{"id":31448,"date":"2023-08-09T08:49:29","date_gmt":"2023-08-09T12:49:29","guid":{"rendered":"https:\/\/gfs.ca\/?p=31448"},"modified":"2025-12-23T14:44:00","modified_gmt":"2025-12-23T19:44:00","slug":"tout-le-monde-doit-mettre-la-main-a-la-pate","status":"publish","type":"post","link":"https:\/\/gfs.ca\/fr-ca\/ideas\/all-hands-on-deck\/","title":{"rendered":"Tout le monde doit mettre la main \u00e0 la p\u00e2te"},"content":{"rendered":"
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Pour de nombreux exploitants de l\u2019industrie, la fronti\u00e8re entre la cuisine et la salle \u00e0 manger s\u2019est estomp\u00e9e, la n\u00e9cessit\u00e9 d\u2019une formation polyvalente des employ\u00e9s \u00e9tant devenue cruciale pour la survie de l\u2019entreprise.<\/p>\n\n\n\n

Selon un article de Restaurants Canada publi\u00e9 en mars, on compte pr\u00e8s de 26 700 postes vacants dans le secteur de la restauration et de l\u2019h\u00f4tellerie de la Colombie-Britannique, soit 44 % de plus qu\u2019avant la pand\u00e9mie. <\/p>\n\n\n\n

Service alimentaire Gordon\u00ae<\/sup> Culinary Specialist Darren Lexa, located in Calgary, said cross-training has many pros and very few cons.<\/p>\n\n\n\n

\u00abLa formation polyvalente du personnel, en particulier dans les cuisines, est essentielle dans le contexte actuel de p\u00e9nurie de main-d\u2019\u0153uvre. Lors d\u2019un quart de travail, il n\u2019est pas pratique d\u2019avoir des employ\u00e9s qui ne savent faire que les t\u00e2ches d\u2019un seul poste ou qui poss\u00e8dent un seul ensemble de comp\u00e9tences\u00bb, explique Darren.\u00a0<\/p>\n<\/div>\n\n\n\n

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\"\"<\/a><\/figure>\n<\/div>\n<\/div>\n\n\n\n

Il pr\u00e9cise toutefois que l\u2019une des raisons de ne pas recourir \u00e0 la formation polyvalente est le taux \u00e9lev\u00e9 de rotation du personnel.<\/p>\n\n\n\n

\u00abVous devez avoir un excellent taux de r\u00e9tention des employ\u00e9s pour vous assurer d\u2019avoir un retour sur l\u2019investissement que vous faites dans la formation polyvalente.\u00bb Si vous changez constamment de personnel, il est tr\u00e8s difficile d\u2019optimiser les horaires pour tenir compte de la formation. Cela peut mener \u00e0 l\u2019\u00e9puisement des employ\u00e9s qui essaient constamment de suivre la charge de travail li\u00e9e \u00e0 la formation.\u00bb  <\/p>\n\n\n\n

Darren explique que le concept de formation polyvalente n\u2019est pas vraiment nouveau dans l\u2019industrie, mais qu\u2019il devient de plus en plus courant et essentiel pour de nombreux restaurateurs afin de rester ouverts.<\/p>\n\n\n\n

\u00ab\u00c0 l\u2019\u00e9poque o\u00f9 je g\u00e9rais les op\u00e9rations r\u00e9gionales, c\u2019\u00e9tait la norme, et ce l\u2019est toujours dans les grandes cha\u00eenes nationales. L\u2019attente consistait \u00e0 cr\u00e9er une culture de d\u00e9fi, d\u2019apprentissage et de d\u00e9veloppement pour le personnel\u00bb, mentionne Darren. <\/p>\n\n\n\n

\u00abCela faisait partie de la \"charge de cours\", si l\u2019on peut dire, pour former des \u00e9quipes \u00e0 devenir des exploitants de restaurant de classe mondiale.\u00bb <\/p>\n\n\n\n

Offrez-leur de la formation et ils resteront<\/h2>\n\n\n\n

La sp\u00e9cialiste culinaire de Service alimentaire Gordon <\/sup> Heidi Kise, bas\u00e9e dans la r\u00e9gion de Chicago, pr\u00e9conise la formation polyvalente pour de nombreuses raisons : \u00abLa connaissance est un pouvoir et donne aux gens la possibilit\u00e9 d\u2019\u00e9voluer au sein de l\u2019organisation. Je sais que c\u2019est plus facile \u00e0 dire qu\u2019\u00e0 faire, mais expliquez \u00e0 votre personnel ce qu\u2019il y gagne. C\u2019est ainsi qu\u2019on fid\u00e9lise les employ\u00e9s. Si vous y croyez vraiment, ils y croiront aussi.\u00bb<\/p>\n\n\n\n

Voici ce que sugg\u00e8rent les experts de Service alimentaire Gordon :<\/p>\n\n\n\n

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  • Soyez clair : Indiquez les comp\u00e9tences requises pour \u00eatre chef d\u2019\u00e9quipe, par exemple, et incluez toutes les responsabilit\u00e9s suppl\u00e9mentaires que cela comporte. <\/li>\n<\/ul>\n\n\n\n
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    • R\u00e9compensez : Encouragez l\u2019employ\u00e9 lorsqu\u2019il ma\u00eetrise les t\u00e2ches suppl\u00e9mentaires qui lui sont demand\u00e9es. <\/li>\n<\/ul>\n\n\n\n
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      • Soyez pr\u00e9cis : Ne donnez pas trop de formation polyvalente \u00e0 un employ\u00e9, car vous voulez qu\u2019il reste aussi sp\u00e9cialis\u00e9 que possible. S\u2019il suit une formation pour un trop grand nombre de postes, il deviendra un g\u00e9n\u00e9raliste.<\/li>\n<\/ul>\n\n\n\n

        La peur du changement freine l\u2019usage de la formation polyvalente<\/h2>\n\n\n\n

        La sp\u00e9cialiste des solutions d\u2019affaires de Service alimentaire Gordon <\/sup> Laura Taningco, bas\u00e9e dans l\u2019Ohio, explique que certains exploitants sont r\u00e9ticents \u00e0 l\u2019id\u00e9e d\u2019une formation polyvalente. \u00abJe fais affaire avec des restaurateurs qui essaient de r\u00e9soudre leurs probl\u00e8mes de main-d\u2019\u0153uvre, mais personne n\u2019a encore fait le grand saut, explique-t-elle. C\u2019est la peur du changement et il y a beaucoup de r\u00e9ticence \u00e0 r\u00e9organiser le personnel selon un mod\u00e8le non traditionnel.\u00bb<\/p>\n\n\n\n

        Mais selon Laura, si les exploitants acceptent le changement, ils disposeront d\u2019un \u00abmeilleur bassin de main-d\u2019\u0153uvre\u00bb pour couvrir les quarts de travail.<\/p>\n\n\n\n

        L\u2019autre obstacle auquel les restaurateurs sont confront\u00e9s est que les employ\u00e9s de salle \u00e0 manger craignent que leur salaire soit affect\u00e9 s\u2019ils travaillent dans la cuisine. \u00abIl s\u2019agit alors de savoir comment faire comprendre \u00e0 son personnel pourquoi il faut proc\u00e9der \u00e0 ce changement et en quoi la formation polyvalente est utile\u00bb, ajoute Laura. <\/p>\n\n\n\n

        \u00abEn fait, les exploitants doivent expliquer clairement ce que leur personnel a \u00e0 y gagner.\u00bb<\/p>","protected":false},"excerpt":{"rendered":"

        Les restaurateurs se tournent vers la formation polyvalente comme solution de secours dans un contexte de p\u00e9nurie de personnel<\/p>","protected":false},"author":20,"featured_media":31449,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[122,123,112,69],"tags":[],"class_list":["post-31448","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-catering-small-business","category-hotels-hospitality","category-restaurant-bars","category-running-your-business"],"acf":[],"yoast_head":"\nAll Hands on Deck | Gordon Food Service<\/title>\n<meta name=\"description\" content=\"Maximize efficiency with an 'all hands on deck' approach. 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