Wanted immediately:Unique individual, with physical skills, willing to be a team player and lose fingers, to slide on fat or to be burned while they cancel heavy pots of hot liquids.Patient and enthusiastic to try new, difficult to see the disorders, back, back, back, back, back, the neck and shoulders.High performance requires emotional toughness, consistent emancipation and unnecessary stoicism in the light of bullying and stress.Experience a personnel crisis at the moment).
As reported byCNBC, Cooks were on their list for one of the most stressed professionals for 2014. HoustonWork ChronicleThe aforementioned chefs such as one of the most dangerous things also have.Work stress for chefs and chefs is multi-layer-physical, emotional and social.
Physically
The business dangers that physical work stress cause for chefs and chef chefs are several.Houston Chronicle -ArtikelMake a list of some such as: smooth floors, using sharp blades, works around dangerously warm surfaces, lifting heavy hot pots and pans and the use of powerful detergents and disinfectants that may be toxic.
Of the long hours on their feet, chefs and chef chefs often develop "chef's foot" (a term for a number of foot disorders, the most common Hallux Rigidus).An article inTotal foodserviceIndicates that he is lifting hot, heavy objects that are kept in the body, it makes it easy to develop back problems, neck and shoulder stem and painful knees.In addition, chefs and chefs work long hours and find it a challenge to get time for exercise.
The emotional and social tensions are also important.
Personal
Emerald Insight reported on a scientificinspectionPerformed for the hospitality industry based on a study of 40 chef chefs.Many feel underestimated, struggle with the excessive workload and regularly deals with poor communication and bullying in the working environment.The constant pressure to perform perfectly to reduce any criticism of restaurant owners, customers, customers, customers, and create food critics mental stress.Drum in the mix: personnel problems, training problems and high turnover speed and the tension of the tension are increasing more.
Relationships
Due to the late evening hours and divided shifts, work stress is often spent for chefs and chef chefs in social era and relationships, for many in the profession there is little time for family, friends or social activities.
Pest
ABC NewsreportedAbout student cooks who tackle alcohol and drugs as a result of work stress and bullying.National Center for Education and Training on addiction (NCETA) was the first -year year of student chefs and discovered that 65% of respondents drank at a dangerous level.
Dr.ken Pidd van Nceta says that verbal abuse and bullying are common in the industry."We heard some horror stories about people who have heated tongs in hot oil and gave them students to pick up their mere hands - to teach them how to use the right equipment."
Ruthie Rodgers is one of the most famous chef chefs in the United Kingdom, known for his Michelin -Main Role Restaurant, "River Café."
Says RogersThis bullying is still common in some kitchens today, but it must be reported instead of tolerated.A female chef I knew 'told me she had brought some Ramekins in a very well-known restaurant in London.She told me that the chef was about her with a frying pan and he said, "If they are not set correctly, this frying pan will be on your head."I said, "What you should have done was to put them back in the oven, go outside and go to the police."
Remedies
Learning effective communication and independent was useful for some when confronting bullying problems.It was effective for others to look for options in smaller kitchens.Some chefs and chef chefs develop their own stress sources by making time for relationships and developing healthy hobbies.Steve Benjamin, right hand manJoel roboucheon, disrupt and switch off steam by surfing, golfing, skateboarding and playing with his dog.
Another part of the cure for work stress for chef chefs and chef chefs is that they are expressed with where they arewill haveto be.A few comments from those who did it:
"I'd rather be on the line than anywhere.Not better legal high that I can imagine. ";) .- Dano1, professional chef [forum,Cheftalk]
“... When I go to work, it's likeManiclowry, professional chef [forum,Cheftalk]
"There is nothing above the high of the high of the high of the containing of 200 fine eating meals;You all work in such a synchronous ... like a crazy ballet.!The disadvantage ... below much, why so many chefs are burn -out ???Just reality people. "Start [Forum,Cheftalk]
Seems like thatChoice ofYour reality is a large part of the solution to work stress for chefs and chef chefs.
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