5 Things Gordon Ramsay Can Teach You About Handling Bad Hires

World-renowned Chef Gordon Ramsay owns an inspiring range of restaurants across the globe, from the U.K. and France to Singapore and the United States. With his restaurants serving what some may hail the most delicious and scrumptious cuisine, the maverick has also become a star of the small screen both in the U.K. and internationally, with shows such as “Kitchen Nightmares” and “MasterChef.”

Gordon Ramsay is known for his blunt and straightforward critique onscreen, as he is very peculiar about the rules of cooking in the kitchen and the taste of the dishes. He is undoubtedly a brilliant chef who knows how to shoot a restaurant to millions of dollars in profits. What is his secret? He sieves the people he hires through a tough process and knows how to let the bad ones go.

Gordon Ramsay is straight to the point. Ramsay takes charge of his kitchen and whenever he finds incompetent and or lazy people in the kitchen who lack the same vision as his, he fires them. One clean cut. Whether one agrees or disagrees with Ramsay’s style, we can learn a lot from his proven formula on how to run successful restaurants. What can he teach you about how to handle bad hires?

1. “Get Serious” and Ramsay!  

There is no place for a laid-back person when it comes to serious business. If you want to shoot your sales or productivity, you have to be sure that you let the quickest and the smartest people into your business. Gordon Ramsay is as serious about his kitchen as he could be in a potential war zone. As seen in an episode of “Kitchen Nightmare,” he has been seen screaming saying “take no prisoners, this is business!”

Guess what? The genius is right! It’s high time to prioritize your business and get into it like you really mean it. Be the boss, no matter how much of a Bad Boss image it portrays of you. Because at the end of the day, all that matters is what you got out of it.

2. “Be a Man!”

Firing is okay. The key to cultivating an ideal workplace is to trim the bushes and cut the weeds. There shouldn’t be place for inefficient work ethic or people in your business who are costing you a lot of money with no appreciable feedback in return.

You’ve got to cut out the fat and get rid of the employees (or bring them up) who are not pulling the weight with you. It’s time you pull the weeds out, as they might be hindering your garden’s growth and pulling down a great team. There’s no doubt that bad hires are expensive and are a drain on resources, so don’t waste anymore time. Make the decision — the one that you’ve already been contemplating on. As Ramsay has proven, sometimes being ruthless and knowing what you want can make your business climb the ladder of success faster!

3. “Don’t Sink in Your Reputation.”

Just as Ramsay’s kitchens reflect his great culinary skills, your business or company is a reflection of yours as well. If you have a bad hire in your company, your reputation might be at stake. Do not let that happen to you!

4. “Save the bucks.”

Instead of paying the salary to someone who isn’t working up to your expectations, especially after opportunities for improvement have been given, it’s better to replace them. Bad hires cost you financially and make you end up firing them at the end, which will make you incur costs to hire a replacement.

5. “A Bad Hire is Bad for the Team, Too.”

An employee who does not want to be there is not only bad for your business but also for the team he works with. A bad hire can be hazardous! When you have to put so much time and energy into a bad hire, the rest of the team may feel disengaged.

It’s difficult to stay focused and enthusiastic about work when one member requires so much attention. He or she not only gives sad and dissatisfactory vibes to his team members but also greatly brings down their morale. The team is no longer cohesive because of these individuals.

Hence, the next time you need to hire someone, take your time and do thorough research. Do not let people gossip about your work reputation. And remember to adopt how Ramsay runs his kitchens: make sure to keep an eye on everyone, but more importantly, learn to hire great from the beginning.