You're overseeing a kitchen team. How can you effectively convey your expectations to culinary staff?

Delegating a team in Hospitality Industry- - The hospitality industry is rapidly evolving and requires the team dynamics and upto date with the latest trends of the industry. The team leader has to ensures that the team aligns with the following. - The clear vision of the establishment has to be communicated thoroughly to the team ensuring each individuals alignments to the vision and goals of the establishment. - Encouraging open communication within the team members are crucial to avoid any misunderstanding. The team has to be encouraged to share their insights and feedback without the fear of being confronted. The two way communication fosters a sense of ownership and respect. - Clear understanding of their roles and responsibilitie

La empatia y el liderazgo de un jefe de equipo es primordial en la implicación del personal hacia un proyecto en comun, fomentar y animar las habilidades personales,junto con un sistema colaborativo de pertenecer a un engranaje conjunto, donde el éxito reside en la información y comunicación del grupo de trabajo,si tus empleados pueden palpar en persona sus propios logros, se están autoestimulando, estas son las claves para que tu equipo de trabajo, reme en una misma dirección y en un objetivo común.

Primeramente conocer bien el equipo... Y quedar claro que eres uno mas, aunque con unas funciones determinadas... Que tengan buen ambiente de trabajo, y sepan trabajar en equipo ... La formación para su puesto de trabajo... Importantísimo... Cada día se aprende algo nuevo y todos tienen algo que aportar... Otra de las cosas, aunque cada uno tenga su puesto y ocupación específica de tareas, que conozcan todos el funcionamiento de la cocina, tratamiento, conservación y elaboración de platos y preparaciones... Y lo más importante, que tengan cierta independencia, y que cuando no haya trabajo de elaboración, saber ocupar el tiempo y realizar otras tareas dentro de la cocina... Y lo más importante, que te vean como un líder y no como a un jefe.

Start by clearly communicating your goals and standards, ensuring everyone understands their roles and responsibilities. Be specific about expectations for food quality, presentation, cleanliness, and timing. Regularly hold briefings to reinforce these points, but also take the time to listen to your team’s concerns or challenges. Showing empathy means acknowledging their efforts, understanding the pressures they face, and being open to feedback. Lead by example, offering support when needed, and create an environment where your team feels valued and motivated. This balance of clear communication and empathy helps build trust, encourages collaboration, and ultimately drives success.

Conveying expectations to your team starts with clear, concise communication, much like the one minute goal setting, in The One Minute Manager. Begin by setting specific, measurable goals—what needs to be done, how it should be done, and by when, keep it concise crisp and to the point, ensuring there’s no ambiguity. Just as in The One Minute Manager, catching team members doing something right and acknowledging it immediately boosts morale and reinforces positive behavior. Finally, ensure that everyone understands the bigger picture—how their role contributes to the overall success of the kitchen.

Conveying clear expectations to your culinary staff is essential. Provide clear communication, schedule regular meetings, and (most importantly) lead by example. Provide constructive feedback and recognition, invest in ongoing training, and tastings. Setting both long and short-term SMART (Specific, Measurable, Attainable, Realistic, Timebound) goals for your team also helps to create a united, motivated, and efficient kitchen team.