25 Kitchen Rules for the Professional Kitchen
Below is an infographic of the unspoken rules of conduct in a professional kitchen. They are not rules in the sense of what the HR department will give you during orientation. Rather, they are part of the “culture of the kitchen.” This is an excerpt from The Kitchen Code: Ethos of the Professional Kitchen.
If you have ever worked in a restaurant kitchen then you realize that The Code is true at the best places you have worked. And conversely, every place you worked which had lousy food and/or low staff moral had staff/management which did not follow “the code”.
To those who have never been in a professional kitchen, these rules seem harsh and burdensome. But for those of us who have endured the long, hot, stressful shifts of a full-service kitchen these standards make absolute sense. You understand that with every dish sent from the Kitchen, we are being judged by a person who is either going to be happy or disappointed with our work. Judged not just once per shift, but judged a hundred or more times every shift, every day!
To reach the level of perfection which we must attain requires an extreme demand upon personal responsibility, reliability, and execution. It takes pride to do what we do, and pride in our work does not come cheaply…it demands personal integrity and commitment. The unspoken rules of the Kitchen Code make our lives easier, not harder. It brings order and discipline to the chaotic, difficult environment in which we work.
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