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Case Studies and Reports Recent studies from both Australia and Europe have highlighted alarming rates of bullying in kitchens. Reports indicate that many chefs have experienced bullying firsthand, with a significant number choosing to leave the industry altogether due to these issues. Some organizations and culinary schools are beginning to address these problems through training and policy changes. Strategies for Prevention and Intervention To combat bullying in commercial kitchens, several strategies can be implemented: 1. Training and Awareness: Providing training sessions on workplace bullying for all staff can help foster a culture of respect and awareness. 2. Clear Policies: Establishing and enforcing anti-bullying policies can create a safe environment for reporting incidents. 3. Support Systems: Implementing support systems, such as counselling services or peer support groups, can help victims cope with their experiences. 4. Leadership Training: Training for leaders and managers on effective communication and conflict resolution can help mitigate bullying behaviours. 5. Promoting Positive Culture: Encouraging teamwork and collaboration can counteract toxic behaviours and build a more supportive workplace. Conclusion Addressing bullying in commercial kitchens is crucial for the well-being of chefs and kitchen staff in Australia and Europe. By understanding the dynamics of bullying and implementing effective strategies, the culinary industry can create healthier work environments that enhance both employee satisfaction and culinary excellence. Chef Jeffrey R. Gear Senior Vice President Australian Institute of Technical Chefs

Understanding Positive Behaviour Support (PBS) Planning: Tiers 1, 2 and 3. Barkuma’s PBS Specialist Services team advocates for inclusivity by providing holistic, person-centred support to individuals with behaviours of concern. Collaborating with clients, families and experts, we craft tailored PBS plans and celebrate milestones together. Read more at Barkuma Journal - https://bit.ly/3QKO7yf #PBS #PostiveBehaviourSupport [Picture descriptions - A group of people sitting together at a dining table, enjoying tea.]

Trauma Informed Management practices. While this is geared towards restaurant work, it is relevant across all workplaces in one way or another. Please, if you’re in a management role, read this: “What Trauma-Informed Management Looks Like “Trauma-informed managers are leaders that have the awareness and responsiveness to those impacted by trauma or stressors,” Addy told us. “While it may not be our job to teach employees how to cope, trauma-informed leadership can foster a respectful and supportive workplace culture that values the team member by giving physical space, providing predictable consistency in the workplace when possible, and sharing impactful resources.” Investing time in regular check-ins with your team is a great start to fostering a more open, supportive, and respectful workplace. Addy suggested using these moments to ask open-ended questions so employees have an opportunity to share. You can ask what’s going well or not going well to see if they need anything from you as their manager. “Be sure employees are informed about well-being entitlements like PTO, protected leave of absence, or discounts for massages or gym memberships,” Addy said. Of course, some employers may be hesitant to step into the personal lives of their employees because of labor laws and other legalities. Still, Addy suggests approaching your employee if something feels off or you notice an abrupt change in behavior and performance. “You can start with, ‘I want to remind you that we value you on the team. I noticed [insert behavior or concern] and wanted to check in with you.’” Addy explained. “This may continue as a conversation about your expectations or policies, or the employee may choose to share information that allows you to route them to time off work, a need for accommodation, or other support resources.” When stuck in a trauma response, it can be hard to recognize that you need a break or that things are at a point where you need help. Sometimes, it takes a leader to recognize the signs and recommend taking a break from work and seeking out other resources made available to them. Being that person for your employees is okay. Awareness and sensitivity to these scenarios are essential to trauma-informed management.” —

"Leadership is not about being in charge. It's about taking care of those in your charge" - Simon Sinek Alhamdulillah, Having top management that consistently supports Safety and Health initiatives is truly commendable. It shows that LZS top management takes the implementation of work-life balance and work safety seriously. Promoting mental health awareness and providing resources can positively impact overall workplace productivity and employee satisfaction. We successfully conducted a Psychology First Aider training for LZS top management, in collaboration with Pejabat Kesihatan Daerah Petaling.

As National Safe Work Month draws to a close, we’re proud to reflect on the steps we’ve taken at Foodfolk to truly make safety everyone’s business. This month, we covered essential safety topics – from work health and safety basics to risk management, preventing musculoskeletal injuries, and supporting mental well-being. Each week, we held toolbox sessions, team discussions, and even a stretching activity to reinforce our commitment to a safe, healthy, and supportive workplace. Our CORE values were at the heart of everything we did: 🤝 Camaraderie: Emphasising safety fundamentals, we encouraged our team to look out for one another, fostering an environment where everyone feels responsible for each other’s well-being. ☘ Optimism: Through mental well-being discussions, we highlighted the value of a positive, problem-solving outlook, helping our team thrive. 💪 Responsiveness: Addressing musculoskeletal health, we reminded everyone that working quickly doesn’t mean rushing; it means staying safe and effective, even in our fast-paced industry. 👷♀️ Ethics: In our risk management focus, we stressed the importance of proactive safety measures to protect not just our team, but also our service quality and community impact. At Foodfolk, safety goes beyond compliance – it’s about building a culture where everyone looks out for each other. We’re dedicated to creating a workplace that values the well-being of our people, customers, and partners every day. #SafeWorkMonth #SafetyIsEveryonesBusiness #SafetyIsOurBusiness

Welcome to the Team! Here is your orientation checklist. Please sign and return before your first day of training. 1. Serving It Right - you will need this training to ensure you are able to responsibly sell and serve alcohol to patrons. 2. Food Safe Certification - As a Chef, your responsibility is to ensure that everything you serve is safe to eat from raw ingredients to cooked dishes. Fully understanding correct temperatures, storage and handling procedures. 3. Sexual Harassment Policy - Employees are supported and protected in the case of sexual harassment. The company takes these matters very seriously and encourages anyone affected to come forward. 4. Income Tax - This form helps the restaurant figure out how much income tax to withhold from your paycheck. You'll provide your Social Security number, martial status, and number of allowances your claiming. 5. Uniform Agreement - Make sure your shoes are non-slip! We don't want you to fall and hurt yourself. 6. Emergency Contact Form - In case there is an emergency we need to know who to contact. Please include your relationship to them. 7. Health & Safety Acknowledgment Form - This form is like a little nod to safety. It covers things like food handling guidelines, proper knife skills, and how to avoid tripping over the mop bucket. 8. Mental Health & Wellness Check-In Policy - 🫣 9. Resources for Addiction Recovery, Mental Health & Burnout - 🤔 Orientation isn’t just paperwork and policies. It’s where we set the tone, establish the culture, and declare what matters most. By embedding mental health, recovery training, and wellness programs into your orientation process, you’re setting the tone from day one. Offering resources, before it's too late. Retaining top talent. Focusing on wellbeing rather than liability. Offering leadership training & sober incentives. Allows the opportunity to incorporate core values. Stopping the stigma from being a barrier for people seeking help. What if we treated recovery and mental health as seriously as we do other in-house policies? How does your restaurant currently support mental health and wellness? Let’s hear your thoughts below! Repost this if you agree that it's time we address what's missing! #orientation #hospitality #restaurantlife #training #leadership

Clear communication and boundaries have been vital in our success at Celebrity Gourmet Ventures. Listen to our CEO Odette D'Aniello talk about how clarity and honesty are a way to be kind to yourself AND others in personal and professional settings.     In this webinar, we'll cover key topics such as "Understanding Boundaries in the Industry," "Self-care and Personal Boundaries," and "Delegation and Time Management." Which will hopefully provide some insight into how setting and respecting boundaries can enhance both professional performance and personal well-being in the bakery and specialty food industry. We've been in business for 25 years now and you have to work with so many people, from customers to vendors to team members, and in our case, we work with our family members every day in the business too! Remember, boundaries aren’t barriers; they’re bridges to well-being and success! If you find this webinar helpful, come join us for the next one! [IDDBA] You can also explore the back catalog of Odette’s webinars as well as informative presentations from other amazing experts with IDDBA here [IDDBA]. https://lnkd.in/eXW43rE2 #BakeryOwners #SpecialtyFoodPros #specialtyfoodindustry #BakeryIndustry #SpecialtyFoodEducation #BusinessEmpowerment 

The Burnt Chef Project has launched a new Whistleblowing Service, a global initiative designed to support businesses in the hospitality industry. Featuring comment from Kris Hall MIH https://lnkd.in/e67SbDQ5

#Kaizen can make what #difference in #worksimplification?!!! #Productivity #Safety #housekeeping #wastereduction #innovation Creativity at its best! **All credits to originator of this video

Hey Everyone How would you solve this problem? One of the biggest challenges for restaurant owners is dealing with high employee turnover. Staff shortages lead to training delays, reduced service quality, and burnout for existing employees. 💼 Has this affected your business? #RestaurantLife #StaffingCrisis" Matt