​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

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