Our Kitchen Workplace Charter



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

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

WILL YOU SIGN UP TO THE KITCHEN WORKPLACE CHARTER?

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Pledge your kitchen's commitment to creating a more positive Kitchen Culture


SIGN UP TO THE KITCHEN WORKPLACE CHARTER


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WHAT TO DO NEXT

Your steps to putting the Kitchen Workplace Charter into action in your kitchen


STEP 1        Commit the Charter

STEP 2        Meet with your team & display the charter (Milestone 1)

It’s important that the whole team get behind the plan | Discuss and take on board their ideas | Display the charter prominently for all the team to see

STEP 3        CREATE YOUR CHARTER PLAN

                   We have created a TEMPLATE assist you

                   We recommend you draft your plan within 3 weeks of introducing the charter to your team.

STEP 4        Meet your team again. Talk through the plan.

                   Get feedback | Listen | Amend if necessary

STEP 5        Finalise the plan & ask all the team to sign (Milestone 2)

STEP 6        SHARE

Share your plan on www.chefnetwork.ie and discuss progress/pitfalls in the Chef Network community forum (and join the conversation online with #KitchenCulture)

 

KEEP THE CHARTER ALIVE

                   Check in monthly on progress

                   Discuss at regular team meetings

                   Include the Charter and your plan in new staff inductions, and ask them to sign

DOWNLOAD RESOURCES

pdf file
The Kitchen Workplace Charter Poster.pdf   77K   1 version
Uploaded - 12-06-2019
pdf file
Kitchen Workplace Charter Details   433K   1 version
Uploaded - 12-06-2019
docx file
Kitchen Workplace Charter Plan   169K   1 version
Uploaded - 12-06-2019