talentchef’s Post

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Career Crossroad: What's Cooking in a Chef's Head for Their Next Move? Two chef friends 👨🍳 🧔 are chatting about their next career move in the booming #hospitality industry. With innovative concepts, stunning menus, and luxurious setups, job boards are brimming with opportunities, from prestigious #luxuryhotels to exciting standalone concept restaurants. It’s a life-changing decision: Chef 👨🍳: "Mate, have you seen the #job listings? #5starhotel are all over, but those #standalone venues look tempting!" Chef 🧔: "Tell me about it! Hotels offer stability and prestige. Big brigade and top-notch kitchens. Feels like a #Michelinstar setup daily!" Chef 👨🍳: "True, but the hours can be brutal. Who enjoys #sousvide at 2 AM? And the hierarchy – feels like endless #miseenplace !" Chef 🧔: "Ha! Standalone venues are all about creativity and flexibility. Imagine designing your own menu and managing food costs. Plus, you get weekends off and competitive salaries with bonuses." Chef 👨🍳: "So, structure and resources vs. freedom and flexibility. Tough choice! Stability of a hotel or creative playground of a standalone?" Chef 🧔: "I’m torn too! I am sure this question is on everyone's mind 😃 As a #chef turned #recruiter, it's exciting to witness the dynamic shifts in the industry. These changes are bringing the #foodtrends to a new level, allowing us to experience the best of both worlds.

Project: 17 Project Name: Restaurant Lead List Project duration: 3 Day's 1k Lead's Project category: Virtual Assistant I will provide the following Information:  Business Name  Business Address  Google Map Link  Contact name  Company Phone number  Contact email address Targeted Title: 01  Owner  Head Chef  Executive Chef  Operations Manager  Head Baker  Pastry Chef Targeted Title: 02  Purchasing manager  Purchasing director  Head Chef  Executive Chef  Culinary Director  Back of House Manager  Chef Manager #leadgeneration #leads #companylead #linkedinleadgeneration #webresearcher #DataEntry

My First Culinary Experience: Lessons That Shaped My Journey I still remember the excitement when I got the call the from the executive chef at Riccarton Racecourse Jockeys Club, offering me my first job as a commis chef around 15 years ago. It felt like the perfect starting point, and I was eager to learn and grow in such a dynamic environment. One of the best parts of the job was meeting chefs from all over the world, each bringing their own flair and experience. We worked across 5 kitchens, and every day was an adventure. We’d hop into the van, shuttling from kitchen to kitchen, cracking jokes along the way. I’ll never forget the time someone spilled a whole pot of pumpkin soup in the van—it was a messy moment, but we all had a good laugh! A standout moment? Serving the Prime Minister of New Zealand, John Key. The pressure was high, but so was the pride in delivering a top-tier dining experience. Then came Cup Week—the busiest time of the year. With almost 80 chefs working side by side, it was full-on, but it also taught me the value of collaboration and staying cool under pressure. That week was a whirlwind, but it’s one of those experiences you never forget. The lessons I learned at Riccarton carried over into my next role as a Chef de Partie, teaching me to adapt quickly, work under pressure, and thrive in a team environment—skills that were instrumental in my culinary career. Now, in my corporate role, I find those early experiences still guide me. Clear communication, team management, and staying solution-focused in fast-paced situations have become even more essential. Whether in the kitchen or the corporate world, the fundamentals of teamwork and resilience are key. #CulinaryJourney #FirstJobMemories #Teamwork #SkillsForLife #CareerGrowth #CorporateLife #PrimeMinisterExperience

IF YOU ARE ABOUT TO BECOME JOUIR SOUS CHEF HER'S SOME BASICS IN YOUR JOB DESCRIPTION THAT YOU NEED TO KNOW ABOUT YOUR JOB DESCRIPTION IN THE KITCHEN OPERATION AND TEAM WORK HERE IS A QUICK REMINDER ABOUT IT AND THAT'S ONLY A SOME OF OUR WHOLE JOB DESCRIPTION : Kitchen Operations 1. *Assisting Senior Chefs*: Support Executive, Sous and Senior Chefs in daily kitchen operations. 2. *Menu Planning*: Contribute to menu development, recipe creation and menu engineering. 3. *Food Preparation*: Prepare, cook and present dishes to high standards. 4. *Kitchen Management*: Supervise junior staff, maintaining efficiency and organization. Leadership and Teamwork 1. *Team Supervision*: Lead junior kitchen staff, providing guidance and training. 2. *Communication*: Liaise with front-of-house staff, ensuring seamless service. 3. *Mentorship*: Learn from senior chefs while mentoring junior staff.

I am a workaholic. I speak for myself but many of us who are passionate in what we do in the restaurant / F&B industry….probably are. I want to help small business restaurants in Bali. Your operational manager(s) need to be on the floor interacting with guests. Your kitchen manager / head chef is required to be just that Profit is not just profit. Data can work for you. Streamlining product and workloads both front and back. Organizational behaviors. Relying on % to achieve ‘industry standards’ targets is illusive. Cutting labor and quality are not the answers. Help me help you succeed and operate with excellence. #thinkdifferently #restaurant #mindset

Work Location: Macau

Hiring in the restaurant sector is getting brutal.

What is a Sous Chef? In the bustling heart of every successful kitchen, there exists a hierarchy that ensures everything runs like a well-oiled machine. Among the crucial roles within this structure is that of the sous chef. Often considered the right hand of the Head Chef, the Sous Chef is integral to the kitchen’s success, balancing culinary expertise with managerial skills to keep the culinary engine running smoothly. But what exactly does a sous chef do, and why is this role so vital in the culinary world? https://lnkd.in/e-NMqgFv

How to recruit 👨🍳 chefs for luxury hotels Finding exceptional chefs for luxury hotels is no easy task Think about it: - Chefs define the experience that guests remember long after checkout - They blend culinary artistry with the high expectations of five-star hospitality - A great chef not only cooks, but creates memorable moments for guests Here’s the truth: - Traditional recruitment methods don't work for extraordinary talent - Top chefs want more than just a job - They want a platform to express creativity and build their legacy - You need to create an experience as refined as the dining experiences you promise guests How can you attract luxury chefs ✔️ Build relationships before you need them ✔️ Network at culinary events, competitions, and food festivals ✔️ Craft job descriptions that speak to creativity and vision, not just technical requirements ✔️ Showcase your hotel's commitment to culinary excellence through your kitchen infrastructure and sourcing philosophy ✔️ Offer a culture of growth where they can experiment and Remember They are artistic people and you'll have to think outside the box to attract them Your next executive chef isn't scrolling through job boards They are creating masterpieces in another kitchen, waiting for the right opportunity #chefs #luxuryhotels #hotels