Although I am not an Executive Chef, nor a Chef De Cuisine of an acclaimed restaurant, I work with these individuals every day. I hope that from my experience with these men/women I can piece together their mindset regarding the topic of the "Yes Chef" attitude.
The term "Yes, Chef" doesn't exactly apply to the Executive Chef in the same way it does to a young culinarian. In fact, you rarely hear an Executive Chef yell that phrase (Except at any Thomas Keller restaurant), because he/she is at the apex of the kitchen totem. It would be a disservice to any chef to forget his/her upbringing in the hard knox of a kitchen.
A good Chef should be able to command his kitchen without any attitude from his staff. This keeps other staff members motivated to accomplish service without distraction.
A great Chef' should not only have command of his kitchen, but also recognize the weak links in his/her staff, and set aside time to explain how to correct mistakes before and after they happen.
More often than not, Chef's only focus on being the "Chief" and calling out their staff's mistakes without an explanation.In my experience this egotistical attitude will only be responded with high turnover and a lowered self-esteem for the staff. It's easy to notice when a mistake has been made, but it takes experience, caring, and attentiveness to tell them where, when, and how to fix the problem.
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