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How to train your new kitchen staff

How to train your new kitchen staff

by June 30, 2017 food

Training new kitchen staff can be time-consuming and might seem daunting if you haven’t had to do it before, but it’s also an exciting time for your kitchen. It gives you the chance to help your new staff develop into skilled, passionate professionals who can support you and eventually bring their own ideas and interests to the table. Here are some tips to help you train your new staff:

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Prepare thoroughly

Before the new member of staff starts – ideally before he or she is even hired – make a list of everything the job entails. You can use this list to form the basis of the training. Try to start with the basic tasks, such as learning the menu or becoming familiar with the types of customers you serve and any particular preferences they tend to have. Give staff a copy of the list, too.

Let them shadow

Let your new staff shadow various team members before they properly start work. This is a great way for them to get an overview of the various roles in your kitchen and make it easier for them to get to know their new colleagues. You will want the shadowing to concentrate on those members of staff doing similar jobs as your new member of staff, but it’s also a good idea to have your new team member shadow other roles.

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Even if you use commercial dishwashers such as from those for most of your washing up, encourage staff to get in the habit of cleaning up and other general, all-round jobs.

Having a thorough understanding of all the roles in your kitchen will help them work smoothly and effectively with the rest of your team.

Give them space

It might be difficult to stand back and watch them make mistakes, but giving your new employees space is essential if you want them to develop. By all means, offer encouragement and advice, but don’t be afraid to relinquish control and let them figure some things out for themselves. As Entrepreneur says, many people only really learn by doing and prefer to learn on the job rather than by instruction alone.

If you can step back and let your staff work things out, you’ll develop more versatile, independent team members.