Just because you have spoken to a staff member does not mean they have heard you or will respond as you want or expect them to – Just because you have given staff written information does not mean they have read it or understood it or will implement what is required – There is a need to create a working environment where there is free, open, honest and timely communication this is the single biggest challenge facing all kitchens – Many need to be encouraged to communicate because they are unfamiliar and/or uncomfortable with a work situation where their opinion is valued or actively sought Many kitchens employ workers from different language backgrounds and with varying levels of language skills not all staff will necessarily speak your language or the – same language Written communication may need to be provided in more than one language Verbal communication may need to be in different languages for it to have optimal effectiveness There are often barriers to communication (other than language) in the kitchen and these must be accommodated examples include noise, distraction of work, need to – concentrate on tasks, workers blocking views. Common topics for kitchen communication In a kitchen environment communication will often relate to: Allocated tasks for individual staff and sections with (for example) emphasis on: – Sequencing Priorities Resources available Standards and quality Timing requirements which can refer to: – Service Up-dates regarding delays and/or changes to planned service times/schedules Delays with expected delivery of goods-in
Just because you have spoken to a staff member does not mean they have heard you – or will respond as you want or expect them to Just because you have given staff written information does not mean they have read it or understood it – or will implement what is required There is a need to create a working environment where there is free, open, honest and timely communication – this is the single biggest challenge facing all kitchens Many need to be encouraged to communicate because they are unfamiliar and/or uncomfortable with a work situation where their opinion is valued or actively sought Many kitchens employ workers from different language backgrounds and with varying levels of language skills – not all staff will necessarily speak your language or the same language Written communication may need to be provided in more than one language Verbal communication may need to be in different languages for it to have optimal effectiveness There are often barriers to communication (other than language) in the kitchen and these must be accommodated – examples include noise, distraction of work, need to concentrate on tasks, workers blocking views. Common topics for kitchen communication In a kitchen environment communication will often relate to: Allocated tasks – for individual staff and sections with (for example) emphasis on: Sequencing Priorities Resources available Standards and quality Timing requirements – which can refer to: Service Up-dates regarding delays and/or changes to planned service times/schedules Delays with expected delivery of goods-in
TM_Organise_food_service_operations_FN_030114.docx