{"id":1712,"date":"2019-05-28T20:47:24","date_gmt":"2019-05-28T20:47:24","guid":{"rendered":"https:\/\/review-new.cameochina.com\/us-is-yes-chef-still-important-we-think-so\/"},"modified":"2019-05-28T20:47:24","modified_gmt":"2019-05-28T20:47:24","slug":"us-is-yes-chef-still-important-we-think-so","status":"publish","type":"post","link":"https:\/\/cameochina.com\/es\/us-is-yes-chef-still-important-we-think-so\/","title":{"rendered":"Is \u2018Yes, Chef\u2019 Still Important? We Think So!<\/span>"},"content":{"rendered":"

Published: May 2019<\/p>\n

Is \u2018Yes, Chef\u2019 Still Important? We Think So! <\/b><\/span><\/p>\n

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\u2019s no doubting the benefits with clear communication and a clear vision for all to follow. <\/span><\/p>\n

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. <\/span><\/p>\n

Known as the \u2018brigade\u2019 system, we believe this to be effective for six main reasons. These should explain why we believe \u2018yes, chef\u2019 to be important despite changing times! <\/span><\/p>\n

Increasing Efficiency <\/b><\/span><\/p>\n

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. <\/span><\/p>\n

Offering Authority and Responsibility <\/b><\/span><\/p>\n

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. <\/span><\/p>\n

Showing Pride <\/b><\/span><\/p>\n

We all know how much effort goes into culinary school and gaining the title \u2018chef\u2019; 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\u2019t just the food because being a chef involves HR management, operations management, knowledge of finances, menu planning, pricing, marketing, and more. Saying \u2018yes, chef\u2019 seems to be something very simple in return! <\/span><\/p>\n

Morale of Employees <\/b><\/span><\/p>\n

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\u2019t necessarily enough; all members also need to respect the brigade and how the system works. <\/span><\/p>\n

Often, people note how \u2018military\u2019 this all sounds and this is probably because it does have close ties to Escoffier\u2019s 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. <\/span><\/p>\n

In our experience, this type of system doesn\u2019t 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\u2019t able to provide feedback or if they feel as though their opinions and ideas aren\u2019t valued. If you don\u2019t offer this to employees, they\u2019ll quickly find somewhere that does. <\/span><\/p>\n

\u2018Yes, chef\u2019 isn\u2019t 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\u2019t be friction preventing the business from moving forward. <\/span><\/p>\n

Working Towards Unified Goals <\/b><\/span><\/p>\n

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\u2019re likely to have goals such as; <\/span><\/p>\n