58 Part One Introducing the Foodservice Industry
Punctual and Dependable
Timing and promptness are big factors
in a foodservice operation’s success. Prompt
customer service results when staff members
work together as a team. When a team
member is late, it can disrupt the entire
operation. Being punctual and ready for your
scheduled shift is necessary if you want to
keep your job and succeed.
Dependability tops every chef’s list of
traits needed for success. An employee is
expected to report to work when scheduled
unless he or she is physically unable to do so.
If you are not on the job, another employee
must assume your duties. Your supervisor
must call in a replacement, or another
employee must do your work as well as their
own. People who play team sports know
the best teammates are those you can count
on when problems arise. The professional
kitchen is no different. Chefs and cooks
prefer working with coworkers on which
they can rely.
Everyone has instances when they cannot
work their scheduled shift. Dependable
workers inform their supervisors as soon as
possible, if they will be absent or late. This
gives the chef time to reassign the absent
employee’s duties.
Positive Attitude
Your outlook on life is reflected in your
attitude. An attitude is how you think and
feel about other people and situations. A
cook with a positive attitude is an asset in the
professional kitchen. He or she is more likely
to achieve success. A popular quote states,
“Success in life is ten percent what happens
to you and ninety percent how you respond
to it.” How you respond to what happens in
your life depends on your attitude. A positive
attitude is key to success in any effort. The
foodservice industry is no different.
A professional attitude requires a posi-
tive outlook, 5-2. The culinary field presents
many challenges. Individuals who are easily
discouraged do not last long in foodservice.
The ability to maintain a “can do” attitude
during difficult times is an invaluable quality
in this field. Treating failures as learning
experiences helps to foster a positive attitude.
This approach to mistakes builds knowledge
and advances careers.
The attitude and pride of successful chefs
is evident in even the most basic tasks such
as washing pots or peeling vegetables. The
goal of a chef is to achieve the best results
no matter how menial the job. This profes-
sionalism is seen in the pursuit of continuous
improvements in quality and efficiency.
Flexible
When a chef enters the kitchen, he or
she must be focused and mentally alert. The
foodservice business is unpredictable. A
successful culinarian must be flexible enough
to respond to unexpected events and adjust
Introduction to
Ethics
Ethics are the principles of conduct
governing an individual or a group. These
principles deal with right and wrong behavior. As
a professional in the foodservice industry, you
will be expected to follow a code of ethics, or
rules and procedures of professional conduct.
In all areas of life, you may face ethical
challenges from time to time. How can you
determine if the decisions you make conform to
principles of good behavior? Ask yourself the
following questions before taking action:
• Does my plan follow my employer’s code of
ethics and/or code of professional conduct?
• Is my plan fair, honest, and legal?
• Can I live with myself if following through
with this course of action?
• Would I publicize my plan?
Chef’s Ethics Chef’s Ethics