Decision Making

Everything about a kitchen attracts a lot of chaos like when tickets get backed up, orders aren’t fired correctly, or when there is miscommunication with the front of the house. When this chaos comes about there needs to be strong management decision making. In class we talked about the different types of decision-making and how they are all very effective. What I experienced while working at The Greenbrier was how the chef’s all handled situations. The chef I worked for at the steakhouse was very laid back, but if something were to happen he had enough experience to where he could solve a problem very quickly. This is called intuitive decision-making. He also explained to me about turnover rates and how common it was in our industry. Of course I was already aware of this, but he really drilled it into my head. I would always ask him where he would place people when someone was either quitting or being rotated out. His response was always,” I’m just gonna have to see what they give me and go from there.” I was always so baffled by his response because I always look at the more rational outlook especially when I know it’s going to happen. I always felt like he sort of had a plan, but he just didn’t want to let me know about it. He was never indecisive about his decisions either. It was either yes or no and he stood behind his decisions. He was one of the craziest people I have ever met let alone work with and I honestly think he lived his life based on impulse. He is such a go-getter and I hope to work with him in the future. He really helped me in making decisions in the kitchen and I carry that with me every single day.