It’s an extremely common thing these days for a chef to get somewhat hot, and then all of a sudden that chef is opening up a restaurant everywhere.
Social media (Facebook, Twitter, Whatsapp, Instagram, TripAdvisor, Pinterest, etc.) has overtaken the "sword and the pen" in terms of information dissemination. It is as useful and conversely as dangerous as the sword and the pen.
In any restaurant that has a reservation system, no-shows are inevitable. However, there are also lots of steps you can take to reduce them drastically! We have spoken to four experienced chefs about their thoughts on reducing no-shows, and here is their advice.
Being a head chef means you have lots of responsibility in the kitchen. You're responsible for getting food orders out on time, ensuring each dish is made to a high standard, and the other chefs are working well together.
The word 'chef' is not only about wearing a nice white jacket (or one of the trendy coloured ones preferred by many) with your name on it and putting a set of ingredients to create a dish.
20 years ago, when I started my career in the hospitality business, I did not have a real direction for my career.