The Learning Experience - this is
true from the top down, but even more so at the lower levels. In quality
hotels and restaurants pay is typically less than in a more commercial
operation. They stomach this on the understanding that they will learn
more and thus be compensated in the long term. It is therefore important
that to fulfill this requirement and these guys get taught as much as
they can absorb...
Cash- this was mentioned in the
paragraph above, with the amount an entry-level cook would earn however
it does no warrant too much ink. What I will say is if you promise a pay
increase is clear about how much and when the glorious day will be…….
Fun! - This final one is a strong
personal belief of mine that I would argue forever. I do not ever remember
jumping out of bed and running to work brimming with the excitement of
working for a miserable old bastard. Make work fun! Obviously you need
to control this, your gang needs to know when to get their heads down
and work and when it's cool to lighten up. I think that being good is
a serious business but you don't have to be serious to be good..
If you believe my philosophy then
I would hope that you remain well staffed. The better staffed you remain
the less people become burnt out and longer they stay. This is the point
when you have to move to maintain mode. Raise your game, stretch your
guys, cross train and develop them.
As a foot note, none of this matters
if you do not stay true to the fundamental rules of running a kitchen;
fair treatment, safe and clean work environment, consistent work hours,
decent uniform, quality products, a team culture and honesty…