Here's how you can effectively receive constructive feedback from your boss in the culinary field.

Creating an open dialogue for receiving feedback is crucial in the culinary field, especially in environments focused on ultra-luxury hospitality and international cuisine. Expressing eagerness to learn and improve sets a positive tone for feedback exchanges. As a chef with experience in such settings, I believe it's essential to add perspective by approaching feedback with an objective and professional point of view. This includes actively listening, asking clarifying questions, and engaging in meaningful discussions about the feedback received. Understanding that feedback is a tool for growth and refinement can greatly enhance one's culinary skills and overall performance in the industry.

I have learned through the years an open dialogue is so basic inside the industry, but there is such a difficulty right now to establish it without hindering the selfsteem of the team, a lot of people interprets the willing to dialog into a battle of personal sentimentalism which deffer them from being able to learn from a feedback, we will never have the feedback we might expect but it will always make you grow if you choose to learn from it professionaly and not personaly.

I working at an Italian bistro primarily as a prep cook, but would cover the pantry and sauté stations between the lunch and dinner rushes. The chef approached me with a saute pan in hand, "Is this the pan you used to make the 4-Cheese sauce?!" "Yes, Chef, it is." "Why didn't you use the teflon pan?!" "I forgot, Chef. I'm sorry." "If you ever forget to use the teflon pan with the 4-cheese sauce I'll tie a rope around the pan and make you wear it around your neck for the rest of your shift!" While I NEVER forgot to use the teflon pan, this is how a leader should NOT communicate with their staff. It was humiliating and degrading and I was forced to learn how to discern the truth in the criticism despite my rage.

Take Initiative! Sometimes it can feel scary to approach someone, your manager, Chef to ask for feedback. Oftentimes, people are reactive - they wait for someone to come to them and share feedback. Be the initiator! If you want to learn how to do something (or do it better), or curious about why the Chef used a certain technique to make that sauce - ASK. (Just not during service!) Even if they seem annoyed at first, you may have earned a bit of respect because curiosity and the consistent drive to learn shows a hunger to excel.

é necessário construir uma Cultura de feedback na área de gastronomia. Devido a natureza da nossa atividade, um trabalho de alta press?o, acabamos n?o nos atentando para este aspecto de reflex?o sobre nosso trabalho.

Pick your Timing Wisely In my stage days, I was working the line, tickets backed up and everyone was in the s&*t. Chef was stressed out and took it out on me for things out of my control (e.g., breakfast crew not cleaning up, resulting in delay of my station setup). Instead of arguing in the moment, I said "yes, Chef" and focused on getting through the service. After the rush, I went to the back office and pulled Chef aside. In a calm voice, I said I appreciated being in the kitchen learning from him, however being yelled at in front of the team for situations not my fault was not right. I reinforced that I welcome constructive feedback from him, of course. Chef simply nodded. From that day, he never raised his voice at me again!

Un buen jefe siempre va a fundamentar sus respuestas. Si usted necesita resolver dudas, en el momento adecuado no dude en plantear la pregunta. Nunca se debe conformar con el conformismo. Pregunta todo lo que necesitas saber .

Check your ego at the door! Welcoming feedback is the best way to learn and improve. Great cooks, chefs, leaders practice humility and accept feedback gracefully, because striving for excellence means you have a desire to continuously improve and do better. I've always welcomed feedback, in fact I make it a point to regularly ask for it! That means leaving ego at the door and keeping an open mind to receive what someone has to say. This also means not taking it personally, which can be tough to do but well worth it if you truly want to grow.

Es difícil aceptar una crítica, pero si el chef le pide que corrija un plato no dude en hacerlo, el está confiando en usted para poder cocinar ese plato, siempre llegado el momento pida una explicación para poder crecer de el porqué de esa crítica. Recuerda que si es una crítica constructiva, usted estará creciendo para dar un mejor resultado al plato .