Is there a place for him in your company?!
Often, in individual restaurants or in small restaurant chains – there is a position of Chef! A full-fledged manager who has a sous chef and a full-fledged team. But let’s think about how busy the Chef is? Does he have time to deal with strategy or is he completely immersed in the operating room?!
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Most often, the Chef is engaged in solving daily issues as they come in. And there are many of them, and they simply do not have time to devote proper time to management and organization of production.
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And if they invite the Chef from outside to strengthen the current production, some of them cause open aggression.
And it is very in vain!! After all, when an independent Chef comes to the production with training, only in order to increase the level of production, help with the organization, evaluate with a fresh look, from the outside!!!
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And in no case do not undermine the authority of the current Chef!!! And do not take his place!!! Everyone should do their own thing.
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For example, in Poland and the Czech Republic this is a common practice. Not even all restaurant chains have a Chef on site. And enterprises work under a contract with independent Chefs! Involving them when opening a restaurant, and for periodic menu updates, adjustments in labor organization, strategic development of the enterprise!
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This model works successfully with us too! For example, our company has enterprises that we have been engaged in for 10 years.
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Developing and learning is normal! This is an incentive for further victories and development of yourself as a person and business, respectively!!! Throw away your fears, and go forward!!! After all, the younger generation is already stepping on your heels.
01
Feb
