Here's how you can handle conflicts regarding food quality and presentation as a culinary manager.

As a culinary manager, I handle conflicts regarding food quality and presentation by listening to concerns, addressing issues promptly with my team, and ensuring immediate corrections. I focus on proactive quality checks and encourage continuous feedback to maintain high standards and ensure a positive dining experience for our guests.

Ouvir, resolve 60% dos problemas de gestão em uma cozinha. Ouvir o funcionário, quem está começando e ser compreensivo com a equipe, não só pode resolver como também, trazer a sua equipe, para mais perto de você

As a leader,call the attention of the person going to the office and take Note of his/her side explaination.we are Not a perpect to decide. but if proven that he/she is always commit a mistake and already received a written reprimand to the department,thats the time that you recommend to the HR office to give a legal action if he or she is not capable of the workplace assignment.

The key is to have systems in place to define your culinary standards. Whether you're a QSR, or fine dining, ensuring your staff know your standards is the key. Listen to your guest. If they have a legitimate complaint, ensure they feel heard and appreciated. If youd do, you can turn a mistake into a regular, instead of a negative Yelp review. Print out the complaint review (email, online, etc), and bring it to lineup and discuss it with the ENTIRE team. Too many chefs only focus on BOH, and forget the FOH is a line of defense too. See if it's a systems problem, sourcing problem, technical problem, or whatever. The first rule of hospitality is to "give the people what they want", so make sure you are empowering your team to do just that.

As a culinary manager, handling conflicts regarding food quality and presentation can be a challenging task. However, following certain best practices can help you manage these situations effectively: Establish clear guidelines: Define the quality standards for your establishment and communicate them to your team. This includes food safety, hygiene, and presentation expectations. Train your staff: Provide regular training and feedback on food handling, preparation, storage, and service skills. Encourage staff to follow personal hygiene rules, such as washing hands, wearing gloves, aprons, and hairnets, and reporting any illness or injury. Monitor food quality.

hay que ser imparcial por sobre todas las cosas, ver a las personas del equipo como recursos valiosos, y si es algo aislado procurar resolverlo cuanto antes.

In one of my previous experiences, we faced a challenge regarding consistency in dish presentation during peak service. I convened a meeting with the entire kitchen team to discuss the inconsistencies and review together the photos of standard dishes that should serve as a reference for everyone. This not only clarified expectations but also encouraged the team to take responsibility for the quality of their work, significantly improving the presentation of dishes in subsequent shifts.

Sem sua equipe, você não é absolutamente nada. Lembre-se, chefe de cozinha, é apenas um cargo, ser um bom gestor é treino, simpatia, e humildade. Envolver sua equipe, é ser um corpo só em um ambiente que pode se tornar mais leve, começando com você.

During a menu revamp, we decided to implement new plating techniques to enhance the aesthetics of the dishes. After theoretical training, we organized practical sessions where each cook could practice and receive immediate feedback. This hands-on approach helped the team quickly master the new techniques, which were well received by both critics and our customers.

Durante uma mudança de menu, gestão e até mesmo de equipe, todos os colaboradores devem ser envolvidos no mesmo, seja em uma reunião, reorganização ou palestras de melhoramentos. Para se manter o auto padrão de uma equipe/cozinha, todos devem estar a par e treinados para um bom rendimento.

At the catering service where I worked, we introduced a dish that used less known local ingredients. To help customers understand and appreciate the dish, we created short descriptions on the menu that explained the origin of the ingredients and their cultural importance. Additionally, waitstaff were trained to discuss the dish enthusiastically. This not only educated the customers but also increased their curiosity and satisfaction.

Um restaurante, por mais que a cozinha seja o coração do mesmo, há outros membros deveras importantes, como o cliente. Deixá-lo a par da situação, e o envolver sobre técnicas culinárias do seu local de serviço e até mesmo de coisas cotidianas, também aproxima o mesmo, trazendo bons resultados e até mesmo clientes fiéis

After resolving an issue with inconsistency in the preparation of a dish, I instituted random weekly checks to ensure standards remained high. Additionally, I started organizing brief feedback meetings with the team every two weeks to discuss any emerging issues and to celebrate successes. This helped maintain high quality and strengthen team morale.

En mi experiencia personal el concepto o modelo que uno ofrece tiene que estar 1ro entendido por los referentes u lideres y explicados a los colaboradores para que entiendan la importancia de los procesos y del trabajo en si ( trabajo en equipo, guía, aprendizaje,) para tener buenos resultados en el día a día , pero los lideres tienen que ser eso...LIDERES , poniendo el ejemplo y su experiencia c humildad.

As a culinary manager, handling conflicts regarding food quality and presentation requires a multifaceted approach. Firstly, I would conduct an investigation to understand the root cause, whether it’s a new team member, a lapse in execution, or an ingredient quality issue. Next, I would address the situation demonstrating empathy and a commitment to resolving the concern. Also, I would leverage the incident as a learning opportunity. for my team, providing feedback and training as needed to prevent similar issues. Ultimately, by approaching conflicts regarding food quality and presentation with professionalism, transparency, and a focus on resolution, I can uphold the standards of excellence expected in a high-caliber culinary operation.