Mise En Place Talent’s Post

Being a guest chef comes with many challenges, as every hotel and restaurant are managed and staffed differently.

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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

Tuesday 10/10 (Finalized report) Module: Restaurant Service Operation. Status: Fully booked. Money made: RM 1000++ Mocktail of the day: Rosemary Citrus Spritzer Position that day was: Manager Total Pax: 39 pax Overall service: - It was above average, good for a first time trial as the restaurant has changed its circumstances from 1 restaurant to 2 as we have combined classes with another 4 students. - Teamwork still needs to be improved as there is lack of communication and a clash between two methods and standards of service by both teacher. - My batch (DH1) may be a little tense as today was a practical exam evaluation. - Communication is still not the standards of a fine dining restaurant. - Additional 4 members into our class so there is still the gap of getting to know each other. - 4 absent classmates (1 head waiter and 3 commis) - The lack of manpower means last minute changes in seating arrangement had been made and also the groupings of people per team. - I had to take over as one of the head waiter, mistakes made is with the beverage. As the commi didn't confirm drinks order with the guest at table 13- who ordered only 1 mocktail of the day (MOTD). Came to the table and show up with 2. Problems: - Lack of communication: * Between not only the students but the teachers as well * When commi is blur they did not ask to clear up but just stand around * When the commi is asked to do something by the teacher they didn't run it through with the head waiter * The teacher don't inform any problems or changes to the manager. They just go ahead without the acknowledgement of the manager. - Lack of teamwork: * Some of them are just standing around clueless- head waiters do not know how to distribute the tasks evenly as some of the commis is newly added - Lack of focus during manager slide presentation * Head waiters and commis did not listen closely to what is happening in the slides and asking obvious questions that is already provided in the slides * All of them (head waiter and commis) ignores and use their phones. * All the assigned tables are in the slide and there are still head waiters coming and arguing with the manager (me) about it. Then proceeds to be proven wrong afterwards. - Respect: * Tone, attitude and body language of certain people (head waiter and commi) is indescribably off-putting. * Certain situation told by head waiter and commi is not what actually happened What can be improved: - Communication skills (Major issue no.1) - Teamwork (Major issue no.2) - Respect (Major issue no.3)

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Redefining culinary artistry: what makes an exceptional executive chef?   In luxury hospitality, exceptional culinary talent is the cornerstone of an unforgettable guest experience.   In fact, 86% of travellers state that positive dining experiences are a key factor in whether they revisit an establishment, underlining how key food and beverage services are for repeat business.   At Nuvani London, we’re experienced in accurately identifying visionary executive chefs who can elevate dining to an art form and ensure luxury properties can foster guest loyalty with ease.   Culinary talent with the tools to exceed in this role often show…   – An unparalleled passion for their craft, blending innovative techniques, local ingredients, and varied cultural inspirations – The ability to curate multi-sensory, immersive dining journeys to captivate guests – An embodiment of luxury service, inspiring teams to uphold impeccable standards   From Michelin-starred destinations to idyllic island resorts, our extensive network means that we can identify culinary talent who redefine fine dining, while leaving an indelible mark on luxury hospitality.   Explore our tailored solutions for sourcing exceptional executive chef talent by contacting info@nuvanilondon.com.   #LuxuryHospitality #FineDining #ExecutiveSearch #ExecutiveChef

Not a bad day at our bar! Been told during an interview not too long ago: You can't have your own rock laid back bar without many standards and run a high end F&B operation in a hotel. Is totally different. *It is and I did not get the job* The understanding of the markets and their differences and how to approach them is the key of success not only in Food and Beverage but in hospitality. Every market is different.. every market has potential. #FoodAndBeverage #Hospitality #Concepts

Good opportunity