1. Practical Cookery Level 3 Dynamic Learning published by Hodder Education © 2011 D Foskett, J Campbell and P Paskins Supervisory skills in the hospitality industry

2. Practical Cookery Level 3 Dynamic Learning published by Hodder Education © 2011 D Foskett, J Campbell and P Paskins The chef/supervisor Chefs need to have good supervisory skills whether they are supervising a whole kitchen, a section of a kitchen or a specific process or range of processes. Supervising chefs may be given responsibility for specific areas, for example: training, health and safety or food safety.

3. Practical Cookery Level 3 Dynamic Learning published by Hodder Education © 2011 D Foskett, J Campbell and P Paskins Responsibilities of chef supervisors Responsibilities will depend on the size and type of operation and include: Building and motivating the team Determining kitchen policies Deploying physical and human resources Training staff Leading by example Possibly some financial control

4. Practical Cookery Level 3 Dynamic Learning published by Hodder Education © 2011 D Foskett, J Campbell and P Paskins Job titles Those supervising others in a kitchen area may have one of the following job titles: Kitchen supervisor Sous chef Chef de partie Section chef (in a smaller establishment the head chef may take on the supervisory role)

5. Practical Cookery Level 3 Dynamic Learning published by Hodder Education © 2011 D Foskett, J Campbell and P Paskins Qualities needed by a chef/supervisor The ability to: communicate initiate make decisions mediate motivate coordinate organise

6. Practical Cookery Level 3 Dynamic Learning published by Hodder Education © 2011 D Foskett, J Campbell and P Paskins Expectations of the supervisor Those being supervised should expect the following from their supervisor: consideration understanding respect consistency fairness

7. Practical Cookery Level 3 Dynamic Learning published by Hodder Education © 2011 D Foskett, J Campbell and P Paskins Expectations of those supervised In return the supervisor should expect: loyalty respect cooperation high standards of work in line with establishment procedure

8. Practical Cookery Level 3 Dynamic Learning published by Hodder Education © 2011 D Foskett, J Campbell and P Paskins Elements of supervision Forecasting Planning Organising Commanding Coordinating Controlling

9. Practical Cookery Level 3 Dynamic Learning published by Hodder Education © 2011 D Foskett, J Campbell and P Paskins Forecasting Planning ahead for busy or quiet periods. Planning for seasonal food availability. Public holidays and local events. Effects that predicted weather will have on sales. Forecasting staff availability, for example, considering when holiday periods will fall, possible sickness, popularity of school holidays. Forecasting the right times for maintenance, deep cleaning and so on.

10. Practical Cookery Level 3 Dynamic Learning published by Hodder Education © 2011 D Foskett, J Campbell and P Paskins Planning Planning comes from good forecasting and includes: Amount of different types of food to order. Number of meals to prepare for. Staff needed and the peak hours of business. Staff and skills needed for a particular event. Equipment checked, maintained or replaced before the busiest period. Relevant training for staff.

11. Practical Cookery Level 3 Dynamic Learning published by Hodder Education © 2011 D Foskett, J Campbell and P Paskins Organising Organisation will need to be applied to: food, equipment, staff and systems. Much of this needs to be considered well in advance and requires good organisational skills.

12. Practical Cookery Level 3 Dynamic Learning published by Hodder Education © 2011 D Foskett, J Campbell and P Paskins Commanding To achieve the levels of organisation needed for a successful outcome the supervisor must instruct staff, suppliers and others concerned with the operation. Instruction needs to be clear regarding how, what, where and when procedures need to be carried out. Instruction needs to be precise without being dictatorial.

13. Practical Cookery Level 3 Dynamic Learning published by Hodder Education © 2011 D Foskett, J Campbell and P Paskins Coordinating This is a skill required to get staff working well as a team. The supervisor needs to be interested in the staff as people, listen to and answer questions, listen to problems raised and be helpful. This is particularly important with new staff. The supervisor will also need to coordinate with management, other departments, customers, suppliers and a range of other parties.

14. Practical Cookery Level 3 Dynamic Learning published by Hodder Education © 2011 D Foskett, J Campbell and P Paskins Controlling A controlling element will be needed for staff, products, performance, stock, standards or quality and waste. Much of the responsibility for the standards of an establishment are controlled by the supervisor and are dependant on having an effective person in the supervisory role.

15. Practical Cookery Level 3 Dynamic Learning published by Hodder Education © 2011 D Foskett, J Campbell and P Paskins Delegation Careful delegation is essential to successful supervision. By giving some responsibility to others the supervisor can be more effective. The supervisor needs to judge the capabilities of the people being delegated to, and support them in completing the tasks successfully.

16. Practical Cookery Level 3 Dynamic Learning published by Hodder Education © 2011 D Foskett, J Campbell and P Paskins Motivation An important part of supervision is the motivation of others in the team and developing effective ways of doing this. Most people strive for job satisfaction and a strong, motivating supervisor can help them to achieve this. A motivated team is far more likely to work well together and achieve the high standards set for them.

17. Practical Cookery Level 3 Dynamic Learning published by Hodder Education © 2011 D Foskett, J Campbell and P Paskins Welfare People work best in good working conditions. As well as good physical working conditions this includes: freedom from fear, becoming unemployed, failure at work or discrimination. Poor health, personal problems and worries can also affect how individuals work. The physical environment will affect how well people work. Poor ventilation, overcrowding, bad lighting, noisy conditions will lead to irritability, anger, aggression and frustration.

18. Practical Cookery Level 3 Dynamic Learning published by Hodder Education © 2011 D Foskett, J Campbell and P Paskins Understanding The supervisor needs to build an understanding of all of his or her team and deal with every individual fairly. Work needs to be allocated according to an individual’s ability. Everyone needs to be fully occupied and the working environment conducive to producing the best possible work.

19. Practical Cookery Level 3 Dynamic Learning published by Hodder Education © 2011 D Foskett, J Campbell and P Paskins Communication The supervisor will need to communicate orders, instructions, information and practical skills to other staff. It is of the greatest importance that the supervisor is a good communicator and is able to communicate effectively. Appropriate use of words, tone, volume and emphasis are all important.

20. Practical Cookery Level 3 Dynamic Learning published by Hodder Education © 2011 D Foskett, J Campbell and P Paskins Technical skills Supervisors need to be technically skilled in the areas they are supervising. This is necessary to be able to train others and maintain credibility with the rest of the team.

21. Practical Cookery Level 3 Dynamic Learning published by Hodder Education © 2011 D Foskett, J Campbell and P Paskins People skills As team leaders, supervisors need to be sensitive to the needs of others. They will need to develop skills in listening, questioning, communicating clearly, handling conflict and providing support and praise as appropriate.

22. Practical Cookery Level 3 Dynamic Learning published by Hodder Education © 2011 D Foskett, J Campbell and P Paskins Conceptual skills A supervisor needs to be able to think things through, solve problems and make decisions. Most supervisors need conceptual skills to deal with reasonably short-term planning and instant decision making. Longer-term planning is usually done by a head chef or by management.

23. Practical Cookery Level 3 Dynamic Learning published by Hodder Education © 2011 D Foskett, J Campbell and P Paskins 10 leadership styles (1) Dictatorial – autocratic, often oppressive and overbearing Bureaucratic – follows official procedure, sticks to the rules, operates within a hierarchical system Benevolent – kind-hearted, charitable, understanding, passionate Charismatic – charming, inspires loyalty and enthusiasm

24. Practical Cookery Level 3 Dynamic Learning published by Hodder Education © 2011 D Foskett, J Campbell and P Paskins 10 leadership styles (2) Consultative – discusses issues with others in the team before acting Participative – involved with the team and makes active contributions to the success or failure of the team Unitary – unites the team and brings them together Delegative – entrusts others in the team to make decisions, assigns responsibility to others

25. Practical Cookery Level 3 Dynamic Learning published by Hodder Education © 2011 D Foskett, J Campbell and P Paskins 10 leadership styles (3) Autocratic – holds on to all the power and decision making, has all the authority Democratic – allows the whole team to have a say in decision making and is very much part of the team Do you recognise any of these in yourself or in others you work with?

26. Practical Cookery Level 3 Dynamic Learning published by Hodder Education © 2011 D Foskett, J Campbell and P Paskins Training (1) Training is an important part of a supervisor’s role, either completing training themselves or organising training for others (for example, health and safety courses). Some training will be mandatory (commensurate with the job role), such as food safety.

27. Practical Cookery Level 3 Dynamic Learning published by Hodder Education © 2011 D Foskett, J Campbell and P Paskins Training (2) Training increases confidence, motivation and commitment of staff. It provides recognition, enhanced responsibility and possible career progression. Training can provide personal satisfaction and sense of achievement. It will increase the level and quality of skills in the team.

28. Practical Cookery Level 3 Dynamic Learning published by Hodder Education © 2011 D Foskett, J Campbell and P Paskins The team The supervisor is a leader of the team and will have a strong influence on that team. The supervisor also works as part of the team, sometimes under pressure and dealing with conflict, personality clashes, change and stressful situations. The supervisor will need to motivate the team and lead by good example.