From screaming chefs on reality TV to tired hostesses at your Friday-night local, the restaurant industry tends to have a reputation for being a challenging work environment. Yet a growing number of local chefs are going to great lengths to make the workplace a more supportive, thriving space that their staff wants to be in.

Cultivating a supportive environment

Roxy Mudie, head chef at Eat Out 2-star restaurant The Waterside at Cape Town’s V&A Waterfront, says creating a positive work environment starts with leadership. “A kitchen isn’t an ‘every person for themselves’ environment – everyone should feel as though there will always be someone to step in and help, should they need it,” she says.

Open communication – on and off shift – is crucial. Mun Manal, owner and founder of Ukkō in Johannesburg, gives the practical example of servers wearing an earpiece during busy service so that senior staff can speak to them directly. “It’s just one of the ways we make sure things run smoothly, and that everyone feels supported.” Jessica Munisamy, executive chef at Modern Tailors in Johannesburg and Pretoria, says building a direct relationship with her staff, and understanding everyone’s background and ambitions, helps greatly. “I personally ensure I check in with them regularly, and pay attention to behavioural changes or demeanour.” The food and beverage manager at Eat Out star restaurant Hōseki in Stellenbosch, Nicholas Cloete, agrees that he focuses on connecting with staff to make sure he can support them. But this type of camaraderie is also built through small positive habits. “We end each briefing with a loud, in-unison, ‘One team!’, which drives the spirit of collectiveness and teamwork, and in turn creates an ethos of wellbeing,” he says.

To read the full story, grab your copy of the 2025 Eat Out Magazine – on shelf at your nearest Woolies or online for R130.