Chapter 5 The Professional Chef 67
Communication
Chefs can only be successful if they
can communicate with those around
them. Developing good communication
skills is essential to leading. Chefs must
be able to speak clearly and confidently to
staff members, customers, and suppliers.
Writing letters, e-mails, memos, menus,
product specifications, and other docu-
ments is a regular part of managing a
foodservice operation. Speaking and
writing are classified as verbal communica-
tions. Good leaders know that nonverbal
communications are also important—
appearance, posture, gestures, and facial
expressions all send a message.
Effective communication includes both
sending and receiving information. Listening
is as important to good communication as
is speaking and writing. The best leaders
use the technique of active listening. Active
listening signals to the speaker that what he
or she is saying is understood. These signals
may include a forward posture, nodding
in agreement, and maintaining eye contact.
Likewise, if the message is not understood,
an active listener asks questions.
Decision Making and
Problem Solving
As leaders, chefs are continually making
decisions and solving problems. The deci-
sions are made both consciously and uncon-
sciously. Good decision making relies on
analysis of the facts, weighing available alter-
natives, and implementing a plan of action.
Similarly, problem solving is a process:
•
problem is identified
•
the situation is analyzed to determine the
cause or causes
•
possible solutions are identified and
evaluated
•
a decision is made on which solution is best
•
solution is implemented
•
feedback is collected and analyzed to
determine if the solution was successful
One form of problem solving that regu-
larly arises for leaders is conflict resolu-
tion. Conflict resolution is solving differences
between individuals or groups peacefully.
Conflicts regularly arise in the high-energy,
fast-paced environment of the professional
kitchen. Resolving conflicts is a skill chefs
need in order to be successful. Conflicts are
often resolved through compromise. Good
leaders consider both sides of a conflict
and deal with issues—not personalities.
Successful conflict resolution maintains posi-
tive feelings of those involved and treats all
parties fairly.
Career and Technical
Student Organizations
Career and technical student organiza-
tions (CTSO) provide students with oppor-
tunities to develop their leadership skills.
Family, Career and Community Leaders of
America (FCCLA) and SkillsUSA are two
CTSOs in which culinary students may
participate.
FCCLA is a national CTSO for students
in family and consumer sciences education
through twelfth grade. FCCLA promotes
personal growth and leadership develop-
ment through family and consumer sciences
education. The group also offers opportu-
nities for training in Food Production and
Services, and Hospitality and Tourism.
FCCLA stages competitive events for
members enrolled in culinary arts and food-
service training programs. In these competi-
tions, student teams produce meals using
commercial equipment and professional
techniques. SkillsUSA is a national organi-
zation for high school and college students
who are preparing for careers in technical,
skilled, and service occupations. SkillsUSA