Advise for Junior chefs! - Please always be on time and - Discipline is very important - Prepare the prep list before you leave station -Please measure all the recipes, that will help you to achieve the consistency -Whenever you are free at your station, go and work in different stations. It will help you to learn new skills. Don’t wait for your chefs to tell you to move. Be active -Stay humble -Follow your dreams

The Chef needs to ensure that training has been given for the job the cooks are expected to be doing. Make sure that recipes have been provided and the cooks know them, this includes tasting throughout the cooking process and the final dish. Try and pair the cooks with more experienced cooks so they get the benefit of their knowledge. Don't expect miracles straight away. Don't destroy a cooks confidence by yelling and screaming if they make a mistake. Give praise, give encouragement, thank the team at the end of a service. Do a quick debrief of the service so everyone knows the impact of their performance. There is a cliché which says 'you only get out of people, what you put into people' it's not a cliché, it's a fact. Train people!

I heard a great quote that I think lends itself perfectly to this question. “The chef decides if it’s a teaching kitchen. The cook decides if it’s a learning kitchen.” Constant and consistent training, coupled with the why and the purpose behind what they do is the path to running a successful kitchen.