Splitting hairs with my sous chef over how much to help the dishwashers learn prep

Some say teaching them builds a stronger team, but others worry it slows down service, so what's your call?

3 comments

3 Comments

Teaching them prep is an investment, but it can backfire if they get good and leave for a better job. You might just be training your next line cook for the place down the street. How do you handle that risk without holding people back?

kevin_singh321mo ago

But the thing is, if you're known for teaching skills well, you actually attract better people who want to learn. That reputation makes it easier to fill spots when someone does move on, since folks want to work where they'll grow. In the end, sharing knowledge is better for the whole kitchen than just trying to keep it all locked down.

thea_wood861mo ago

My old head chef at Bistro 42 always said a kitchen's real legacy is its trained cooks, not its recipes. He built a team where everyone cross-trained, so even when someone left, three others could step up. That culture of teaching kept the whole place running smoothly through years of turnover.