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How stressful can the role of Head/Sues Chef be? I know rush hours can be especially difficult and both mentally/physically draining.
What sort of mindset would I need to deal with large crowds and how should I keep a level head if or when customers are unsatisfied?
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lajja’s Answer
To be successful as a sous chef, communication is key—maintain open and respectful dialogue with your team. Lead by example, demonstrating dedication, professionalism, and a strong work ethic. Don't be afraid to do all the dirty work and then delegate. Foster a collaborative and supportive environment, encouraging teamwork and mutual respect. Continuously strive to improve your culinary skills, adaptability, and creativity to inspire and motivate your team. Be a democratic leader and take their feedback at all times. the kitchen is one big team that makes the experience even more meaningful for the guests
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Bobby’s Answer
The role of head (executive) chef and sous chef can indeed be quite challenging, but it's also an incredibly rewarding experience. As you take on the responsibility for all aspects of the kitchen operation, from menu creation to daily execution, you'll find countless opportunities to let your creativity and leadership abilities shine.
One key factor in reducing stress and achieving success is assembling a stellar team, and providing them with the training and support they need to excel in their roles. By taking the time to train your team upon hiring, and offering continuous opportunities for growth and development, you'll not only help everyone stay knowledgeable and sharp but also foster a strong sense of camaraderie and commitment among your team members.
Ultimately, serving as head chef or sous chef is a fantastic opportunity to make your mark in the culinary world, and with the right team and training in place, there's no limit to what you can accomplish together. So, embrace the challenge, tap into the boundless potential of your team, and watch as you all soar to new heights of culinary excellence!
One key factor in reducing stress and achieving success is assembling a stellar team, and providing them with the training and support they need to excel in their roles. By taking the time to train your team upon hiring, and offering continuous opportunities for growth and development, you'll not only help everyone stay knowledgeable and sharp but also foster a strong sense of camaraderie and commitment among your team members.
Ultimately, serving as head chef or sous chef is a fantastic opportunity to make your mark in the culinary world, and with the right team and training in place, there's no limit to what you can accomplish together. So, embrace the challenge, tap into the boundless potential of your team, and watch as you all soar to new heights of culinary excellence!
Updated
Elizabeth’s Answer
All of the kitchen duties and staff are all under you. You are responsible for everything not related to paperwork pretty much. It can be very stressful in the kitchen period but Sous Chef means the heads right hand. There is a tremdous amount of work for the sous and deligation is paramount in this role.
Typically the large crowds stay out of the kitchen and my advice on dealing with unhappy customers is;
Remember why your in the industry first off when dealing directly with a customer. Do the best you can to fix the issue, being proactive and paying attention to detail will prevent unhappy customers but if you are forces to experience complaints, keep a smile on and be sympathetic to their needs and the lack in their experience at your restaurant. Treat them as though you would love to be treated if you had a bad restaurant experience. I would say the number one thing to keep in your mind without a doubt is that you cannot make everyone happy. There are going to be customers probably daily depending on the size of the restaurant that are unhappy and send their food back and say nasty things to you treat you badly as well. The bottom line is if you do the best you can and you do make a mistake fixes quickly as possible but don't get hard on yourself because you just simply cannot make everyone happy all the time it is impossible!
Read "Work Clean " by Dan Charnas
Typically the large crowds stay out of the kitchen and my advice on dealing with unhappy customers is;
Remember why your in the industry first off when dealing directly with a customer. Do the best you can to fix the issue, being proactive and paying attention to detail will prevent unhappy customers but if you are forces to experience complaints, keep a smile on and be sympathetic to their needs and the lack in their experience at your restaurant. Treat them as though you would love to be treated if you had a bad restaurant experience. I would say the number one thing to keep in your mind without a doubt is that you cannot make everyone happy. There are going to be customers probably daily depending on the size of the restaurant that are unhappy and send their food back and say nasty things to you treat you badly as well. The bottom line is if you do the best you can and you do make a mistake fixes quickly as possible but don't get hard on yourself because you just simply cannot make everyone happy all the time it is impossible!
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