Md Alfakkar Uddin’s Post

Imagine your career is a party where everyone brings something. 🎉 What are YOU bringing to the party? While some people make delicious beverages, others specialize in salads or desserts. Still others have a flair for decor and creating an inviting atmosphere. 🥗🍲🍝🍰 You are part of an ecosystem. You get to decide who you work with and who you serve. You get to decide what “dishes” you specialize in. So, what are you going to do with this opportunity?? #careerpath #careerchoices #strengths

Take a short break from your #JobSearch to watch one of our #WindCreek #TeamMembers roll some #sushi at the #MARKET. Attention to detail in #foodprep and #plating is encouraged as well as experimenting with #newrecipes! Would you like to start your #WindCreekCareer in the #CulinaryArts? #Careers #Jobs #Career #Job #Dining #Food #SushiRoll

Ever wonder who you'll be dining with? BizLunch matches you with professionals based on your preferences and availability, and gives you a sneak peek at their profile before the meeting. See who’s sitting across the table before you even step into the restaurant. 🚀 Ready to meet your next career connection? Launching soon! #BizLunch #MeetYourMatch #NetworkingOnYourTerms #MatchedForSuccess #LunchBreakConnections #ProfilePreview #NetworkingSimplified

Quick Update & Lesson: If you don't know, I am working two jobs right now to help expedite the process of paying off my car. I serve as a waitress in a high-end(ish) hotel/restaurant in my city. This gig is cool because I've wanted to work behind a bar. This opportunity is helping me to learn so much about food, wine, spirits, and hospitality - a world that was completely foreign to me! During the last month, our restaurant engaged in a wine sales competition - whoever has the most money in wine bottle sales, wins a free-choice bottle of wine. Regardless of the winnings, my competitive fire was ignited. Another awesome server and I stayed neck and neck the entire competition, literally dollars away from each other in sales. Lesson Learned: If you know your product you can find your people, speak passionately about the product, and close the deal. When you know your product you can determine if the people you are pitching to are ripe for the sale. That doesn't mean you shouldn't offer it to everyone, because folks will surprise you. However, if you know your product and its ecosystem, it's a game changer for being able to market to an audience that is ready to buy. For example: A couple dining at the restaurant to celebrate a promotion, orders roasted carrots, salmon, chicken, and potatoes. Recommending a bottle of Pinot Noir to accompany their celebratory meal will pair well with their apps and entrees. Possessing this knowledge allows you to help the guests curate a richer experience for themselves using your knowledge and skill as a conduit.

Did you know that being a chef is more than just cooking? these are some interesting facts about being a chef that iv picked up during my career: - As a chef you gain knowledge of different food cultures through travel and exploration. - Chefs are passionate about their craft, taking pride in creating memorable dining experiences. - We often meet and work with celebrities in restaurants and reality shows. - Chefs develop a discerning palate, able to detect subtle differences in flavors and techniques. - We definitely have a favorite knife, preferring a specific weight and precision. - Chefs always encourage customers to try their signature dishes, often recommending them through waiters. - We truly relish our meals, appreciating the art and craft of food preparation. (if your plate does not look appealing to you, it definitely will not to the next person.)

This week, we're shining the spotlight on Jens Nisson, the Director and Executive Head Chef at Bubble Food!🍽️🫧 We asked Jens six questions to delve into his culinary journey, gain valuable insights into his experiences and explore the essential elements he prioritises when assembling a team for a luxury events catering company!🤩   🔑 What kick-started your career as a chef? “My mum taught me the basics of cooking at a young age - things like how to make a béchamel, a soup or a cake - and I always loved experimenting in the kitchen. When I was at school I worked part time washing up in restaurants and it progressed from there. Moving to London and seeing the wider world of restaurants (and eventually Michelin starred restaurants) really kickstarted it though.”   🔑 What is your favourite dish on your menu right now? “Bubble specialise in very polished, luxurious food but (guilty pleasure) we’ve had a fried chicken doughnut on for a few years now that I never get tired of eating.”   🔑 What would be your number one piece of advice for a chef looking for a new role? “Be careful & choose your roles wisely. There are loads of great places that you could work and a chef’s job is so all-consuming that you’ll want to be spending all that time in a culture that inspires you and with people that you can get on with. That and push yourself. Go for kitchens that really excite you.”   🔑 Who is your culinary idol? “My first meal at the Fat Duck changed the way that I thought about cooking. Heston Blumenthal’s approach to food is so unique - full of his own humour, intellect and intensity - and it inspired me to start to look at my work in the light of my own personality.”   🔑 What has been the highlight of your career so far? “Cooking for - and meeting - the two Princes at the Royal Polo a couple of years ago was pretty exciting. My team perfectly executing a really complex four-course meal for 2200 guests last November was probably the best for me though.”   🔑 What key attribute do you look for in someone when recruiting for your team? “Passion for food and cooking. A candidate needs to show me that they are really committed to the industry, love what they do and put the effort in. Particularly for more senior roles, if they can’t demonstrate that they are inspired by great food and the chefs that create it, then they probably won’t fit well with our team.” What chef would you like to see under the spotlight next?💭 Tag your suggestions in the comments! Goldenkeys.co.uk #jensnisson #executivechef #bubblefood #luxuryevents #catering #london

#Events Capital of the Food World: Becoming Thought Leaders and Solution Providers We've been expanding across geographies—UAE, KSA, India #Events we’ve contributed to: #Gulfood #GulfoodManufacturing #FII #SIAL #WorldSpiceConference #FFCC Exciting New Opportunity: We’re currently seeking a Commis Chef/Cook for #FIEurope in Frankfurt, from Nov 19-21 (10am-6pm daily). Responsibilities include basic cooking, heating, application, and product presentation at our stall. If you know a Frankfurt-based chef interested in this role, please reach out! #ChefOpportunity #FrankfurtJobs #CulinaryEvents #FoodInnovation #FIEurope #CulinaryExperience _The Cartalyst Journey_ - When I launched Cartalyst Food Solutions in 2013, our team began transforming Quick Service Restaurant models. Partnering with Chef Andrew Daniels and @Welbilt, we mastered the art of efficiency—serving up street food staples like Shawarma at lightning speeds (110 pieces in just 12 seconds!) using an advanced clamshell grill. Cooking raw chicken shawarma in 2 minutes 32 seconds with unbeatable texture and juiciness gave us incredible yield and flavor. Beyond shawarma, we developed a live sandwich café concept, delivering fresh, hot sandwiches in just 25 seconds. This journey taught me the value of precision, machine learning, and the sheer thrill of high-energy environments. #QuickService #Innovation #CulinaryEfficiency #FastFoodRevolution #MachineLearning #KitchenTechnology Today, *Classic Catering*—our dedicated team—designs food counters and manages food logistics, allowing companies to focus on sales and save a fortune while we handle every culinary detail. From desserts to sandwiches, pizzas, burgers, pies, and pastries, our solutions bring brands to life, adding value and celebrating the joy of great food. We’re about energy enthusiasm and everything we do enables us and our clients an amazing opportunity to network! #getintouch #CateringSolutions #EventLogistics #FoodInnovation #BrandActivation #CulinaryExcellence #FoodExperience #EventMarketing *Connecting & Creating* : We're passionate about adding value to businesses and events, elevating every occasion with energy, enthusiasm, and unique flavours. #adding value to business #events #gulffood #gulfoodmanufacturing #ConnectingThroughFood #CreatingMemories #BusinessGrowth #CulinaryCraft #Andrew Daniels #welbilt #midasfoodsindia #Cartalyst Food Solutions #Classic Catering

This was yesterday’s roast from a restaurant local to me in Guiseley that has been recommended to me a few times- which really did live up to expectations and I’d say it was one of the best roasts I’ve had in a while! 😍 Got me thinking about the importance of recommendations - not just with restaurants but also with the world of recruitment. Reviews have their place and can be helpful, but they aren’t always reliable. Personal recommendations, on the other hand, carry a unique weight. Just as I trusted my friends’ advice on where to eat, recommendations in recruitment build trust. When someone you know vouches for a candidate, it gives you confidence in their abilities. If someone recommends a restaurant you know that'll offer great food, similarly, referred candidates often bring high-quality skills and experience. They come pre-vetted by someone who understands your standards. A lot of those I’ve helped over the years have come from referrals from my network - so I always value every single one I receive! (We also pay referral fees!) How often do you go off recommendations?

Conversations with Food People is live! 🥳 In Issue 001, Lex Evan® talks with Nidhi Shetty about turning her passion for food and flavor into a social following of 50K on Instagram and now a pop-up restaurant, Rasoda, serving the most authentic Indian dining experience in LA. #saltandmain #foodandbeverage #interviews #publication #newsletter

I remember the first time I stepped into a Michelin-starred restaurant. It was like walking into a dream. The aroma filled the air. The moment food touched my lips, it was pure magic. I left that night feeling like I'd experienced something truly special. Over the years, I've been to countless restaurants that promised the same magic. A few even delivered on that first visit. But then, something changed. The food wasn't as good, the service was slower, and the atmosphere was less inviting. That's when I realized it wasn't just about the initial spark. It was about the consistent flame. I often wondered, "Why some restaurants become legendary while others fade into obscurity?" And the answer is... Just like any other business, consistency is the key ingredient here. Imagine if your favorite restaurant suddenly closed for a month. Would you still be their biggest fan when they reopened? Maybe, maybe not. But I bet you'd have tried a new place in the meantime. That's the reality of the food industry. Customers have countless options. If you’re not consistently delivering an exceptional experience, someone else will. So, what does this mean for us as restaurant owners? ⇾ Be present. ⇾ Prioritize consistency. ⇾ Never stop innovating. These will do the job. #restaurant #business #experience #linkedin #consistency #tips