10 modern skills for young chefs (beside cooking).
In the old days, a chef just ordered, cooked, smoked and complained. Times have changed, and now there are dozens of new skills to add to your toolkit. As your modern experience and knowledge grows, you're at the front of the line to be offered the best positions and a great salary.
You still need to be good at planning, ordering, cooking and time management, but here's an extra list to take you through the next few years: Learn to use your computer as another tool. If you're under 25, you're a 'digital native' (those over 25 are 'digital immigrants') and your familiarity with technology (from iPods to digital thermometers) puts you ahead of many of those who are senior to you. Excel spreadsheets are great for costing recipes, checking menu profits and organising the stocktake. Learn how to interpret the reports from a Point of Sale system. Keep your recipes on a modern software system like the Profitable Recipe Manager.
Learn to use modern equipment and manage large quantities. Combi-ovens, brat pans and large mixers all need special experience. Many of these have electronic controls with detailed instruction manuals. You need to be as smart with these as you are programming a DVD for recording.
Learn how a business works. Not just menu costing, but how food production fits into the total profit picture. Many staff lack an understanding of the real cost of doing business: how sales and expenses create the total profit picture. Your work is a central part of the Profit & Loss Statement, so make sure you understand what it means. If you're given a budget, make sure it's explained to you. Ask for the food cost percentages to be prepared weekly.
Learn about menu marketing. The real skill is designing a menu that not only looks and tastes good, but also maximises profitability through layout and pricing. Keep a portfolio of your own work and other menus you admire.
Develop your range of flavoursome, 'healthy' recipes. Food that doesn't rely on huge amounts of sugar, fat and salt. As the world gets fatter and health standards decline, there are enormous numbers of people needing diabetic, low-sodium and low-fat diets. They just don't want it to taste like prison food!
Build up your experience with desserts and pastries. It's the other side to the 'healthy food' trend - wicked treats that help people relax in a stressful world. Chocolate, icecream, mousses and cakes are all part of the sweetness of modern hospitality. Many chefs just don't have enough experience in this area.
Become a food safety expert. Food safety plans, HACCP and tighter OH&S rules are all part of the landscape in a modern kitchen, so build up your skills with extra short courses. Some of them can be completed online. You may even want to become a Food Safety Auditor. Acquire the knowledge yourself, and the ability to train others in safe work practices.
Be clever at training waiters. You know how it is: when the front-of-house staff love the special, they sell it to everyone. Most waiters don't know nearly enough about ingredients, product origins, flavours and cooking methods. The more you teach them, the more they will look after you. Their tips increase, the boss is happy because sales are up, and your pay rise will be easy to justify.
Develop your people skills. When you're in charge of a team, leadership ability can make the difference between over-stressed or under-control. Build up your skills and experience with teamwork, personality types, anger-management, negotiation, delegation and effective meetings. These can feel intimidating when you're new, but there are many young chefs in charge of a team before they're 25. Watch how the most effective leaders operate and ask for their 'secrets'. Modern kitchens are like the United Nations, and you need the ability to work with everyone: Mexican or Irish, Filipino or Indonesian, French or Italian, younger or older, gay or straight, male or female.
Learn how to talk to the boss. Sometimes called 'managing upwards'. Work out the best way to make your case with senior management when you need more equipment, staff changes, different work hours or even a raise. Make an appointment, prepare some written notes, be ready to talk about the financial side and sell the 'benefits' of your request.
Manage and reduce energy use. Implement energy saving measures to reduce costs eg:
- Turn off any lights not needed in the kitchen in the daytime
- Turn off lights over the canopy when the preparation is being done elsewhere
- Install energy saving light bulbs
- Turn off the salamander grill in between services
- Turn off the heat lamps when service is slow or intermittent
- Turn off the canopy exhaust fan (except on hot days/nights) when the ovens are turned off, not when the kitchen has been fully cleaned, washed down & closed!
- Use the dishwasher only when its full
- Fill the sink & rinse pots, pans & plates...& don't let the tap just run & run
- Turn gas burners off when not in use [thanks to restaurateur Glenys Sharma for this list]
Your thoughts? We welcome comments and suggestions on this topic.
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Restaurant Management
