Running a kitchen can be really challenging, regardless of the size or cuisine you’re dealing with. Kitchens tend to have a range of opinions and techniques, which if not managed properly can lead to chaos.
Here are some of the ways you can run a successful kitchen:
Prioritise safety
For any kitchen, safety needs to be the top priority. There is no dish that is worth risking safety for and this should be communicated and understood by all staff. Effective safety measures should be put into place and there should always be a trained first aider working on shift.
Unfortunately, if safety isn’t taken seriously then risks are likely to be taken which can lead to serious accidents. This can be incredibly detrimental to both the staff and the restaurant and will have knock-on effects on health, productivity, and profits and could even lead to amputation claims or similar being made by impacted staff.
Encourage communication
Open and clear communication is a great facilitator for a successful kitchen. This should come from the entire kitchen too, not just top-down. Inviting everyone to share their opinions and ideas is an effective way of making your staff feel heard and can also lead to new ways of working that might not have previously been considered.
Communication also needs to go beyond strategy and be worked on during the day-to-day running of the kitchen. Encourage the team to talk frequently when on shift to avoid mishaps and improve synergies.
Focus on organisation
As well as safety and communication, organisation is imperative for any successful kitchen. Organisation takes lots of forms when it comes to a kitchen but should first start with the layout and set up of the kitchen itself. This should be as streamlined as possible to allow the team to move around freely whilst they work. The optimal layout will totally depend on the dishes being produced and the way the team works. It is likely to take some trial and error before arriving at the perfect layout. Whilst doing this, take stock of what equipment the kitchen currently has, whether it is all being used and whether there would be any benefit to purchasing additional equipment.
Next, focus on organising both the menu and ways of working. If the menu requires lots of last-minute prep during peak times, then it could be worth changing things up. Having a menu that allows for significant prep before service is always going to help streamline your processes and cause less stress.
People first
A kitchen is nothing without the people in it and so having a people-first approach is crucial. Kitchens can be high-pressure environments and so the people who work in them must be respected and cared for.
Listen to the team, welcome their feedback, and find out what would make their working life better. This also includes striving to help them achieve a good work-life balance, which should be done by fair rota rotations and taking their home lives into account.
