How can a culinary leader resolve conflicts in the kitchen?

In as much as human beings live together there are bound to issues, misunderstanding, conflict amongst the people (kitchen) due to characters of individuals, Some of the practical examples of conflict in the kitchen are: Acceptability amongst the staff; like when kitchen is organize, staff are employed from different background with various discipline from professional to unprofessional, when they are newly employed, some form group with a particular interest of individuals, so it takes time for new staff or other staff to accept themselves, with good head of the kitchen (CHEF) He or she be able to unite the the kitchen staff amicably. Others like backbites, gossip, accepting correction, mode of communication amongst the the kitchen staff

One of the most often conflict in the kitchen is ``Acceptability`` amongst the staff (kitchen and service) 11111111111111111

In the kitchen we have people with different staff with their voices, some speak with low tone why some with harsh voices, but the most important model is to add please, could you help, i beg, kindly, do assist me, take time to explain to your colleague in the kitchen, talk with respect, show respect, be humble in interactions with colleagues, never raise your voice while communicating, learn how to respond with humility to other staff, never judge or take side, avoid been emotional on issues, be it Rota, look for ways of amicable resolutions.

Wisdom is profitable, so apply wisdom in dealing worrying parties in the kitchen, seek clear vision of the issues before applications, never favour anyone, be prudent and just when addressing conflict in the kitchen or elsewhere. There should be equal respect amongst staff, same respect across board, between junior and senior staff respectively. Show love to one another.

in resolving conflict in the kitchen, the Head Cook (Chef) should set a guideline in to achieve a lasting Peace amongst staff Now the staff do their Rota (roaster) themselves, roles and responsibilities are given and monitored, cameras are in strategic locations to deter the kitchen staff from incessant conflict

The best to create a balanced atmosphere in the kitchen is to ensure that the guilty are punished accordingly to deter others from repeating such issues that bring conflict amongst the staff in the kitchen, drastic measures are taken to wade others from such bad habits, ensure proper things are to avoid issues, ensure full operation of standard, never compromise anything, do not allow too much of play which make the staff to look down