1. Stay Calm: Keep your emotions in check to maintain control and prevent escalation. 2. Acknowledge the Issue: Address conflicts immediately to prevent them from growing. 3. Listen Actively: Ensure everyone’s concerns are heard to understand the root cause. 4. Clarify Miscommunication: Restate key points to confirm mutual understanding. 5. Focus on Solutions: Suggest practical fixes and avoid assigning blame. 6. Encourage Teamwork: Reinforce the collective goal of success. 7. Set Clear Expectations: Prevent future issues with clear communication and guidelines.

In reality most ‘kitchen events’ are based around a lack of empathy or understanding. The pressure is high both sides of the pass. Prevention is better than cure. The relationship between both sides of the pass needs to be deeper than FOH/BOH it’s about both teams knowing each other, and pushing for the common goal of a knockout event / service. Things to consider - Encourage and create moments both teams can spend time with each other outside of service (lunch together, post service beverage!) - Check egos quick. Yeah you can cook a chicken, can you carry 12 plates on a clear down? Everyone’s skills matters, no one’s ego does. - Brief the teams together, learn together, create a common purpose. Kitchen wins / FOH wins

Short but EFFECTIVE meetings before the day starts is crucial. It’s not about what your team is doing but what can your team and other teams do for each other to operate more efficiently/effectively.

Stress in the kitchen and, in fact, front of house is often triggered by a lack of leadership. Strong leaders hold a daily briefings before service this is crucial to prevent miscommunication and set clear expectations for the team. Responsibilities should be delegated to suitable individuals, with follow-ups to ensure tasks are completed. Identify strong members within the team and ensure they share their strengths and knowledge with others, fostering collaboration and support. Communication during service must be strict, precise, and focused to maintain order and efficiency. After service, a debrief is essential to review performance and address issues until the team consistently demonstrates the ability to work as a cohesive unit.

Managing conflicts in a high-pressure kitchen environment can be challenging, but effective communication and conflict resolution strategies can help. Stay Calm and Composed Active Listening Clear Communication Address Issues Promptly Empathy and Respect Problem-Solving Approach Establish Roles and Responsibilities Regular Check-Ins Training and Development Lead by Example By implementing these strategies, you can create a more harmonious and efficient kitchen environment.

- Pre-shift meetings are a MUST, acknowledging that service will be busy, that professionalism and respect is paramount during service and if any issues arise to notify the manager ASAP - Handle/address immediately - Remain calm and provide direct and precise instructions that the behavior needs to cease. - Provide support and remain in the space to ensure tension calm down and get them back on track. - At the end of shift, gather the team and discuss the the opportunities with service and gather ideas to help lessen any further situations such as those.

To me it’s all about plan , time management and communication. You’ve to execute this at least 75% of the plan and 100% communication. Filter the important key task that you’ve to fulfill along with limited time management. Team work also plays a vital role in this situation. You’ve to synchronize the role of each and every one of.

Conduct regular briefings and ensure everyone understands their roles. Encourage teamwork and open dialogue to quickly address issues. Provide training on effective communication and problem-solving. Stay calm under pressure, lead by example, and foster a collaborative environment to keep the kitchen running smoothly.

Firstly we need to understand that high pressure does not mean chaos. The most effective and busy kitchen operations should remain calm where the whole team is focused to the job at hand, and clear communication has a huge role in making this happen. It starts with the kitchen leadership who will set the whole tone of how the team will communicate, and how the repertoire of food production is efficient, orderly and disciplined. The historic notion of busy kitchens being chaotic and miserable for all those involved comes from a time where ineffectual leaders with little management training worked in a non efficient and autocratic way. Setting the tone where everyone knows what their part is to play will ensure little to no conflict.