I’ll start with the fact that most people have different understandings of the duties of a chef. For me, first of all, the chef is a manager, a person who organizes the work of the kitchen. The chef must have a specialized education and be able to calculate the cost of food, the number of products and create costing cards.

The chef must also bring his creative, authorial vision to the concept of the restaurant. He must be able to create something new. Even in a traditional kitchen, the chef’s handwriting should be visible.

The chef must be able to create a strategic course that will help to realize a creative view, calculate the number of products needed to ensure that during the full landing in the restaurant there were no “stop lists” and the dishes were prepared during the time set. in the restaurant system.

The chef must be able to build the restaurant from scratch in collaboration with the restaurateur and assistants.

Should I change the chef?

I do not advise you to change the chef if he is your partner, a technologist, knows how to “count” well, proves himself as a good manager, has a specialized education and you can rely on him. Such a chef must be kept in all ways. I recommend organizing your work so that the chef is involved in the profitability of your restaurant and is the operating partner in charge of the kitchen.

If the chef came to work only to receive a salary, then his replacement should be considered on the basis of work results. Most often, such chefs lack administrative skills.
There are also often chefs who approach work only from a creative point of view, but do not know how to implement this “creativity”. In this case, the boss can be “strengthened” by other bosses or pick up another person.

It is worth thinking about replacing the chef in the event that the chef can not create a menu that fits into your business model.