Chapter 1

SUPERVISION
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 Yesterday’s Chef
 A cook in charge of a kitchen, as of a restaurant; any cook

 French term meaning chief or director

 Chief cook in the kitchen

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 Today’s Chef
 Leads gastronomically

 Manages/Supervises the kitchen

 Motivates and leads to quality performance and products

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 Today’s Chef must have:

 The finest culinary skills

 The highest quality supervisory, training and management

skills
 Modern culinary supervisor:
 Culinarian

 Leader

 Coach

 Trainer

 Manager
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 Qualifications of a Chef
 Technically competent in culinary
 Processes
 Equipment
 Quality standards
 Knowledge of Statutory regulations
 Safety
 Sanitation
 Government regulations
 Labor laws
 People skills
 Supervisory skills
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 Chefs are selected to be supervisors because they are

good workers
 Those who fail do so because they are unable to get others to
work effectively
 Not because of their culinary skills
 Lack people skills
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CHEF + SUPERVISORY SKILLS + TEAM BUILDER

= GUEST SATISFACTION
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 A supervisor is any individual having authority, in

the interest of the employer, to hire, transfer,
suspend, lay off, recall, promote, discharge, assign,
reward or discipline other employees, or
responsibility to direct them, or to adjust their
grievances, or effectively to recommend such action,
if in connection with the foregoing the exercise of
such authority is not merely routine or clerical in
nature, but requires the use of independent
judgment.
 Taft Hartley Act
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 Chef’s required knowledge and skills

 Personal

 Interpersonal

 Technical

 Administrative
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 Chef must be:  Chef must:
 Communicator  Motivate staff to meet
 Planner goals and standards
 Organizer
 Trainer
 Leader
 Coach
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 Today’s Chef:
 Professional

 Ethical

 Leader

 Role Model

 Team Builder
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 Role Models (Past & Present)

 Antoine Careme (1784 -1833)
 Founder and architect of French haute cuisine
 Demonstrated all the elements of an outstanding chef leader and
supervisor
 Alexis Soyer (1809 – 1858)
 One of the most famous chefs of his day, and a key precursor of
our modern celebrity chefs
 Enhanced the image of the chef through his writings and his
organizational skills and leadership qualities
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 Role Models (Past & Present)

 Auguste Escoffier (1846 – 1935)
 Most noted career achievements are revolutionizing and
modernizing the menu, the art of cooking and the organization of
the professional kitchen
 Still one of the greatest role models for chefs
 Le Guide Culinaire one of the most esteemed textbooks for the
professional chef
 Ferdinand Metz
 President of the CIA (1980 – 2001)
 Initiated the development of apprenticeships and chef
certifications in the U.S.
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 Role Models (Past & Present)

 Paul Bocuse
 Arguably one of the most famous French chefs of the 20th century
 One of the fathers of nouvelle cuisine
 Established the Bocuse d’Or (1987)
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 The Supervisory Model for Today’s Chef

Internal & External

Leadership Customer Focus

Team:
Building Quality Planning
Training
Championing
Performance
and
= Customer
Satisfaction
&
Organizing
Empowering Products

Role Model
Professionalism Internal & External
Ethics Communication
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Elements of Kitchen Supervision

 Supervising  Delegation
 Planning  Empowerment &
 Organizing Ownership
 Coaching  Sanitation
 Team Building  Safety
 Communication  Technology
 Leadership
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 Authority of Position
 Authority given to an individual by those in the team
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 Requisites for authority

 Obedience in which employees retain their freedom

 Balance between itself and individual freedom

 Lead individuals toward growth

 Uniting element of a group’s common goals

 Enhance cooperative efforts

 Reserve the right and power to make decisions

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 Evolution of Supervisory Chefs

 Previously:
 Authoritarian with little involvement in overall management,
vision development, strategic planning
 Evolving:
 Employee-centered supervisor with involvement in overall
management, vision development and strategic planning
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 Hawthorne Studies
 Hawthorne Effect
 Performance improved because the subjects knew they were being
studied
 New direction in people management
 Greater emphasis on managing employees
 Greater concern for the individual
 Focus on improvement of manager’s communication skills
 Increased sensitivity to employee needs and feelings
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 Chefs must separate and know the concepts of

authority, power, and leadership
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 “…instead of copying servilely, we ourselves should

seek new approaches so that we, too, may leave
behind us methods of working that have been
adapted to the customs and needs of our time.”
 A. Escoffier
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 Supervision must be people-oriented

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 Make a habit of focusing on the development of the

individual and excellence in all other endeavors will
be the natural outcome