There’s no question that chefs play a critical role in the success of a restaurant. Some would say that chefs are the main reason a restaurant will succeed or fail. Many factors go into making a great chef, but here are eight ways chefs can make or break a restaurant:

Reason 1

Chefs Need Passion

Chefs need to have a passion for food and cooking. Without this passion, it’s hard to create great dishes that will keep customers coming back. If they are passionate about food and cooking are more likely to create great dishes that your customers will love. Passionate chefs are also more likely to continue learning and expanding their skills, which can only benefit the restaurant.

Working in a kitchen is not for the faint of heart. Chefs often work long hours, including nights, weekends, and holidays. This can be tough on those who have families or other commitments outside of work. However, they need to be able to commit the time necessary to produce great food. Those with a passion for their craft will be much more likely to commit the time needed. A chef without passion will ultimately burn out and then your restaurant could be left hanging without the proper staff.

Reason 2

Chefs Need to Work Well Under Pressure

Chefs need to be able to work well under pressure. This is especially important in busy restaurants where there are often long lines of customers waiting to be served. Those who can stay calm and focused under pressure are more likely to produce great food that meets the customer’s expectations. Chefs who crumble under pressure will often serve food that is less than satisfactory, which can lead to unhappy customers and a decrease in business.

It’s not just about being able to handle the physical demands of the job, chefs also need to be able to handle the mental demands. Those who can’t handle the stress of working in a busy kitchen are more likely to make mistakes, which can cost the restaurant money. Chefs who are constantly stressed out may also take their frustration out on other members of the kitchen staff, creating a hostile work environment.

Reason 3

Chefs Need Great Time Management Skills

Chefs need to be able to manage their time well. This includes being able to prep food in advance so that it’s ready when customers order it. Those who can’t manage their time well will often find themselves falling behind and rushing to get food out to customers. This can lead to mistakes being made and unhappy customers.

Chefs also need to be able to juggle multiple tasks at once. In a busy kitchen, there are often several things going on at once. They need to be able to focus on each task and give it the attention it deserves. Chefs who can’t juggle multiple tasks will often drop the ball on one or more of them. This can lead to many deficiencies in how the kitchen is operated.

Reason 4

Chefs Need to Have a Good Understanding of Food Cost

Chefs need to have a good understanding of food cost and portion control. This is important for keeping the restaurant profitable. Chefs who don’t understand food costs will often order too much food or use too much of a certain ingredient. This can lead to the restaurant losing money. Chefs who don’t understand portion control will often serve customers too much or too little food. This can lead to unhappy customers and higher costs.

Chefs need to be able to create great dishes while keeping an eye on the bottom line. This is a delicate balance that takes practice and experience to master. Chefs who can find this balance will be invaluable to any restaurant.

Reason 5

Chefs Need to Place Focus on Food Safety

Chefs must have a thorough understanding of food safety protocols. This includes knowing how to properly handle and store food, as well as how to avoid cross-contamination. Those who don’t follow proper food safety protocols can put their customers at risk for food poisoning, or foodborne outbreak. This can not only lead to unhappy customers and a decrease in business but under some circumstances ruin a business entirely. Image is everything, you don’t want to have the image of a restaurant that makes people sick. ¬†Make one person sick, and you could potentially close your doors forever.

Chefs need to be able to produce great food while still following all the necessary safety protocols. This can be a challenge, but it’s one that chefs must be up for if they want to succeed in the industry.

Reason 6

Chefs Need to be able to Train and Manage

Chefs need to be able to train and manage kitchen staff effectively. This includes being able to delegate tasks and handle the onboarding of new lower-level employees. Chefs who can’t train and manage their staff effectively will often find themselves with a kitchen that is in disarray. This can lead to inefficiencies in production and quality.

Chefs need to be able to lead by example. They need to show their staff how to properly prep food, cook food, and clean up after service. They also need to be able to handle conflict resolution between staff members. This is an important part of keeping the kitchen running smoothly.

Reason 7

Chefs Need to be able to Work Well with Others

Chefs need to be able to work with other members of the restaurant team, including front-of-house staff and management. This is important for ensuring that the restaurant runs smoothly. Chefs who can’t work with other members of the team will often find themselves at odds with them. This can lead to a breakdown in communication and a lack of cooperation.

Chefs need to be able to see the big picture. They need to be able to understand how their role fits into the overall operation of the restaurant. They also need to be able to build relationships with other members of the team. This is an important part of being a successful chef.

Reason 8

Chefs Need to be able to Handle Complaints

Chefs need to be able to handle customer complaints professionally. This includes being able to defuse difficult situations and provide solutions that satisfy customers. Chefs who can’t handle customer complaints effectively will often find themselves in the middle of a PR nightmare. This can lead to a decrease in business and, in some cases, the closure of the restaurant.

Chefs need to be able to see both sides of every situation. They need to be able to understand the customer’s perspective and the restaurant’s perspective. They also need to be able to find a solution that satisfies both parties. This is an important skill for any chef who wants to be successful in the industry.

If you need chefs that will help your business flourish, reach out to hospitality headhunter today!

Kelly Kuhlmann
Witten By Kelly Kuhlmann

Kelly Kuhlmann is Founder and Chief Recruiting Partner of Hospitality Headhunter. Kelly has over 30 years in the Restaurant and Hospitality Industry at all levels, and has been one of the Largest Restaurant Franchisees in the United States.