As head of Unichef and a working chef, there are few things that annoy me more than the subject of pay errors.

When someone has worked hard all month and is looking forward to their pay, is it not too much to ask that it be correct? We are expected to perform to the best of our ability so why not the payroll clerks?

Whilst we suffer the wrath of Head chefs and mangers for making mistakes in our daily work, is anyone ever actually reprimanded for making mistakes in our payroll? 

I think you will find that the answer is no.

HR and payroll are virtually a law unto themselves in many companies and rarely come under fire for their poor performance and mistakes, it is little wonder so many chefs mistrust a system that should be there to protect them but is often seen as being biased in what they do and say.

Most annoyingly of all is the undoubted fact that anyone they deem of being “important” such as the MD ,Senior Managers and even themselves will be getting priority treatment over their payments, somehow I doubt that there is ever a pay mistake made in the Managing Directors wages at Compass Catering do you ?
 

Of course not all employers are like this, for example many Agencys pride themselves on paying on time and correctly as they know its a fundemental part of the way they work with chefs,that bond of trust is vital to both partys.

Yet chefs, and kitchen staff are the ones most often effected by the mediocre performance of HR departments. I know in some kitchens it's such a regular event that even bets are placed as to who’s turn it is for a pay error?

This appalling practice needs to be called out, We deserve better and should be demanding better from those who are paid to support us, paid to be correct and paid to make sure we get what we’ve worked so hard for all month. They seem oblivious to the real harm they do in their costly mistakes, constantly blame the computer and vow to put it right next month!

Next month? how about today? How about right now?

People get paid to make sure you get paid on time and correctly and if they are not doing that then they need to be held to account.If you dont do your job correctly you face discipline,its high time attitudes changed in HR departments and realised that paying people correctly and on time is a primary objective to thier work and not just a chore.
 

Defining the difference?

Whilst it is widely recognised that Commercial kitchens require a degree of Management and overall supervision, where that line is crossed and staff become abused has been argued recently.

Kitchens after all can be very dangerous environments, with often dangerous equipment and service areas and someone needs to be a leader and show overall control.

Catering is a strange and unique profession in the fact that many Head Chefs aren’t qualified or trained in running a kitchen and that many of the people skills that they need are often learned “on the hoof” and often after mistakes have been made.

Many Head chefs have little time for training their own staff, let alone receive much training themselves and are often promoted by just being in the right place at the right time or are promoted purely on their culinary skills and not their ability to run and control a business.

Few realise that dealing with people of various distinctions, ages sexes, religions and cultures can be hugely daunting and complex.

So it is that under this type of untrained semi managerial skill base that sometimes “Tribal Kitchens” evolve where Head Chefs are not the leader people want them to be but insist on still being “one of the crew”

Respect dissolves, the line between leader and friend becomes blurred and harmful and “Tribal Kitchens” evolve into environments for abuse and harm. Loud music, shouting, swearing and “playground” humour all mix into this breeding ground for abuse.

The abuser feels no threat or shame as he/she is simply one of the team and the team will support and encourage that abuse. The Team become a pack, often agreeing and applauding that abuse, vindicating that abuser, and so the vicious circle continues.

The abuser is no longer in control, but uses bullying as a form of control. Their own self-esteem and confidence is low and so seek control in boastful gestures and abusive manners.

Truly skilled and talented Chefs rarely need to exert authority. Their skill and authority are absolute, their demeanour approachable and trusting, their care and compassion without doubt.

Few realise that being in control of a kitchen also means being in control of themselves too?