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Why do chefs be under so much pressure and how do you deal with it??
Hello my name is Naomi,
When do you feel like you're done with that trade?
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Ayla’s Answer
As a Chef for 5 years, the stress comes in waves, especially in times of chaos which are ever present in the food service industry, from unpredictable service, and sometimes staff it falls on those in charge, the Chef, to see success in the service. The chef inspects every piece of food before it leaves the kitchen, and there is a labor of love that comes from being so involved in the long process of making one thing. There is beauty in working long hours, and bonding with coworkers-creating a true team. The stress ultimately comes from seeing something that you have worked so hard at fail, no matter what the challenge is. Relieving this stress comes from mental fortitude, and the ability to remain calm in the face of aversion, which is a skill one learns after many times failing. My teammates have been the biggest key to my success within kitchens, because everyone wants to succeed. I have worked under chefs that exemplify this diffusion of tension through helping, and communication. And I have seen some chefs turn to drugs and alcohol which is inevitable, but creates a poor team. There are pros, and cons to the job- overall it is a hard but rewarding career.
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Lisa’s Answer
Picture yourself as a chef. You're up bright and early, ensuring your team is present and all the essential ingredients are in place to satisfy the hunger of the day's patrons. Your role is to keep everyone focused and productive. If any issues crop up with the food or equipment, you're the one to identify and solve them. You're juggling your own tasks too.
Before the restaurant opens, you lead the morning meeting, gearing up the team for the day ahead. You inform the front-of-house staff about the day's specials and highlights. Then, you open the doors and welcome the first customers. As they place their orders, your team springs into action.
As the head chef, your role might not involve all the cooking. Instead, you guide your junior chefs, ensuring they adhere to the recipes and presentation standards. After all, it's your reputation on the line with every dish served. If the food doesn't meet expectations, it's your name that gets the negative reviews, not the sous chef's.
As the day gets busier, you're keeping an eye on more people, stepping in where needed, and ensuring every dish not only leaves the kitchen on time but also looks and tastes fantastic. This is usually a 12-hour day, from opening to closing, as you're the chef in charge.
Working behind the scenes in a restaurant can be challenging and sometimes stressful, but it can also be fun and rewarding. The level of stress largely depends on your reaction to situations. While hot-headed chefs make for entertaining TV, they're often difficult to work for. Maintaining your composure and supporting your team is the key to success.
Being able to work effectively with people who may be very different from you, who might speak a different language, and who have their own personal lives alongside their jobs, is crucial for anyone in a leadership role in the food and hospitality industry.
Talk to a chef, ask for some time to discuss the profession with them. Have your questions ready to go when you get there. Be specific.
Start reading about culinary arts degrees or degrees in the hospitality industry. University of Houston is a great resource for hospitality career information.
Before the restaurant opens, you lead the morning meeting, gearing up the team for the day ahead. You inform the front-of-house staff about the day's specials and highlights. Then, you open the doors and welcome the first customers. As they place their orders, your team springs into action.
As the head chef, your role might not involve all the cooking. Instead, you guide your junior chefs, ensuring they adhere to the recipes and presentation standards. After all, it's your reputation on the line with every dish served. If the food doesn't meet expectations, it's your name that gets the negative reviews, not the sous chef's.
As the day gets busier, you're keeping an eye on more people, stepping in where needed, and ensuring every dish not only leaves the kitchen on time but also looks and tastes fantastic. This is usually a 12-hour day, from opening to closing, as you're the chef in charge.
Working behind the scenes in a restaurant can be challenging and sometimes stressful, but it can also be fun and rewarding. The level of stress largely depends on your reaction to situations. While hot-headed chefs make for entertaining TV, they're often difficult to work for. Maintaining your composure and supporting your team is the key to success.
Being able to work effectively with people who may be very different from you, who might speak a different language, and who have their own personal lives alongside their jobs, is crucial for anyone in a leadership role in the food and hospitality industry.
Lisa recommends the following next steps:
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Jack’s Answer
The easy answers is you have to be 100% all of the time. Were one of only a few professions that can't make a mistake or we will not have a job.
Product has to in the kitchen have you have to prep it right have to be open on time have to cook it right. Can't have to mush or it goes to waste and you lose money. Too many staff in kitchen waste money to few staff cooking of the will sufferer . Or your staff will leave. How many gusted will we service to tonight ? food orders and staff depend on these numbers and you have to be planing weeks ahead of time.
Only you can answer the question when to leave to trade. Some cooks never make it to chefs some chefs leave after a few years. Only you know when it is time for you to leave. could be because of a physical problems. or you just are tired of the work. a lot of chefs leave the kitchen and do other jobs with-in the culinary field. For me it will be when i do not ejoy going to work every morning.
Product has to in the kitchen have you have to prep it right have to be open on time have to cook it right. Can't have to mush or it goes to waste and you lose money. Too many staff in kitchen waste money to few staff cooking of the will sufferer . Or your staff will leave. How many gusted will we service to tonight ? food orders and staff depend on these numbers and you have to be planing weeks ahead of time.
Only you can answer the question when to leave to trade. Some cooks never make it to chefs some chefs leave after a few years. Only you know when it is time for you to leave. could be because of a physical problems. or you just are tired of the work. a lot of chefs leave the kitchen and do other jobs with-in the culinary field. For me it will be when i do not ejoy going to work every morning.
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Keyston’s Answer
Chefs are under a lot of pressure because they're responsible for creating amazing dishes, managing a team, and meeting high expectations from customers. It's a fast-paced environment that demands precision and creativity. As for me, overseeing a facility maintenance company, I've learned that clear communication, effective planning, and focusing on the bigger picture help manage pressure. My mother-in-law, who owns a catering company, has shown me that finding joy in what you do and constantly learning keeps you engaged in the trade. It's not about being "done" but about evolving and growing in your journey.
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Howard’s Answer
Ask yourself this question, Why do people go out to a restaurant? They go out to eat. Now if you have several hundred coming to your restaurant to eat each day. That is a lot of pressure. If they go out to eat, they want their food to be good. Good looking, good smelling, and good tasting. If you are the Chef or the owner it is your job to make sure they are happy and enjoy their food. Besides cooking or making sure all the food is cooked properly. You have to order the food and train the staff on how to cook it and serve it. If that is not enough you have to make sure you make money and pass all of your inspections to stay open. So the success of the restaurant is shared by two groups. Front of the house that makes the customers welcome and comfortable. The back of the house is run by the Chef. If all of these people came to eat and want it to taste good at a good price that is the responsibility of the Chef. The bottom line is the customer has to be happy and pay the bill. If they don't there is no money to pay salaries or bills. That is a lot of stress. You will know you have done it right when the employees are happy, the accountants are happy and the customers are happy and keep coming back.