Professional kitchens are intense, high-pressure environments where precision and speed make the difference. Due to the fast-paced nature of the job, feedback might come in different forms. Which is why we’re diving into how you can get and learn from feedback in a positive and empowering way. This also means managing any aggression or abuse, as feedback should always aim to support your growth, rather than bring you down.
How to Handle Feedback Effectively
1. Listen to the feedback you’re given
This might sound easy, but how many times have you entered a feedback session feeling defensive and focused on your response? Learn to hear the other person out, welcoming what they’re saying and really paying attention to their words. The feedback you’re getting might be less negative than you think.
2. Be open to new perspectives
In the same spirit, while you’re listening, you should be open to new perspectives and opinions. Constructive feedback might give you a different way of looking at your tasks and even make you learn new techniques. Don’t be afraid to ask your teammates to show you their way of doing things, this will help you grow and avoid challenging situations in the future.
3. Be clear on the message
Getting feedback can be stressful, and you might misunderstand what the other person is saying. If in doubt, ask questions to help you clarify and listen actively to the key points to make sure you’ve gotten feedback correctly.
4. Check-in with your feelings
Many feelings can arise when receiving feedback, like anger, frustration or shame. These emotions can dent your self-esteem and make you less willing to take feedback on board. It’s important that you acknowledge them and be kind to yourself. Look at constructive feedback as a chance to grow and progress in your career, not as a personal attack.
5. Don’t tolerate abuse
A recent survey by Unilever Food Solutions has revealed that anger is still the most common medium to deliver feedback, with the tone being harsh in every other kitchen. No matter how busy or under pressure the feedback giver is, abuse should never be tolerated.
Speaking up against it is the first step to creating a more positive kitchen culture and it’s one of the pillars of the TEAMS code, designed to give the kitchen a framework to be a successful and safe working environment.
Jamie Knott, chef at Saddle River Inn, has learned from previous negative feedback experiences: “In the past I’ve had chefs throw out my tools and tell me I’m no good, I’m useless, I’m worthless… I don’t use words like that, words that are really cutting and hurtful. I try to build people up, not just professionally but personally as well.”
6. Be proactive in setting goals
Receiving feedback is half the job done, however, the way you react and learn from it is equally as important. If it’s specific to a behavior, implement the suggestions and check-in with yourself next time you’re faced with a similar situation. If the feedback is related to your work or career progression, ask your senior to set up a plan over a specific period of time.
Eric Robertson, chef and owner of the Restaurant Pearl Morisette and RPM Bakehouse, knows the importance of regular check-ins with his team to boost their performance: “Conduct quarterly one-on-one goal check-ins with team members to understand how they want to grow and the support they need”.
The Bottom Line
In the fast-paced world of a commercial kitchen, feedback is constant, immediate, and sometimes straightforward, but it’s one of the most powerful tools you have to improve and advance in your career. By learning how to receive and learn from feedback—seeing it not as personal criticism, but as an opportunity to grow— you’ll be able to hone your skills, build resilience, and succeed in this demanding, yet incredibly rewarding, industry.
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