Our Kitchen Workplace Charter

OUR_KITCHEN_WORKPLACE_CHARTER.jpg


The Kitchen Workplace Charter was created by chefs for chefs to encourage positive change in the kitchen.
Based on 5 Principles, with key areas for action under each and examples from the chef community on how to achieve them,
the charter provides guidelines that every individual kitchen can implement in a way that best suits their environment and their team.


We Will...

BUILD A POSITIVE AND ENCOURAGING ENVIRONMENT

GIVING EQUAL RESPECT TO EVERYONE
  • Greet everyone, shake hands, speak to everyone on the team
  • Say Thank you and acknowledge a job well done
  • Be mindful of the way we speak to others
  • Have zero tolerance for discrimination or bullying

ENCOURAGING COLLABORATION & CREATIVITY
  • Be approachable and open to ideas
  • Encourage Questions
  • Give everyone the opportunity to input

CREATING A SAFE OPEN ENVIRONMENT
  • Give regular positive feedback
  • Ensure negative feedback is constructive and provides a learning opportunity
  • Make sure everyone understands they can ask for help and no one is afraid to make mistakes

PROMOTE LEARNING AND DEVELOPMENT

MENTORING & TRAINING
  • Be a mentor & encourage mentoring at all levels in the kitchen
  • Rotate roles in the kitchen and organise in-house staff training
  • Involve team in menu planning and dish development
  • Share knowledge, recipes and resources

FACILITATING INDIVIDUAL PROGRESSION
  • Carry out staff appraisals
  • Recognise individual learning styles & needs, and help each chef discover their strengths
  • Invest in professional development & training to help chefs progress
  • Recognise when someone needs to move on and help facilitate this


ENCOURAGING EXPERIENCE
  • Organise for staff to dine in other restaurants
  • Assist in arranging stages & chef swaps
  • Encourage chefs to travel at home & abroad

NURTURE CAMARADERIE & TEAM SPIRIT

BEING ONE TEAM
  • Build a positive relationship with front of house
  • Eat Staff Meals Together
  • Acknowledge achievements as a team


MEETING & COMMUNICATING WITH THE TEAM
  • Have regular team meetings where everyone can input
  • Carry out briefings pre & post service
  • Organise off-site team-building activities

DEALING WITH ISSUES & CONFLICT
  • Manage issues as they arise but at appropriate times, don’t let issues fester
  • Deal with incidents discreetly, don’t unnecessarily embarrass a chef in front of other staff.
  • Chat with the team after a tough service; don’t bring a bad feeling home

PRIORITISE WORK LIFE BALANCE

BEING CONSIDERATE & RECOGNISING NEEDS
  • Rostering that is fair & considerate: as far in advance as possible, two days off together
  • Listen to people’s needs - Be flexible and open to alternative hours
  • Consider ways to improve quality of life for staff: 4-day week


PROMOTING WELL-BEING
  • Ensure staff take their breaks, holidays and don’t work excessive hours
  • Provide a place to eat and encourage nutritious meals
  • Encourage health & wellness activities and mental health awareness

RESPECTING STAFF'S PERSONAL TIME & SPACE
  • When someone is off, they’re off
  • Organise handovers so everyone is up to speed
  • Compensate staff for time spent on training

GIVE BACK TO THE CHEF COMMUNITY

& CONTRIBUTE TO A POSITIVE FUTURE FOR THE INDUSTRY

SHARING KNOWLEDGE & SKILLS

  • Help organise or deliver workshops, masterclasses, industry talks
  • Offer, take part in, or send staff on stages & chef swaps
  • Advise and support fellow chefs


NURTURING THE CHEFS OF THE FUTURE
  • Take on work placements or stages & provide structured learning opportunities
  • Promote a love for food & cookery from a young age: workshops in schools
  • Promote the career in a positive way and be a good role model

BEING AN ACTIVE & ENGAGED MEMBER OF THE CHEF NETWORK COMMUNITY



DOWNLOAD_OUR_KITCHEN_WORKPLACE_CHARTER.png
______________________________________________
What To Do Next

DOWNLOAD, PRINT & DISPLAY


  • Download the Kitchen Workplace Charter by clicking the button below
  • Print & Place the Kitchen Workplace Charter on the walls of your kitchen, where the whole team can see it

The Brehon Hotel Team with their Kitchen Workplace CharterThe Brehon Hotel Team with their Kitchen Workplace Charter

TALK TO YOUR TEAM


  • Meet with your team and discuss the principles within the Kitchen Workplace Charter
  • Gather input from your team on how they feel the Charter can be implemented in your kitchen.

MAKE A PLAN


  • Make a plan for how you will implement the charter principles in your kitchen. (Can you come up with three changes or actions under each principle that will help you achieve in the area outlined?)
  • Set a deadline for creating your plan (Can you have it in place by the end of January?)
  • Put a timeline in place for putting your plans into action (Are they things you can start straight away or can you introduce one or two each month?)

TELL US HOW YOU'RE DOING


  • Share with the Chef Network community how you're implementing the Charter and learn from what other chefs are doing.
  • What are the changes you've made? Are they working and what impact are they having?

JOIN THE CONVERSATION HERE
*Note: You must be a Chef Network Member to access this discussion thread

This is about making our industry the best that we can be. We learn from each other.