Here's how you can streamline communication with kitchen staff for seamless restaurant operations.

It's vital for team to be clear of their specific roles within the kitchen brigade is crucial for effective communication. Each member of our staff knows their responsibilities and how they fit into the larger team as we have more than 8 live cooking stations at Cosmo World Kitchen. Our team have close bond as well all multitask trained to help one another.

Having clearly defined roles is an excellent foundation for effective kitchen communication, but the value of a tournant chef—someone who can work across all stations—is often underestimated. A tournant brings a unique perspective by understanding each station's responsibilities and challenges, offering a "forest view" rather than just a "trees view." This broader insight can help identify areas for improvement and strengthen the team as a whole, ensuring that the kitchen operates more cohesively and efficiently.

The first thing you must do as a leader. 1. Come to work thing a positive attitude, smile, greet, show a little energy. 2.Treat your employees like you would treat a loyal customer. 3. Talk to them in team effort manner, like, we, us, your thoughts, let's test it. 4.Its Critically important to know your employees strengths and weaknesses, then have a plan to build on there weakness. 5. Don't just tell them also show them. Doing these 5 basic things will automatically solve other problems.

I find that giving precise roles makes everyone else’s jobs easier. Also makes productivity run a lot smoother lot less bickering. Everyone on the same page

It’s always best to have an open door policy gives staff the freedom to express themselves and bring you new innovated ideas.

I was cofounder of an excellent task-based operations app which helped front of house and kitchen communicate. KDS is great in service, but you also need an holistic tool to make sure all the other admin and management tasks are completed across the whole site

One thing we've found with our clients at Vita Mojo is that consistency in running multi-site operations is important in keeping things simple and more efficient. However, flexibility is also important for when you're adapting with different service models if you're running a store in a transport hub where speed of service may be more important (and therefore perhaps more labour required) than stores where it is more about a "community" feel so less complex operations may be required.

There is no doubt that clearly defined expectations are best served with equally good tec to monitor and track and improve youteans performance. Check out logit.co.uk for the latest in communication task management software

It’s always beneficial to use the newest technology that we have at our disposal I truly believe in the pos system.front of house and back of house should always be in communication no communication that’s how things get hectic

On training program, we cross train chefs to have minimum 3 sectional cooking skills to be able to cope with busy environment and workload during peak period. Training has been carried out not just to cover the technical aspects of their roles but also interpersonal communication, conflict resolution, and teamwork.

Personally, A well-trained workforce can give a company a competitive edge by fostering innovation and improving service quality. Also Training helps employees adapt to changes in the industry or technology, ensuring that the organization remains agile and responsive to new challenges. Overall, training is an investment in both the employees and the organization's long-term success.

Coaching is a very good technique teach them the skills to do their job and how to communicate with front of house without incident. How to make sauces, cooking techniques.

In addition to the methods mentioned, incorporating pre-shift and post-shift chats can significantly enhance communication and team morale. I've found immense value in discussing what just transpired during service—both the good and the bad—while breaking down stations, scrubbing the line, and preparing checklists for the next day. Each service is unique, and capturing feedback immediately afterward allows the team to reflect on what went well and identify areas for improvement while everything is still fresh. This real-time feedback loop promotes continuous learning and helps the team stay aligned for future services.

Pre shift meetings and close of day meetings and willing to have a suggestion box for trust.feedback is always appreciated by management and chefs it helps us do our job more efficiently and helps the success of the restaurant

It is very true that Consistency is the key in restaurant service particularly in our production and service in the kitchens. Establish standard operating procedures for how food is replenished in each section and meet the demand during peak period with huge footfall. Consistent practices help reduce errors and build a reliable routine that staff can easily follow, no matter the time of day or who is on duty. Nowadays, weekdays are indeed the off peak sessions where footfall is only about half of weekly total thus many restaurant chose not to operate during lunch time as traffic doesn't warrant sufficient demand. Over the weekend, when the footfall is much heavier, a larger team is arranged to handle the volume to secure the Consistency!