Is ‘Yes, Chef’ Still Important? <span> We Think So!</span>

Is ‘Yes, Chef’ Still Important? We Think So!

For generations, manufacturing plants have utilized a hierarchy with a clear chain of command. With the leader at the top, they set clear goals for the rest of the team and the different levels have varying levels of responsibility in enforcing rules and making sure targets are being reached. Over the years, problems with this type of system have been identified but there’s no doubting the benefits with clear communication and a clear vision for all to follow.

When it comes to implementing this system in a kitchen, Auguste Escoffier was the first to take the step. Essentially, he wanted tasks to be broken down before allocating them to those with the skills suited to do a good job. Between the executive chef and employees underneath, the whole team can ensure the expectations are reached. Now, although over 140 years later, we still use this system with specialist workers covering particular areas of the food preparation process.

Known as the ‘brigade’ system, we believe this to be effective for six main reasons. These should explain why we believe ‘yes, chef’ to be important despite changing times!

Increasing Efficiency

First and foremost, department heads can make operational decisions immediately and this allows for efficiency. Of course, the executive chef can still make the larger decisions but the smaller, hour-to-hour decisions can be made by leaders of specific zones.

Offering Authority and Responsibility

How is this efficiency allowed? Well, Escoffier disliked the chain of command he came across while in the French military; a chain that saw individuals take responsibility but without the right authority to have an impact and introduce changes. Instead of this, Escoffier wanted to create positions that took some of the pressure from the executive chef and allowed operational decisions to be made much faster. To prevent the kitchen from pulling in several directions, these oversight positions would still abide by the wider vision held by the leader.

Showing Pride

We all know how much effort goes into culinary school and gaining the title ‘chef’; therefore, we should celebrate that and give them the title they deserve. In order to earn the title, chefs need to be determined, they need to put in hard work, and they need to learn all about different foods, preparation, cooking, and presentation. However, it isn’t just the food because being a chef involves HR management, operations management, knowledge of finances, menu planning, pricing, marketing, and more. Saying ‘yes, chef’ seems to be something very simple in return!

Morale of Employees

While giving employees unlimited freedom might offer some short-term benefits, it only ever ends in tears and chaos (and not the organized kind!). We should also note that building the organizational structure alone isn’t necessarily enough; all members also need to respect the brigade and how the system works.

Often, people note how ‘military’ this all sounds and this is probably because it does have close ties to Escoffier’s military history. Despite the lack of authority mentioned previously, the French military had a clear hierarchy and Escoffier noted the confidence that resulted on the battlefield.

In our experience, this type of system doesn’t have to be limited to the military when it can be adapted for numerous fields. These days, employees are looking for an orderly and stable environment in which they can share ideas and have opportunities to shine. The hierarchical structure is ultimately useless if employees aren’t able to provide feedback or if they feel as though their opinions and ideas aren’t valued. If you don’t offer this to employees, they’ll quickly find somewhere that does.

‘Yes, chef’ isn’t just a response, it shows respect and it suggests the team member is happy working towards the same goals. With this level of unity and order in a high-pressure environment, the best possible experience will be created for the guests and there won’t be friction preventing the business from moving forward.

Working Towards Unified Goals

As the penultimate benefit to a hierarchy such as this, you can be sure that every single staff member is working towards a single philosophy. We all want to produce high-quality food, right? In addition to this, you’re likely to have goals such as;

Helping cooks to be proud of the food they create
Going above and beyond the guest’s expectations
Increasing profit through high-quality food and customer satisfaction

With a simple ‘yes, chef’, it actually says ‘we’re right with you, chef’. Chef, we’re going to follow your orders and help the establishment to achieve its goals.

Showing Respect

Although this one follows the same lines as pride, we think it deserves a section of its own because ‘yes, chef’ suggests the individual respects the chef and is willing to listen. Away from the kitchen, the individual may not agree with their views or even particularly like them. As soon as they step over the threshold to the kitchen, however, there’s a respect that means all orders will be followed. If a kitchen lacks this respect, it will quickly turn sour.

Conclusion

This all seems great in practice, but how do you make it a reality? Above all else, we recommend high-quality recruitment practices. Great cooking isn’t enough in a modern kitchen; this needs to be complemented by a positive attitude, an ability to listen to orders, and the motivation to have a career rather than just a job.

With the right employees, they’ll be willing to offer ideas and be vocal when it comes to fixing problems and creating a better experience for customers. ‘Yes, chef’ confirms that everyone is on-board, they respect their superior, and they’re happy to take their portion of the responsibility!

11 Important Lessons for Future Star Cooks

While being a cook might seem like a creative and enjoyable career from the outside, many cooks in training soon become frustrated with the working hours, working conditions, and many other areas of the job. For those who are reading this as they stand before a fork in the road (‘do I continue OR do I pull away before it’s too late’), we assure you there’s good times still to come.

For many chefs, they’re tough on their staff (as well as themselves) because they HAVE to be tough. Whatever your definition of success, it will never be an easy journey and many at the top of their field will tell you the same. However, as long as you consider your goals and create a strategy that builds towards these goals, there’s no reason why success won’t be in your future.

Of course, chefs are made in many different ways; some choose to go through a culinary arts degree and others work their way up from the bottom without a formal qualification. Whichever you choose, there will be hard times ahead but it’s important to always remember the future. Too frequently, people sacrifice their long-term goals for short-term comfort. If you’re willing to build for the future, you’ll need these 11 lessons for success!

Always Give Your Best

If you’re willing to give your best every single day, you won’t be sitting at home with regrets; every single dollar in your pocket will be earned. Every single plate that leaves the kitchen should be fit for royalty; there are NO exceptions to this. The minute your standards slip, the downward slope begins.

While on this note, we also suggest being a team player. If you’re finished for the evening but the person on the dishwasher is still snowed under, lend them a helping hand. Wherever your attention is required, always try your best.

Be Patient

If goals are hard to reach, it means they’re worthwhile. As long as you’re making progress, the experience you build on the way to your goals will be pivotal; this means all kitchen experience, regardless of position. Even if you have a degree behind you, be ready to wait a number of years before you finally get a chef position. As long as you have a plan and are constantly working towards that plan, you’ll know that the sous chef/chef position will eventually be yours. The more experience you get on the way, the more rounded you’ll be at the end.

Keep the Hunger

One of the biggest mistakes that cooks make when at the bottom of the ladder? Giving up. Along with the patience we’ve already discussed, you should also be hungry to learn all skills. If the restaurant is having a marketing meeting, ask to sit in. If the chef is doing the ordering, ask if you can help. If the chef is working out pricing for a new menu, ask if you can watch or just ask questions. Not only will you gain important knowledge, you’ll impress those above you; soon enough, whenever a learning opportunity arises, they’ll come looking for you.

‘What if the chefs aren’t doing any of these things?’. Make opportunities for yourself – ask to research potential new dishes for the menu and show a genuine interest in the restaurant.

Go Above and Beyond to Learn

When approaching new tasks, see them as an opportunity to learn. With every day, try to learn one new thing; if you have to, write notes and make sure you don’t forget what those with experience are teaching.

Make the Extra Hours Count

Remember, there are plenty of opportunities to learn away from your shift. Just because your shift has come to an end, it doesn’t mean your learning has to do the same. If you really want to learn, research regional competitions, visit other restaurants, read books and useful websites (like this one!), get involved with the American Culinary Federation and other professional organizations, and COOK. Those who continue their learning outside of work hours will climb the ladder faster than those who don’t.

Always Get Answers to Your Questions

Why is French onion soup better when the onions are caramelized?
How do I present this dish on the plate?
When braising, why does meat always get tougher first?
Do I really have to temper a block of ice in the cooler before carving it?
Why do food temperatures have to be checked throughout the cooking process?
How do I make sure the chicken is prepared properly?

Often, learning the ‘how’ isn’t enough because it doesn’t allow you to adapt to different scenarios. By learning the ‘why’, you’ll be in the best position to understand and pass this knowledge on when the time comes.

Compare Only with You

While competing with colleagues and other cooks can sometimes be helpful for motivation, it can also be incredibly harmful. In the long-term, the only useful competition should be with yourself. With every day that passes, you should be a better cook than the day before. Rather than waiting for somebody to push you forward, take a proactive approach.

Chefs Say ‘Yes’

Since chefs are under huge amounts of pressure to deliver positive results for owners and shareholders, they’ll try their hardest to say ‘yes’ to all requests. If the answer is a ‘no’, you’ll know that they considered the kitchen’s ability to meet the request before then deciding it wasn’t possible. With this in mind, we recommend saying ‘yes’ as frequently as possible (as long as you remain sensible!).

Build Your Own Philosophy

Learning to become a chef can be a fantastic journey, so be open to philosophies. There are many variables in cooking, leading a team, and general management, so watch your head chef and decide whether you agree or disagree with facets of their working habits and management. At times, you’ll need to compromise and, at other times, you’ll feel so passionately about something that you’ll want to put your foot down. Over time, work out where you want to work and for whom you want to work too.

Be Self-Critical

As well as being your own competition, you should also be your own critic. Keep asking yourself whether you can do better; if you say ‘no’, think again because even the best chefs in the world look for opportunities to become a stronger cook.

Always Stay Humble

The very best chefs know how hard it is to rise from the bottom of the ladder to the top; let’s face it, most of them have done it themselves. Additionally, they always remember who helped them climb while understanding the responsibility on their shoulders to help others. Although they can get passionate and even angry at times, their decisions will always contribute to the good of the team, customer, or restaurant.

Summary

With these eleven lessons, and self-confidence (never forget this!), the role of chef will be available to you. Keep working hard, keep learning, and keep improving!