Staffing a well-run kitchen and keeping it staffed according to Chef Omar Gabriele Bernardi

Omar Gabriele Bernardi, 20 years experienced Italian chef from Sirmione, on Garda Lake.

“My career started in Italy, growing in private restaurants, many of them Michelin starred, passing through Relais & Chateaux and 5-star international hotels in Italy and Singapore reaching private resort-islands in Indonesia and Caribbean.”

“Throughout my journey I have managed à la carte restaurants, buffets, banquets, poolside bars, beach bars and last but not least I collaborated to catering events set-up such as weddings parties or F1 in Singapore. Recently I have also worked as a private chef for a family in their villa on the French Riviera- Cotê d’Azur.”

Chef Omar, what are the tips you can consider fundamental in managing a kitchen? What are the common denominators that you have found in the different experiences lived around the world?

• Chefs have to know finance

kitchen must count on a strong relationship between the director of finance, F&B director and chef to optimize costs and earnings;

• Executive chefs have to be strong leaders

a leader inspires employees to work as a united and homogeneous team that collaborates to achieve goals with creativity and innovation without ever forgetting ethics and respect for the rules;

• Communication is crucial for safety and efficiency

in the kitchen, you’ll hear screaming much terminology; this is the most effective way of having personal safety and protection (for example not being burnt, slipping or cutting) but also to coordinate the timing of service between themselves or even with the “front of house” which is the one who puts his face in front of the customer;

• Kitchen has to be clean and organized

this takes will and steadiness; Everyone understands his own role and the importance of keeping updated colleagues about guests’ needs, product storage and priority of use so that all staff, even in different shifts, doesn’t get different information depending on who is there;

• Regular meeting

it’s essential to keep the staff engaged. Not only managers and head chefs but make them feel present and included;

• Celebrate employees and give a sense of purpose

Chefs who work in balanced environments with great serenity and personal satisfaction tend to be more loyal and certainly to improve their cuisine.

“The main principles of having an organized and efficient kitchen are to have a continuous conversation with the F&B director and the director of finance. Always keep the staff happy and help everyone with educational opportunities. The chef must be a leader and have time to know his staff, share experiences, and work alongside the team showing it they matter. The leader must motivate the group but also pay attention to safety and hygienic procedure.”