kitchen
- How to build a strong kitchen team
Skill up with expert pointers and take your culinary career to the next level!
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