Lessons from a commercial kitchen

Aside from my leadership coaching and management training work, I am the Chef Patron of a restaurant. That's just a fancy way of saying that I am the owner and chef at that establishment. I have owned restaurants in various forms since 1998. It is a passion of mine, and I truly enjoy working in a commercial kitchen.

But more than just preparing good food, there are lessons to be learnt from a commercial kitchen that translate to work ethic and modalities in all jobs.

Working in a commercial kitchen teaches valuable lessons in teamwork, time management, adaptability, communication, and technical skills, all crucial for success in a fast-paced environment. Most of all, a restaurant teaches skills such as patience, multitasking, and collaboration.

In my restaurant, our work typically involves serving customer, preparing food and drinks, in a fast-paced environment. Depending on the role, my team members may be responsible for taking orders, delivering food and beverages to customers, preparing, and cooking the meals, managing inventory and supplies, cleaning and sanitising work areas, and handling cash and other forms of payment.

In a commercial kitchen, there are transferable skills which you will develop that are useful in many different types of roles in various industries and levels. Here are a few, which I consider the most valuable lessons.

Teamwork – In my restaurant, each position relies on the others. For example, my servers rely on my chefs and bartenders to be timely and accurate with orders. Very quickly, anyone working in a restaurant or commercial kitchen will become familiar with team dynamics, and how to handle different personalities in this fast-paced environment.

Multitasking and patience – My restaurant is busy, so multitasking is essential to meet our customers' needs. You might be serving one customer, while delivering the bill to another. Multiple orders, customers' attitudes, and differing coworker personalities requires patience. We all learn methods like breathing techniques and positive thinking to help us maintain a sense of calm in this often stressful environment.

Customer service – this is a cornerstone of any commercial kitchen environment. Chefs and servers are constantly improving their customer service skills, because they are always interacting with patrons. Good customer service skills can contribute to positive customer interactions. Customer service skills can help you interact with customers or clients in any career you pursue.

Communication – most kitchen and restaurant disasters are rooted in a breakdown of communication. Effective communication is essential to any workplace and is especially necessary in a restaurant environment. Whether it's talking with customers, or your peers, good communication promotes trust, collaboration and overall satisfaction for guests and employees alike.

Learning to prioritise - While multitasking, it is important to determine which tasks are more important than others. Employees stay busy while working in a restaurant, and to handle tasks efficiently, prioritisation is essential. In the kitchen, important to keep track of orders chronologically, but urgent requests from customers, or management may supersede what you are already working on. Setting boundaries, delegating tasks, and limiting distractions are all prioritisation skills that are helpful anywhere.

Punctuality – only when staff showing up on time, keeps a busy restaurant running smoothly. In the commercial kitchen, where there are tonnes of prep work that needs to be completed before service, tardiness is never tolerated. When you are late, your colleagues will give you a harsh word or two. Unlike in other industries. if you are tardy, you will get an earful not just from your boss. This is a valuable lesson for everyone.

Professionalism – every restaurant will see disgruntled customers. And like in most jobs, it is common to see disagreements among colleagues. But keeping composure and remaining professional is a trait that is drummed into you in commercial kitchen and restaurant. Staff professionalism helps a restaurant maintain its reputation.

Honesty - If you make a mistake, in a commercial kitchen, it is important to be honest and admit to it as soon as possible. We teach our team to be upfront and honest with customers or colleagues. Honesty and candor are actively rewarded, as it creates a trustworthy and team-friendly environment.

And finally, leadership. Many employees working in a restaurant may work in management roles or lead a set of other team members. As a leader in a restaurant, you learn to motivate and inspire your team members to work together toward a common goal. Leadership in a restaurant helps you train and develop your team members.

This is why I have developed a specific training programme entitled Lessons from a Commercial Kitchen for organisations. It focuses on developing purpose through kitchen intensity; aligning, leveraging, and depending on team members for results; and, communication lessons from a commercial kitchen.

original article

https://www.nst.com.my/business/insight/2025/06/1226523/lessons-commercial-kitchen