In the kitchen

I have not personally worked in a kitchen or restaurant environment so I am unable to comment on working under the brigade style environment. After watching Gordon Ramsey on several occasions, I don’t believe that I would particularly enjoy working under

this style of communication.

Gordon Ramsey is proudly famous for treating his employees with great disrespect, as it is shown on television programmes repeatedly his attitude does not change, this is seen to believe that he is proud of his behaviour towards others. I believe that this is ethically wrong as it makes people feel unappreciated and undervalued. Although managers that use this approach, including Gordon Ramsey, believe that being disrespectful towards their employees is the best way for the work to be completed to the best standards. Publicly humiliating your employees is again, seen as unethical and it would be surprising if the employee lasted for a long period of time, as no one likes to be embarrassed. As seen in the video the members of staff, working under the eye of Gordon Ramsey walked out right before service, however once they came back and everyone knew their positions the overall outcome was successful. With the employees knowing their job roles once the returned does portray a positive side within this type of leadership style, this will allow the managers to know that all tasks will be completed, however the lack of respect within the relationship between the employee and employers will be non exciting.

Giving customers the opportunity to pay for their meal based on how they thought the standards of the food and service was presented is seen as fair as they are paying for their thoughts on the experience and not what the restaurant thought it should be worth, like it is with a set price. However this can be seen as morally challenging, as the customers may lower the price due to wanting a cheaper meal. Restaurants that choose to do this back in the 1990’s would have been seen as ground breaking as no other organisations within the service industry would have done this and survived before. Although it may be seen as fair to the customers it may not be fair to the staff, especially if they are working under unethical conditions, for example Gordon Ramsey being their employer. If the prices were low across the majority this would have left the staff feeling worse then what their employer left them as they may think their hard work was just not good enough.

Trying to combine two different management styles maybe seen as difficult, especially two such as brigade and human resources, as brigade strictly works against a hierarchy where human resources is more slightly laid back. When walking into a work environment that follows a brigade management style and trying to change to a human resources style may cause conflict. To overcome this, I believe I would allow the kitchen department to follow the brigade style, however suggest for it not to be so formally. What is meant by this is that, if someone lower than the chef de cuisine had an idea they would be allowed to voice it. In order to meet overall needs of the centre I would choose to integrate the bureaucratic leadership style as this demonstrates the hierarchy of authority as well as allowing employees to achieve their own objectives. However I would also integrate the style, human relation. This is because it will help create motivation from different directions as well as keep the relationship between myself and the employees strong and well connected.


One thought on “In the kitchen

  1. Clive says:

    Interesting post Chelsey. I do think it is difficult to mix the two styles, although I know a lot of organisations try to do so. One thing I do think is interesting is when the brigade style is justified as ‘tough love’ and results in bosses (such as Gordon Ramsey) garnering a surprising amount of loyalty from the staff that work for them. I think that is an interesting phenomenon that is repeated in various organisations with tough, charismatic leaders.


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