Protected: Why Having a Good Chef’s Uniform Is Crucial

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The post Protected: Why Having a Good Chef’s Uniform Is Crucial appeared first on Chefs Resources There is no excerpt because this is a protected post.

OUR DAILY BREATH: POST COVID KITCHENS – GET READY

Culinary Cues

Hand washing will become an even more critical standard in restaurants. [] REQUIRED OUTSIDE LAUNDERING OF UNIFORMS. Restaurants will get the green light at some point.

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THE VALUE OF THE SCHOOL OF HARD KNOCKS

Culinary Cues

For this to happen you need to get a lay of the land, button up your uniform, determine the state of work, the breadth of responsibility on a shift, and grab that first cup of coffee before the “start” button is hit.

2021 343

WHY DO YOU COOK?

Culinary Cues

Desperation is never a good approach towards hiring. I know how difficult staffing is right now, believe me – I hear it every day from every chef that I communicate with. But desperation hiring is, more often than not, a terrible way to staff your kitchen.

2022 308

TO THOSE COOKS DEPRIVED OF A GREAT KITCHEN

Culinary Cues

It always upsets me to run into a cook with a bleak attitude towards working in a kitchen.

2022 350

DO IT RIGHT

Culinary Cues

From the parking lot to the restrooms, carpet, walls, tabletop, and uniforms, stay on it! [] MATCH THE AMBIENCE TO THE CONCEPT. Ironically, there is always room to be great and there is plenty of room to be mediocre.

2022 317

THIS IS NOT THE TIME TO DISAPPOINT

Culinary Cues

This is not the time cut corners on cleaning and polishing, on uniforms and professional appearances and concentrating on the details. Yes, I get it. It has all been about survival for restaurants over the past 16 months and survival has not been easy.

2021 370

A COOK FULFILLED

Culinary Cues

Remember the feeling of belonging you experienced when you wore a clean, pressed, white uniform and apron? You were part of a team and an extension of a long history of tradition and accomplishment – that uniform meant something – it meant someone recognized your potential.

2022 338

COOKS AND CHEFS – WE ALL CRAVE DISCIPLINE

Culinary Cues

There is comfort in wearing a clean, crisp, white uniform that represents history, tradition, and pride. Let’s not confuse freedom with a desire to do whatever we want without a system of order or respect for the discipline of structure.

2020 376

ALL HAIL DISHWASHERS

Culinary Cues

March 9 was National Dish Washer Day. I’m not sure who decided that this declaration be made, but for those of us in the restaurant business – it is so appropriate.

2022 369

THE GREATEST THREAT TO AMERICAN RESTAURANTS

Culinary Cues

The greatest threat is not the labor shortage or supply chain issues, it’s not the pandemic or the price of real estate – yes, all those concerns are troubling and must be dealt with, but they are not what will bring the restaurant industry to its knees. Well then – what will? Try apathy on for size.

2022 283

DON’T SETTLE FOR MEDIOCRITY

Culinary Cues

At some point their work stations will be better organized, their uniforms will look a bit more pristine, their knives will be sharper, their attitude toward others will be brighter, and their acceptance of mistakes or slips towards mediocrity (from themselves or others) will not be tolerated.

2021 372

IN THE KITCHEN – ORGANIZATION IS EVERYTHING

Culinary Cues

When a chef talks about those minute details of placement, process, timing, and uniformity – keep in mind what the intended result will be.

2022 298

RESTAURANT STAFF – A LABOR DAY TRIBUTE

Culinary Cues

As the restaurant moves from the simplicity and uniformity of breakfast to dinner where preparations are more complex and presentations more precise. The sun creeps over the horizon, morning fog begins to burn off and the late summer dew is visible on grass and trees.

2022 317

How to Achieve Consistent Operating Procedures Across All Your Restaurant Locations

Transact

Ensure Uniformity. Step-by-step Standard Operating Procedures are in place for good reason – several reasons, actually. The advantages of following Standard Operating Procedures are undeniable: Achieve Consistency. Improve Quality Assurance. Ensure Personal Safety. Save Time & Money.

2022 123

THE DOG AND BUTTERFLY

Culinary Cues

It is the nature of the person who chooses to be both that tattooed crusty individual underneath with the finesse of the butterfly in crisp, clean white uniform that signs every plate leaving the kitchen.

2021 346

TWENTY COMMON MISTAKES INDEPENDENT RESTAURATEURS MAKE

Culinary Cues

Are you thinking about owning a restaurant? You are not alone if the thought of putting your name on a restaurant awning has crossed your mind. One of the most tempting forays into entrepreneurship is the restaurant business. How hard can it be – right?

2022 308

IT’S ONLY MY POINT OF VIEW

Culinary Cues

Take pride in the chef’s uniform. The uniform represents a proud history of exceptionally committed professionals who made it possible for the restaurant industry to be such an important part of people’s lives. When you wear that uniform you are paying respect to them.

2020 276

5 Cybersecurity Tips to Keep Your Online Restaurant Business Safe

Next Restaurants

By Ana Hoffman, Contributor. The number of cybercrimes is growing at about 15% per year. And restaurants aren’t immune from these attacks. In fact, they’re often easy targets for cybercriminals as they provide relatively hassle-free access to confidential financial data of their customers.

How to Create a Welcome Pack for New Restaurant or Cafe Employees

Ken Burgin

However these more ‘formal’ documents might be best in a set, that will cover pay, superannuation, signing for their uniform and similar subjects. Information about grooming and uniform standards – crystal clear with pictures. What’s in your Welcome Pack for a new employee?

How are your managers developing their staff?

Core Hospitality

It may be learning another section, or righting a wrong that they have done on shift ie) Uniform standards. Set a Goal. When coaching hospitality staff, service or kitchen, you should always set a goal for them. Either way you need to keep three things in mind.

2018 70

THE LINE COOK’S NEW KITCHEN RULES SOME THINGS NEVER CHANGE

Culinary Cues

Your principles, and those of the cooks who proudly wear the uniform of the kitchen, are your stakes in the ground. When the cook looks sharp (clean, pressed uniform, neat grooming, clean shoes, etc.)

THE MOMENT WHEN YOU ARE IN THE ZONE – PART I

Culinary Cues

Tom quickly washed his hands, tied on an apron, adjusted his uniform and set-up his workstation. As a cook or chef there are many days that go well and a few that challenge the best.

2022 293

THE KITCHEN MAGIC OF CHEF PHIL LEARNED

Culinary Cues

Professionalism was expected from the starched chef uniforms that were maintained by the on-site laundry, the cleaning regiment that everyone participated in, the adherence to classical techniques, and the respect that was shown everyone who became part of the team.

2021 384

A RETURN TO KITCHEN WORK ETHIC

Culinary Cues

START DEPENDABLE – STAY DEPENDABLE: Once you are employed make sure that you are at work, ready to go, full of energy, smile on your face, uniform in order, and 15 minutes early. Hey, when you show up to work – shave (gentlemen), comb your hair, take a shower, use deodorant, trim your nails, polish your shoes, make sure your uniform is clean and pressed, and show the world that you care.

2019 271

WHEN YOU THINK YOU HAVE HAD ENOUGH OF KITCHEN LIFE

Culinary Cues

Are you proud to wear a uniform that represents a history of cooks and chefs who came before you? This appears to be one of those times of reflection – a time when those hard working people in kitchens around the country are asking a simple question: “Why am I doing this?”

2021 331

IN CHALLENGING TIMES DON’T MAKE CLASSIC BUSINESS MISTAKES REMEMBER THE TOP ELEVEN

Culinary Cues

Is it ambience, music, plate presentations, great smells seeping out from the kitchen, the sound of frothing milk from the espresso machine, quality background music, fresh cut flowers, pots of herbs on the table, attractive logos and uniforms?

2020 357

THE TERRITORY AHEAD FOR CHEFS

Culinary Cues

This is a good thing – roll up your sleeves, the chef won’t always have the cleanest uniform in the kitchen.

2021 339

Hiring Quickly (But Safely) as Dining Demand Picks Up

Modern Restaurant Management

However, this uniformity begs the question: are restaurants overlooking alternative, more effective strategies that might help them truly stand out? Restaurants are filling up again, but hiring and retaining employees in the midst of a national workforce shake-up remains an uphill battle.

Hiring 146

THE THING ABOUT KITCHEN DESIGN

Culinary Cues

We know that a slow cook oven will reduce cook shrink on roasts by 15-20% and produce a much more uniform product. Over the past few decades, I have been asked to design a number of kitchens for restaurants and banquet spaces – a task that I thoroughly enjoy.

Design 307

How Alcohol To-Go Could Save Your Restaurant

Focus POS

However, the regulations aren’t entirely uniform across the board for how restaurants can offer this service. However, the regulations aren’t uniform. The hospitality industry has been put through the wringer lately.

POS 134

CHEFS – IS IT WORTH IT?

Culinary Cues

Yet tomorrow morning you will wake well before sunrise, put on that starched, white uniform, walk through those kitchen doors and face the challenges of a chef once again.

2020 455

Protecting Your Restaurant During the Pandemic When Employees Return from Vacation

Modern Restaurant Management

If applied uniformly to all employees, policies may be able to include notification of past or future travel plans to allow you as the employer to reasonably evaluate the risk to other employees or customers. Above All, Be Consistent, Neutral and Uniform When Applying Policies.

How to Create a Successful Visual Brand for Your Restaurant in 2020

Modern Restaurant Management

Your Staff Uniforms. Staff uniforms don’t need to be complicated. But, it is important to think about your brand and make uniform choices that support your brand personality. Provide a uniform apron to be worn over neutral clothing of the server’s choosing.

2020 148

CHEFS: BUILD A TEAM – KEEP A TEAM

Culinary Cues

Pride in the restaurant, pride in the uniform that cooks wear, pride in a clean kitchen, pride in the quality of food produced, pride in the level of service offered, and pride in the financial success of the business will go a long way toward building that culture of retention.

2020 460

When to Send Restaurant Workers Home Sick

360Training

Employers should also provide multiple uniforms for employees, so they’re able to wear a clean uniform daily. This uniform should include hair coverings and closed-toe shoes, not only to protect the food and restaurant customers but also to protect the employee.

WHEN COOKING BECOMES MORE THAN A JOB

Culinary Cues

Here are some indicators: YOU KNOW YOU HAVE MOVED BEYOND A PAYCHECK WHEN: You are proud of the uniform that you wear. Typically, it starts off that way – old enough to work, they’re hiring, no experience required – it’s a job.

2019 323

Importance Of Brand Development For Restaurants

The Restaurant Group

The employees’ uniforms, the outlet design, the concept of the restaurant, all make an impression on customers. Restaurant Brand Development. In the cut-throat restaurant industry, the choices are now so vast that consumers have become very demanding.

OUR DAILY BREATH: TAKING THE KITCHEN OUT OF THE COOK IS PROBLEMATIC

Culinary Cues

There are no longer any prep sheets, the requisite uniform is no longer required, no need for those knives to be sharp, no impending doom if his or her mise is not in order, no tickets ringing off the printer, no unison chants of “yes chef”, no plates to artistically assemble, and no delicious food to see, smell, and taste. We have all heard the phrase: “You can take the cook out of the kitchen, but you can’t take the kitchen out of the cook.”

2020 284

WHAT RESTAURANT OWNERS GET WRONG

Culinary Cues

It is OK to say: “I’m sorry but we have already donated all that we can for this year – please feel free to contact us earlier next year.”. [] NOT FOLLOWING THE UNIFORM SYSTEM OF RESTAURANT ACCOUNTING. I have the privilege of working with many different restaurants and food businesses.

2019 245