Like I said a month ago in part 1 of this incredibly fantastic series of posts, communication is vital and essential.
Having already spoken about the chef-waiter communication, this will be about the chef- chef communication, it is just as important, just like all kinds of communication.
In the kitchen like in the real world there are quiet people, people that do not say much, they like to keep to themselves, and thats ok ( but quite is not a normal trait amongst chefs), but if you are to work well in the kitchen with the others, then more then yes or no answers are needed and important.
You could get by of course with a simple yes or no, are the vegetables done? yes, easy enough, but the yes and no certainly does not help on a social plane, you have to be more open, talk about what you are doing always informing so everybody knows exactly where you are in the process.
Its also Important not to talk to much either, some people like myself talk and talk and sometimes you need to beat them with a stick to get them to shut the fuck up, talking gets to be annoying if it is done all the time over a long period of time, but everybody knows that so me saying it is completely redundant
You avoid misunderstandings if you always inform, some people say what they are doing, then when They are done with that they do something different and dont say anything about it, making you think they are still on the first thing, which creates useless confusion and misunderstandings.
We live in a time were information and communication is key, yet there are still some people that insist on living in the stone age.