Chef Network
  • Home
    • Open Kitchen
  • Sign Up
    • Manage Account
  • About
    • Kitchen Workplace Charter
    • Advisory Council
    • Become A Partner
  • Members Kitchen
    • IFSA Offers
    • Jobs Board
      • Post A Job
    • Members Forum
  • Programmes & Events
    • Open Kitchen
    • Taste the Atlantic Young Chef
    • Pork Masterclass
      • Pork Masterclass
    • Previous Events
    • Video Library
  • Blog
  • Industry News
  • Contact Us
  • Home
    • Open Kitchen
  • Sign Up
    • Manage Account
  • About
    • Kitchen Workplace Charter
    • Advisory Council
    • Become A Partner
  • Members Kitchen
    • IFSA Offers
    • Jobs Board
      • Post A Job
    • Members Forum
  • Programmes & Events
    • Open Kitchen
    • Taste the Atlantic Young Chef
    • Pork Masterclass
      • Pork Masterclass
    • Previous Events
    • Video Library
  • Blog
  • Industry News
  • Contact Us
connecting ireland's chefs

​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.


The promise to...

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

​PRIORITISE WORK LIFE BALANCE

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
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

WILL YOU SIGN UP TO THE KITCHEN WORKPLACE CHARTER?
Pledge your kitchen's commitment to creating a more positive Kitchen Culture

We'd like to share this list of chefs with the community to show who's committing to better #KitchenCulture


* indicates required
Can we share your Name and Business
This site uses cookies. By continuing to browse the site you are agreeing to our use of cookies. 
See our Privacy Statement here & Cookie Policy here 
Picture
Site powered by Chef Network, C/O IFSA.
All Rights Reserved.
  • Home
    • Open Kitchen
  • Sign Up
    • Manage Account
  • About
    • Kitchen Workplace Charter
    • Advisory Council
    • Become A Partner
  • Members Kitchen
    • IFSA Offers
    • Jobs Board
      • Post A Job
    • Members Forum
  • Programmes & Events
    • Open Kitchen
    • Taste the Atlantic Young Chef
    • Pork Masterclass
      • Pork Masterclass
    • Previous Events
    • Video Library
  • Blog
  • Industry News
  • Contact Us