We expect a lot from chefs - not only to manage production and service, but keep to a budget, manage a team of people and be aware of safety issues, changing food trends, menu design & engineering, plus social media and a bit of marketing. It's a big ask, especially when they may not have had training beyond hands-on experience with another chef.

In this podcast, Ken Burgin talks with Liz Perkins, a chef, former hospitality business owner, and trainer with The Hospitality Company, where she teaches chefs all about leadership and team management, food costing, menu engineering and stock control. Details of her excellent course are outlined here.

Topics they discussed:

• Building teamwork and managing discipline issues on a daily basis
• Giving feedback – understanding the 4 leadership hats
• Understanding and using personality styles
• Are there different issues for women and men, locals and people from overseas?
• Chef issues vs Front of House – how are the challenges different?
• Managing Covid issues and Vaccination leadership
• Handling delegation when you’re young and new – how to get better doing this
• Being more productive and showing others how to be more productive
• Understanding and improving time management
• Giving feedback to the boss or the owner, and ‘managing upwards’
• Building on the technical ability of Gen Z and Gen Y
• What’s in your recommended tech toolbox to help young leaders do a better job?
• How can your programs and products support business owners and managers.

You'll find the Show Notes and links for today's episode on the HospoReset.com website. Don't forget to subscribe to the weekly Hospo Reset newsletter, and connect with Ken Burgin on Linkedin and on Twitter.