This is a common error in restaurant inventory. In most restaurant operations, managers and executive chefs are often responsible for the creation of the menu, the cost of recipes and orders. People are often in conflict over resources, perceptions, and values. Conflicts over resources are easier to resolve than conflicts over perceptions and values.
When the executive chef and the restaurant manager argue about the budget for renovations, their conflict is due to resources. The most difficult conflicts to resolve are those related to values and beliefs. For example, two managers can discuss how to properly involve staff members in decision-making. You might think that it's better for the boss to make decisions instead of asking for the opinion of others.
Depending on how firmly both people hold these beliefs, conflict can be very difficult to resolve. Executive chefs often work long and tiring hours in stressful and fast-paced environments, as described by Apnaahangout. Some even complain about not having even a minute to go to the bathroom. Kitchen conditions vary greatly depending on the location, type, and traffic of the restaurant.
The head chef is usually present during most service hours, which can mean 10- to 12-hour days on a regular basis. On a normal day, the chef runs the kitchen or spends time on the floor interacting with guests and puts assistant chefs or other cooks in charge of preparing the meal. It's important to consider the advantages and disadvantages of the executive chef when it comes to income and job prospects.
