Salamander Washington DC’s Post

Great opportunities

What are the current challenges in the catering industry? 🤔 Since the end of the pandemic, the catering industry has experienced a large increase in demand. However, its main challenge remains: finding & retaining staff members. A staggering 86% of catering companies report being understaffed, with 40% of them lacking vital roles such as servers and planners and 30% needing more chefs and cooks. What are your thoughts on how to counter these challenges? Let us know below! 👇 #CateringIndustry #StaffingTips #Catering #ContractWork

Imagine you're opening a restaurant. You need to hire: Servers Bartenders Bussers Head Chef Sous Chefs Management Now, let’s say you’ve hired a talented head chef—amazing! But you couldn't find any sous chefs, so your head chef is overwhelmed, doing everything from buying ingredients to preparing and plating dishes. Not surprisingly, your food gets average reviews because the head chef is stretched too thin to focus on the artistry of cooking. 👎 A few weeks later, you finally hire sous chefs to assist your head chef. Now, your head chef can concentrate on creating exceptional dishes and refining unique recipes instead of managing all the mundane tasks. As a result, the quality of your food improves significantly, and customers start raving about your restaurant.👍 This scenario is akin to Managed IT Services. With an MSP handling the technical grunt work, your "chef"—or internal IT team—can focus on what they do best: driving innovation and delighting your customers! #ManagedITServices #2WTech #ITSupport #BusinessGrowth #Innovation

Pretty damn hot, uh? Well, August is one of the hottest months of the year. Let's say we should have expected it a little! Jokes aside, there are people suffering more than us. And they are the cooks, sous-chefs, dishwashers, waiters... in short, all those brigades, either in the dining room or in the kitchen, who also work in the summer so that we can eat, socialize and have fun. But how can you beat the heat in the kitchen? Well, by extracting the hot air, of course! Even better if you are equipped with a compensated-flow hood, which not only expels the hot cooking fumes (the so-called thermal feather), but also introduces air from the outside, both from the reintegration tunnel under the hood (as in hoods with compensation by induction), but also from front diffusion vents. If this is not enough, there is still the possibility that this replenished air can be tempered. So that the work environment is much more liveable, even during the hot, sultry days of August. In conclusion: when you go to eat in a restaurant in the summer, always spare a thought for all those workers who are dying of heat in the kitchen there. If the kitchen is yours, think about the well-being of your employees. Think of a good extractor hood. One from Aluminox, for example! #cateringequipment #foodserviceequipment #restaurantequipment

Question for chefs: If you get hired to manage a kitchen full of staff that's been working in the restaurant for years and has a certain mentality and follow their own rules and regulations and neglect a lot of important kitchen and work rules and standards. How would you address them and try to make them change their bad ways? #chefs #executivechefs #hospitality #questionstoanswer #chefsinkitchen #jobsearch #jobs #lebanon #chefjobs

Please see below!

When I first started as Executive Chef at a new property, there was a Chef there who was running one of the kitchens. Despite their stellar resume and past experience at some of the most iconic restaurants and hotels in the US, they clearly had lost the passion and had created a repertoire of pre-made frozen products and unispiring dishes. I immediately wanted to help this person find that passion. When I pointed out my perspective they began to vent about how their kitchen is too small, their kitchen gets too hot, they need more equipment, and they need more staff. I looked at this chef and said, “I’ll make you a deal. Since I am brand new here, I need you to help me by showing me and our guests what you are actually capable of, using the resources you have. If you can give me that to work with, I promise, I will get you everything on that list.” They agreed. In the weeks that followed, it was apparent that this chef had no intentions of showing me anything because it was easier to just complain about why they can’t and why we are not supportive and “just don’t get it.” ⬇️HERE IS THE MOST IMPORTANT PART⬇️ Because this person did nothing to show what they were clearly capable of, I got them nothing. Then I found their replacement who had gotten everyone excited from day one using the resources we already had. Do you know what I did next? Within 6 months of the new chef starting, I purchased everything that the last chef asked for. I increased the staff size. Even added an HVAC line to their kitchen. I absolutely would have done all of that for the previous Chef. Confidence is great but bad attitudes, ultimatums, arrogance, and excuses are not normally traits that people like to invest in. It will always be assumed that you are maxing out on your potential given the resources you have. If that showing excites people, you will get all the support you need. p.s. your personailty and how you interact with others is a big part of that showing.

Behind every beautifully plated dish, there’s a team of dedicated chefs who work tirelessly to bring culinary visions to life. This picture captures more than just smiles , it embodies the essence of hard work, passion, and camaraderie that goes into every service. Being a chef isn’t just a job, it’s a calling. It’s about waking up before the sun, spending countless hours perfecting techniques, and staying late to ensure every detail is just right. It’s about embracing the heat of the kitchen, the pressure of time, and the demand for perfection with unwavering commitment. But it’s also about teamwork. No dish leaves the kitchen without the collective effort of every single person you see here. From the prep cooks to the sous chefs, every role is vital, and every contribution is valued. Together, we create more than just food we create experiences, memories, and joy for everyone who walks through our doors. This is the life of a chef challenging, rewarding, and filled with endless opportunities to learn and grow. And I wouldn’t trade it for anything. Here’s to the late nights, the early mornings, and the relentless pursuit of excellence. Here’s to the team that makes it all possible. #ChefLife #Teamwork #CulinaryExcellence #PassionForFood #KitchenLife

Calling all the chefs! Even if the kitchen is not your usual playground, #QBIX's Chef Express will make you a top-tier cook. Need proof? Check out the video below!