2nd half of my time at RM seafood, I was responsible for RM upstairs. I originally took this job for re-opening RM upstairs dining room, so I had a very clear visions how I operate this kitchen. I brought the expo system, mise en plus list, some dishes, e.t.c... as you see on previous posts. But above all my biggest misson was seeding the professional mentality(spirit) each cooks in the kitchen within a half year, cause I already decided to go to Europe on Aug 1st for CJWDT no matter what.
For managing people, one of the ways is mangaing with matching people's personality. Some are delicate, some are very nervous, some are tougn, some are confidential.... matching the way to talk people with personality, this may be the smartest way to manage. But.... I just didn't like it/a bitter smile. Guess it's my personality, one thing in my belief.... If someone work with me, I should treat all same no matter who he/she is. Age, sex, colour of the skin, cute, ugly, quiet, noisy... whatever he or she is, I talk same way. If I go easy on someone who is very delicate, young or lady for example, that is nothing but disrespect in my belief.
Couple things in my mind during managing people at RM upstairs,
1. don't praise cooks no matter what: Again coming from my personality. When I was a cook, I hate to hear chef told me I did a good job or whatever at the end of the service. Cause I always feel I regret the small mistakes no one may notice every single night and telling myself I have to be much better. I think that kinda mentality all professional should have. I don't want people who is willing to flip burgers every night next 10 yrs in my kitchen. No one go to the Olympic to get silver medal, to me it's same mentality. Bottom line is simply I never want my cooks to be satisfied with their job ever and cooks's ego is always ugly!!
2. I personally not big fan of screaming, but it definely necessary sometimes.
I believe the managiment job is setting the tone in the kitchen and control the moral and motivation between people. I believe one of sous chef's primally job is being the bridget between executive chef and cooks. But same time need to keep a line with cooks, cannot be a their friend. I saw some crazy chefs just screaming all the time, but I never think that keep people's motivation, more let them lose focus. I like pushing my limits all the time and trying to be strict on myself, BUT seriously who want to work in the kitchen every 5-10mins chef is yelling?
Alinea had perfect asmosphere in the kitchen in my opinion. First it is extremely quiet kitchen, if you drop ur sppon, everyone can hear it! That quiet. During service chef rarely scream in need. And all cooks always keep focus on details and I always felt with my skin, the kitchen is filled with intensity.
At RM upstairs I once screamed "I speak, expo speak, that's it, no one fuckin' talk ever!!" The intension is too many voices in the kitchen never be good except calling back the ticket to expo. Also once I say "No one say fuck to anyone, I'm the only one say FUCK!!" Well, I should never say f words as a professional though... / a bitter smile Guess it's me...
3. Before tell what to do, show them what to do. : This is something I learn from chef Laurent Gras. Chef Laurent have his own station(Sashimi) during the service at L2o and he broke down his station by himself. Also I saw many times he's scrabbing down the wall with breach and mopping the floors! I never seen any chef do that, really! You can call him crazy, BUT what you feel if you are a cook watching that? Stop talking and better move my asses! I did same at RM upstairs, this way no one cry or complain no matter what time is! I show it what I want, ask to do it same, very simple and the most efficient way to manage.
Next post!! I want to post the words I told my cooks at RM upstairs back in day before I forget, it used to be called "dragon fire"Labels: My Spirit, RM seafood