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The level to which teamwork has been evaluated in non- construction industries for instance in the kitchen environment is limited. In most cases, studies have focused on the significance of collaboration in healthcare organizations and manufacturing industries where teams are multi-disciplinary and matters such as hierarchy, collegiality and professionalism arise (Finn et al. 2010). It is imperative to argue that teamwork is equally important in the kitchen department. This paper seeks to examine the importance of teamwork in the kitchen environment. The paper will also discuss situations I observed that provide effective execution of teamwork.

Teamwork can be described as the joint initiative by a group of people in which ever member subordinates their personal opinions and interests in order to bring efficiency and unity for the Group (Kayse, 2012). A significance of teamwork in the kitchen environment is that it facilitates attaining the set objectives efficiently. Richards et al. (2012) conducted a study to examine teamwork in the hospitality industry as one of the rapidly expanding industries in contemporary society. The methodology of the study involved examining data through the use of the Team Dimensional model. The findings of the study disclosed that when teamwork is integrated with the customer service perspective, the set objectives and outcomes were attained effectively. A key objective in the kitchen is to meet the requirements of customers. According to Richards et al. (2012), when staff in the kitchen environment work together, flexibility in terms of work potential is attained. In addition, team members are able to share ideas with a common agenda of attaining the set goals. The study recommends that teamwork should at all times be adopted in the kitchen because the absence of a solid teamwork framework presents an enormous constraint to the performance of the staff (Richards et al. (2012).

Teamwork in the kitchen also promotes efficiency and speed in service deliver. In most cases, the kitchen environment should practice precision in terms quality and timely delivery. It is therefore imperative to deliver food on time and according to the customers’ requirements. Jozef (2016) discloses that there is a misconception that teamwork promotes harmony and smooth interaction among members and therefore avoiding timewasting. What is factual as argued by Jozef (2016) is that conflict is a common factor in teams which can rather be a positive aspect in the production of food. Research indicates that when conflict is effectively managed on the basis of the goals of the team, more creative solutions can be generated and the timely and effective delivery is attained.

An additional benefit of teamwork is that it ascertains that every staff in the kitchen is involved in the work process and all the skills and talents are used (Jedah, 2011). In any workplace environment, without good teamwork coordination, people tend to remain in the background as they grumble without bringing their ideas and skills to the table. When team work is implemented in the kitchen, such scenarios can be evaded. In addition, by integration of the ‘’Partie’’ system, every staff can be involved in the production of food on the basis of their specialization. For instance, the head Chef will organize the work area on grounds of specialization by delegating certain roles to specialists in those areas. The allocation of work ensures that all the staff are involved in the food production process.

A positive contribution of introducing teamwork is that it increases the level of job satisfaction. Gallie et al. (2012) disclose that employees that worked together in order to meet the organizational objective developed a sense of fulfilment in their work. The sharing of responsibilities, the unity in meeting targets and the easy coordination attained from the team settings enabled the employees to love jobs more.

Leadership is a fundamental element in the kitchen. Leadership can best be demonstrated by the existence of a group that is to be led. As a result, it can be argued that implementing teamwork supports the existence of leadership in the kitchen environment. In the ‘Partie ‘system for instance, the Head Chef as the leader, can only apply teamwork in order to maximize production, increase efficiency and speed. Although the system is classical, it still applies to the modern day kitchen. The Head Chef has to take up the leadership role by delegating tasks to groups on the basis on specialization.

Situations of Good Teamwork

During my work experience, I have come across several situations in which teamwork supported critical situations that could not have been resolved easily. A case in point was my workplace experience in a very busy restaurant. In one occasion, we had several guests attending a conference in the nearby area. A total of sixty guests arrived in the hotel at once. All of them had several orders. The situation was unplanned, yet it required urgency because the customers were to go back to their meeting in two hours. The only way to ensure that we could deliver on time was through teamwork. The Head Chief swiftly organized us into groups and assigned us tasks according to our areas of specialization. Each group coordinated to ensure that were attained the set goals. The event was successful because we all worked together as a team while focusing on the set objectives. In addition, we had a leader who propelled the team to work towards delivering the food on time.

Teamwork has also manifested positive results for me essentially when working in a new hotel. It is often difficult for me to adjust to a new work environment. However, when I started working, I realized that working in groups made it easier for me to learn on the job and also provide quality services despite the feeling that a new work environment can be challenging. The Head Chef in my first work area often delegated tasks in groups. Within two days, I was able to master the routine in the kitchen as if I had worked in the hotel several months. Teamwork, was, therefore, a prolific approach that improved my performance in the new work environment, my success was as a result of just working together with others.


The above discussion has highlighted the importance of teamwork in the kitchen environment. Some of the key benefits discussed include the fact that teamwork supports leadership within the kitchen environment. It also ensures the timely and efficient delivery of services, promotes job satisfaction and ascertains that every member of staff is involved in the performing the required tasks. In, conclusion, despite the challenges that are linked to working in groups, it vital to integrate teamwork in the kitchen.


Finn, R., Currie, G. and Martin, G 2010), “Team work in context: institutional mediation in the public-service professional bureaucracy”, Organization Studies, 31 (8), pp. 1069-97.

Gallie, D, Zhou, Y, Felstead, A and Green, F 2012, “Teamwork, skill development and employee welfare”, British Journal of Industrial Relations, 50 (1), pp. 23-46.

Jedah, M 2011, An Examination of the Effect of Employee Involvement on Teamwork Effectiveness: An Empirical Study, International Journal of Business and Management, 6 (9), p202-206.

Jozef 2016, Six Common Misperceptions about Teamwork, Kitchen Management.

Kayse, R 2012, Teamwork in kitchen: What is teamwork? Viewed on 28/8/12 Available at:

Richards, J, Chillas, S, Marks, A 2012, “Every man for himself” Teamwork and customer service in the hospitality industry. Employee Relations, 34 (3); pp. 235-254.

Summers, A 2011, Teamwork in the Kitchen, International College of Hotel Management.