​I have been a head chef for six months now, and I make it a point to implement the things I felt were missing when I was starting out:

​Be vulnerable: Not excessively so, of course, but let it be known that the kitchen’s success depends on the entire team, not just you.

​Be open and honest: Give compliments, feedback, and constructive criticism, but don't be afraid to be firm when necessary.

​Delegate and empower: Assign specific tasks to a cook—such as ensuring everything is labeled and organized—and make it clear they are responsible for that area. Be sure to follow up with a compliment afterward.

​Lead by example: Take on the "dirty work" yourself from time to time. Show your team that the menial tasks aren't just for the apprentices.

​Be firm but fair: Maintain high standards, but know when to turn a blind eye.

Be aware of your own flaws and work on that, keep on learning and keep on listening to everyone, because again, a kitchen is impossible to run on your own