Guest pen: A good atmosphere is the cornerstone of a happy professional kitchen

A professional kitchen is a dynamic working environment. No two kitchens and working days are the same. Working days, tasks and shifts vary, as do the pace of work and stressful situations. Co-workers can change on the spot. Orders and customers come and go. The working day, week and seasons sometimes move quickly.

Everyone, even the extras, knows the rhythm of the work. You have to keep up with the flow of food and service production, as the pace of work accelerates towards the time of food presentation or delivery. The pressure is relieved at the end of lunches and dinners and when the last black bin liners are carried to the waste bins.

It's time to take a collective sigh and spar over the next shift or look ahead to the next day. So coffee, lunch and information-sharing times together are important conversational moments where (middle) management or outsiders can also sense the atmosphere of the workplace. Will everyone come or "make it" to the break? Is there a monologue or does everyone get a chance to speak? Is there laughter at the table? Is there talk about something other than work?

Workplace atmosphere is one of the most important indicators of staff satisfaction in professional kitchens. It's quite difficult to measure because a good atmosphere is the sum of many factors. A strong team spirit can be described in sports terms, where the food and service team have common goals and activities. An appreciation of the work, each other, the customers, the brand concept and/or the owner shows in everything. Quality and economy are valued. Above all, it's fun to go to work in the freezing cold, the rain and the heat!

A thriving hospitality team radiates. Their energy shines through, whether they're busy in production or customer service. All work together to make a difference. Risks are taken and critical views are endured.

Visitors sense an open and supportive atmosphere and a positive stress level from both the front and back doors. The positive "vibe" is felt in emails, messages and on the phone. Even the first look or speech can reveal relaxed attitude of service, but also the hectic nature of work situations. 

Finland has been studying and rewarding well-being in the workplace for a long time. It has been clearly demonstrated how a happy employee can perform more effectively in a collaborative organisation. Sick leave is reduced when there is clear management, a supportive working atmosphere and a work community that is equal. Working in such a kitchen is leisurely and meaningful. Time passes quickly and hours are not counted. People come to work early and leave late. You sacrifice yourself for the company, your customers and others.

A good atmosphere is always based on the values of the owner and the culture of management and work. In a happy professional kitchen, every job performance is an evaluation of pay and reward. Middle management is supported and coached. In turn, part-timers and gig throwers receive praise and lessons from corporate and middle management. 

Of course, the professional kitchen is a jungle of rules, customs, knowledge and emotions that will frighten both the oversensitive and the precise process people. The constant rush and excess of 'everything' can be distressing. Yet, at its best, the professional kitchen is a showcase for hospitality and a multi-micro production and service environment, where performance and innovation are measured daily, not quarterly.

Kirjoittaja: Vesa V. A. Heikkinen, Senior Lecturer in Tourism, Accommodation and Food Service Innovation, Haaga-Helia University of Applied Sciences, Finland

This blog is the last in a series of three guest blogs written as part of a collaborative project involving Haaga-Helia, Turku University of Applied Sciences and South-Eastern Finland University of Applied Sciences.

Read the other blogs here: 

Guest post: Caterers are super experts in micrologistics 

Guest post: Aiming to a productive kitchen