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Starting a role in food and beverage? Don't fret, we've got you covered. In our latest blog, we'll share essential tips to not just survive but thrive in your first 90 days. From setting goals to building relationships, we've got the roadmap for success. Whether you're a fresh grad or a seasoned pro, this guide is for you! Let's dive in and make those first 90 days count! https://ow.ly/hSNz50QHPnL #NewJob #CareerSuccess #First90Days #FoodandBeverage

"Excited to share my journey and experiences through this spoken CV! 🎥 As a passionate and motivated Food and Beverage Service Student, I’m always looking for new opportunities to grow, learn, and contribute. Check out my story and connect with me to discuss how we can collaborate for a brighter future. #CV #ProfessionalJourney #CareerGrowth #SpokenCV"

Lessons from the Kitchen to the Corporate World Hong Kong is a Cantonese name that means Fragrant Harbour in English. Culinary fragrances abound in this city that boasts more than 12,000 eateries selling all cuisine from all over the world.  From street food to pan-Asian cuisine to upscale Michelin-starred establishments. One can even hop onto a ferry and go island hopping, sampling fresh seafood cooked right in front of you. Being a passionate cook and having my own YouTube Channel “Bordo’s Kitchen” (all proceeds going to charity), nothing like being in Hong Kong and exploring cuisines and culinary flavors. While addressing Indian Students in Hong Kong at a Career counselling event a few years back, an undergrad student caught me by surprise when he asked whether there were lessons for the #corporate world that I had learnt from my #passion for #cooking. After thinking about it for a few days, I started to write up on lessons from cooking that is applicable to the corporate world. And here are top 5 of those lessons. Lesson 1 (Salt to Taste): No cook or professional chef will ever quantify the amount of salt to put in a dish. They will always say “Salt to taste”. Too much of it or too little will spoil the dish. In the corporate world, this is all about #Attitude. Lesson 2 (Fragrant to Flavor): Each spice brings its taste & nuance and in any dish all the spices must come together to create the flavor. Just because one spice smells good or tastes better does not ensure that the dish will taste better if its share in the mix was increased. On the contrary, it may even spoil the dish. They all must be in the right measure and come together to create the right flavor. That in the corporate world is #Teamwork, with a unique role for each person to play. Lesson 3 (Set Cooking Time): Each dish has a cooking time. You simply need to cook the dish for the time it needs. Otherwise, it may burn or remain under-cooked. This in the corporate world is about Building a Career, each stage along the way needs the time to learn before moving to the next. Lesson #4 (Cooking Utensils): In cooking, one must know which utensil to use for which dish as well as the size of the utensil including the spatula(s). This in the corporate world is Horses for Courses – recognizing that different people are suited to different roles. Lesson 5 (Plating): Irrespective of how tasty a dish is, plating the dish (presentation of the food on a plate) makes ultimate difference to the culinary experience. Appropriate grooming and conduct are its parallel in the corporate world. Lastly, I take comfort from the realization that only the cook knows where he made a mistake, regardless of how the dish is enjoyed by those eating it. That is the essence of #selfawareness in the corporate world. #bordosKitchen #lessonsfromcooking Sriram Karri Aditya Raj Kaul @sudhir Vishal Melwani Aditya Jayaraman Reema Shankar Manish Vyas Abhimanyu Narayanmoorthy Dilip Nair Srinivas BG

Interview Tip for the Week- How do you answer: "What do you hope to learn from us?" This question lets the interviewer understand your reasons for choosing their restaurant and your professional goals. Perhaps you want to climb the career ladder into management, or you're eager to enhance your skills by learning from their seasoned staff. Highlight why their restaurant is the ideal place for your growth and development. Sample Response: "I have a solid background in serving, but I'm particularly keen to refine my skills in fine dining and organized event settings. Your restaurant's reputation in these areas is outstanding, and I am excited about the opportunity to learn from your experienced team."

Rabu Day nine of doing an internship in industry. Date, July 17, 2024 My activities today can be said to be quite relaxing with breakfast guests which are quite controllable. After breakfast around 10 o'clock we clear up and clean the work area, continue to check and heat the spices for the a la carte, make barbecue sauce, mushroom sauce and sauce. black pepper. After that, continue to make the garnish from the potatoes which are shaved and then fried until browned. Today we also conducted additional training which discussed HACCP which consists of the correct storage temperature for freezers and chillers, danger zone temperature along with the ideal temperature for cooking. As well as discussions regarding cross contamination and the correct use of cutting boards according to their use. This can be helps to broaden our insight.

Leanring some insightful things during my internship 🤩 As a Food Safety Officer internship trainee, I've seen firsthand the importance of efficient kitchen processes in maintaining food safety and quality. That's why I want to share with you a game-changing technique: Make Ready Discard (MRD).Mostly in all hotels, restaurants the main thing to ensure is food safety.As i learned a new thing for a game changer in all kitchens is MRDs. MRD is a tag or label and a simple yet effective way to manage food preparation and reduce waste. It's all about preparing ingredients and dishes just before cooking or serving, and discarding any perishable items that have been left out for too long or are no longer safe to consume. I can give you an example like as I observed in Chinese kitchen sauces are used and in bakery powders, food colors, fondents etc are used. So once they are opened, one MRD is pasted on that items like for 1 week, 10 days until then we are using this. The chefs know about this till how many days this product will be completed or not! Not to be confused with food product original expiry date.It’s something else. Hope so! This information will help you in the future 🤩because our first priority is food safety, customer satisfaction, best valuable products! #food safety#internship#food quality #food science and technology

Upon concluding my tenure (2023-2024) as a "Hostel Mess Committee Member" at Food Services Department Forman Christian College (A Chartered University), I reflect on the invaluable experience gained. #KeyResponsibilities 1.#FoodQualityandService a. Monitor food quality and taste. b. Ensure menu variety and nutritional balance. c. Address food-related complaints and concerns. 2.#Communication a. Liaise between diners, management, and catering staff. b. Conduct surveys and gather feedback 3.#CommunityEngagement a. Organize events and activities promoting community bonding. b. Foster inclusivity and diversity. #SkillsLearnt a. Leadership and teamwork b. Communication and interpersonal skills c. Problem-solving and conflict resolution d. Time management and organization I anticipate to apply these skills in future endeavors.

Want to land your dream job in the food and beverage industry? Our latest video has everything you need to know! From perfecting your interview answers to standing out from the crowd, we've got you covered. 🍹🍸 👉 https://lttr.ai/ATzfi #Success #jobinterview #interviewquestions #interviewprep #interviewpractice #practiceinterview #interviewtips

CV TIPS: HOSPITALITY 🍸 Bartender edition 🍸 Did you: ❌ Pour beers in a busy bar ….or did you: ✅ Prepare and serve alcoholic beverages including wine, craft beer, and custom cocktails to 300-400 guests per night Did you: ❌ Make cocktails ….or did you: ✅ Study and memorise 40+ signature custom cocktail recipes. As well as giving quality recommendations to guests. Did you: ❌ Deal with money ….or did you: ✅ Handle and process over £7,000 in transactions per shift, including credit, debit, and cash payments Did you: ❌ Manage inventory ….or did you: ✅ Implement effective inventory control measures, reducing waste by 10% Did you: ❌ Always give good customer service ….or did you: ✅ Receive 10 x 5* google reviews in the last 6 months reflecting excellent customer satisfaction Did you: ❌ Help think of new cocktails for the menu ….or did you: ✅ Introduce signature cocktails that became best sellers, contributing to 15% of monthly revenue Thoughts welcome…💭 Would you like me to continue with the hospitality CV tips each week…? What job role next…?