Norm Calmeyer’s Post

The life of a sous chef! Here are some thoughts that might be running through their mind: Pre-Service -Okay, let's get this station ready. Knives sharpened, mise en place prepped, and station organized. - Hope the chef doesn't change the menu at the last minute again... - Why do we always run out of thyme on Fridays? During Service - Fire! Fire! Pick up, pick up! (Internal monologue when expediting food) - How did we go from zero to slammed in 5 minutes? - Please don't let the line cook mess up the specials again... Post-Service - Made it through another service without losing my mind. Mostly. - Note to self: restock the walk-in fridge and reorder those pesky thyme sprigs. - Why do I love this job again? Oh right, the thrill of the kitchen... The Daily Grind - Another day, another dozen pounds of onions chopped. - Why do chefs always yell? Can't we just communicate like civilized humans? - I swear, if one more person asks for gluten-free, vegan, soy-free options... The Passion - There's something magical about transforming raw ingredients into a masterpiece. - The smell of freshly baked bread... it never gets old. - When the chef says 'good job' after a tough service, it all feels worth it. The Stress - We're short-staffed again. Joy. - Why do orders always come in at the worst possible moment? - That health inspector visit is looming... hope everything is up to code. The Camaraderie - My kitchen crew is my second family. We survive together. - Late-night talks with the pastry chef about life, the universe, and everything. - Kitchen pranks: when you least expect them, they always make you laugh. The Dreams - One day, I'll run my own kitchen... with a sane staff and endless thyme supplies. - Food festivals, cook-offs, and culinary competitions – bring it on! - The perfect dish, the perfect service, the perfect kitchen... the pursuit of perfection. These thoughts capture just a glimpse of the sous chef's mindset – a mix of chaos, creativity, and culinary passion.

Friday observation - is it just me but do most people in the hands on food supply & cooking industry have ADHD ? I am sure I do (un-diagnosed) but seriously who else would do this job. Every thing can change in a minute and you have to stand up or go home. (PS we don't go home). After a number of tough months in this industry; that we are all feeling i just let myself a moment to reflect on whats happening and have a good look at what some of my white collar mates do in a day. I would love them to see if they could handle a job in a kitchen, food manufacturing or in the supply chain for just for a couple of days .. NO WAY. ADHD is where creativity, resilience, resourcefulness, innovation, determination to finish, on the spot problem solving, passion, and so many more great attributes thrive. From my perspective ADHD is integral to the food industry workforce. You almost have to have it to survive. At the heart of he industry are Chefs, cooks, food manufacturers, suppliers that do ridiculous hours, crazy jobs, solve crazy problems but get the job done every day. Why do we do it ... Its complicated .. but someone has to. Rant over ... back to work. NEW 2024 product list available contact us at orders@chefspantry.com.au #foodservice #food #restaurant #catering #foodie #chef #hospitality #foodporn #restaurant #instafood #cheflife #foodstagram #foodserviceindustry #chefsofinstagram #foodserviceequipment #fooddelivery #restaurantsupply #foodlover #horeca #chefs #bakery #instagood #restaurantes #foodphotography #delicious #gourmet #cook #freshfood #salad

#hiring Prep/Line Cook, New York City, United States, fulltime #jobs #jobseekers #careers #NewYorkCityjobs #NewYorkjobs #HospitalityTourism Apply: https://lnkd.in/gZjXEzvc Payrate based on experience Job Summary The Prep Cook is responsible for preparing ingredients for use in dishes according to standard recipes to ensure guest satisfaction is consistent with the Company standards. Consistently fostering a spirit of harmony and cohesion between the kitchen staff and service staff. II. Essential Job Functions Job Activities Prepares and measures ingredients for use in dishes.Washes and chops vegetables and other food items.Maintains food quality in accordance with restaurant standards.Receives and stores all products as prescribed.Maintains a clean and safe kitchen.Follows all health and safety regulations.Follows all Food & Beverage regulations.Controls waste.Communicates all problems and ideas for improvement to management.Communicates and works together with coworkers as a team.Fills out all forms as prescribed.Maintains all equipment and utensils.Organizes all areas of the kitchen.Follows proper rotation procedures.Labels and dates all products prepared.Follows management's instructions and suggestions.Knowledgeable about food preparation methods and techniques.Coordinates food service with other departments as necessary.Assists with the purchase and inventory of the food supply.Follows all sanitation guidelines. Attends meetings / training sessions as required by the management team.Arrives at work for a scheduled shifts and is punctual, always following company absence, lateness procedures if unable to do so. Personal Competencies These describe the behavior you will need to demonstrate to carry out your job effectively: Maintains a high customer awareness by approaching your job with the customers always in mind.Is financially aware of costs involved in the operations and are responsible to control costs.Is motivated and committed to your personal development, approaching all tasks with enthusiasm and seizing opportunities to learn new skills or knowledge in order to improve your personal performanceIs adaptable, responding quickly and positively to changing requirements, which may mean getting involved in procedures that are not normally part of your day-to-day responsibilities.Maintains high level of teamwork by showing co-operation and support to colleagues in the pursuit of department and restaurant goals. To have a positive impact, taking personal responsibility and initiative to resolve issues, always clearly communicating with both customers and colleaguesEnsures that the quantity of work is sufficiently productive under the normal business levels. III. Additional Duties Performs other job-related duties as directed.Works as a team player at all times and is prepared to be flexible in order to ensure that operations are always as efficient and profitable as possible. I

I worked as a professional Chef for almost 4 years. Then after Corona, I got back to work in Product again. This was one of the most interesting detours I personally took in my 12 years career. Here is how being a Chef and being a PM is almost very similar: 1- 𝐓𝐡𝐞 𝐡𝐞𝐚𝐭 🥵There is a famous line in the kitchen that says “If you can’t handle the heat get out of the kitchen”. Same as the meeting room and handling stakeholders, if you can’t handle back and forth negotiations while all odds are against you, find another job. Remember a PM isn’t the sole decision maker, but has a huge influence over decisions. A little pinch of salt and a little dash of pepper will get you forward. Just remember, people have different tastes. 2- 𝐓𝐡𝐞 𝐩𝐚𝐧𝐬 𝐨𝐧 𝐟𝐢𝐫𝐞 🔥 Do you know how pans catch fire? One of the ways is when the natural juices from proteins or vegetables get mixed with oil and a little heat and boom, your pan is on fire. When this happens the world suddenly seems to be running much faster. You leave the pan on fire for too long your food gets burnt. But without the fire, you won’t get the nice char and taste on your food. You as a PM need to find a good balance between which fires are good, which are bad, when to turn it off and when to keep it on. And above all, you need to have a chill vibe while all this is happening to be able to control it like a pro. Remember, not all fires start screaming. Some of them are shy like the raw vegetables. But they still cause a fire. Same like your stakeholders. Your job is to get the char without burning your roadmap. 3- 𝐓𝐡𝐞 𝐬𝐦𝐨𝐤𝐢𝐧𝐠 𝐨𝐯𝐞𝐧 🍳During my time in the kitchen and specifically in the rush hour, I would find myself standing in front of six big burners, with six big pans, cooking six different dishes all at the same time. How did I do this? I knew by heart ( and by smell 😃 ) which Ingredients cook slow and which of them cook fast. The secret here was making sure I kept moving all pans simultaneously to not burn any dish and to not undercook as well any of them. This is prioritization for a PM. You have a lot of stakeholders, a lot of features and not all of them are important now. Some of them will need to stay longer so that they’re not undercooked and some of them need to get out now so they’re not burnt. Balance is key. And keeping a good posture in front of a smoking oven with a confident smile will keep everyone around you happy and trusting that you will make the right decision for the company. Kitchens are hot, loud, filled with people coming from all sorts of lives. Same as Product. You are the head chef. Your job is to run the show, balance the fires and present your customers with dishes that will keep them coming back again and again. This is product management. #fromcheftopm #productmanagement #handlewithcare

🌟 Skills vs. Experience: What's the Difference?🌟   In the professional world, both skills and experience play crucial roles, but they aren't the same thing. Let’s break it down with a simple example:   Imagine you're hiring a chef for your restaurant:   🔹Skills: This is what the chef knows how to do. Can they chop vegetables quickly and evenly? Do they know how to make a perfect soufflé? Skills are specific abilities and knowledge acquired through training and practice.   🔹 Experience: This is about how much time the chef has spent in the kitchen and the situations they've encountered. Have they worked in a high-pressure, fast-paced restaurant before? Have they handled large events and customized menus for special dietary needs? Experience brings context and depth to their skills.   💡 Example:   - A chef straight out of culinary school might have excellent knife skills and a deep understanding of cooking techniques (skills). However, they may not yet have handled a busy Friday night dinner rush (experience). - On the other hand, a chef with 10 years in the industry has likely faced and overcome many challenges in the kitchen, making them adept at problem-solving and quick decision-making under pressure (experience). They may have also learned and refined numerous recipes and techniques over the years (skills).   While both skills and experience are valuable, what matters most often depends on the role and context. For a highly technical task, specific skills might be crucial. For roles that require quick thinking and problem-solving in varied situations, experience could be more important. Ideally, a balance of both creates the most competent and adaptable professionals but definitely skills and experience are not directly proportional to each other.   📩 Please feel free to contribute additional insights to enrich the discussion and If you found this post valuable, don't hesitate to like, comment, and share it within your network.💡   #CareerDevelopment #Skills #Experience #ProfessionalGrowth #JobSkills #WorkExperience #CareerTips

How to Keep a Private Chef Forever: Tips for a Lasting Relationship Introduction: Hiring a private chef can be a game-changer for busy individuals and families who value fine dining and personalized culinary experiences. However, keeping a private chef long-term requires more than just a paycheck. In this article, we'll explore the essential tips to foster a lasting relationship with your private chef and ensure their continued service. 1. Respect and Trust: Build a foundation of mutual respect and trust by: * Communicating openly and honestly * Valuing their expertise and opinions * Maintaining confidentiality 2. Competitive Compensation: Offer a fair and competitive salary or hourly rate, considering factors like experience, qualifications, and local market standards. Regularly review and adjust compensation to show appreciation for their dedication. 3. Benefits and Perks: Consider offering benefits like health insurance, paid time off, and training opportunities to demonstrate your investment in their well-being and career growth. 4. Clear Expectations: Establish and maintain open lines of communication regarding: * Menu preferences and dietary needs * Cooking techniques and ingredient sourcing * Meal planning and scheduling * Household duties and responsibilities 5. Flexibility and Adaptability: Be understanding and accommodating when unexpected situations arise, such as last-minute changes or special requests. 6. Professional Development: Support your chef's ongoing education and skill-building through workshops, classes, or conferences, enabling them to stay current and innovative. 7. Positive Work Environment: Create a welcoming and organized kitchen space, ensuring your chef has the tools and resources needed to excel. Foster a warm and respectful household atmosphere. 8. Gratitude and Recognition: Regularly express appreciation for your chef's hard work, creativity, and dedication. Celebrate their successes and milestones, no matter how small. 9. Long-term Planning: Discuss and plan for future culinary needs, events, and special occasions, demonstrating your commitment to their continued service. 10. Loyalty and Support: Show unwavering loyalty and support, even during periods of transition or change. This will cement your relationship and encourage your private chef to remain a valued member of your household team. Conclusion: By implementing these essential tips, you'll not only retain your private chef but also nurture a lasting, harmonious relationship built on mutual respect, trust, and appreciation. Enjoy the culinary excellence and personalized service that comes with having a dedicated private chef by your side for years to come. It was very nice I took this post from someone

Personal Chef Myth #1 One of the most common misconceptions about hiring a personal chef is that it's too expensive. The truth is, our clients actually find themselves saving money because they aren't going out to eat as often and their chef is utilizing ingredients that are already in their kitchen- preventing multiple grocery trips a week! #ChefsForSeniors

A good opportunity

Sous Chefs Common Sense Communicationwith the Junior Chefs. A Chef de Partie made a mistake : he made a vegan arancini and pane it using beaten eggs and milk, plain flour and bread crumbs. Chefs what is the best way to handle mistakes in the kitchen?? Sous Chef : realising the impact of this mistake on veganism I get emotional , and act accusatory and making the Chef de Partie feel stupid . What message did I just sent to the Chef de Partie ?? Please comment your answer in the comment section.

Know your worth! CLIENT – How much will it cost to do this job? CHEF- $2,800 dollars to feed 50 people CLIENT – That’s too expensive for this job! CHEF – How much do you think it should cost? CLIENT – $800 max! It’s a simple job! CHEF – I can’t do the job for so little. CLIENT – People in your line of work wants to make a huge profit! CHEF– I’m sorry you feel this way. Why don’t you do the job? CLIENT – But, but, I don’t know how to do any of that. CHEF – For $900, I can teach you everything you need to know to do the job. You can then use $800 to do the job, and you’re still saving $1,100. Also, you will obtain all the knowledge and the experience for the next time you need to do this job. CLIENT – Deal! CHEF – Great! To start, you need to buy decor/display and food warmers. You will need a knife kit, menu options, food supply, recipes and skill. CLIENT – But, I don’t have any of those things or the experience and I can’t buy all that for just one job! CHEF – Ok. I can rent you my knife kit and display setup equipment for another $300. You’re still saving $800. CLIENT – That’s cutting my savings, but I will rent your equipment. CHEF – Perfect! I’ll be back Saturday and we can start. CLIENT – Wait! I can’t Saturday. I only have time today. CHEF– I’m sorry, I only teach others on Saturdays. I have to prioritize my time and my equipment needs to be in other jobs I have during the week. CLIENT – Ok then. I will sacrifice my family’s plans on Saturday. CHEF– Right, me too! Oh, I forgot. If you’re going to do the job yourself, you need to buy the food. There’s a high demand nowadays, so your best bet is to get a truck and be at the chef store by 7am before other chefs and restaurant owners get there. CLIENT – AT SEVEN IN THE MORNING? On Saturday? That’s too early for me. I don’t even have a truck! CHEF– I guess you’ll have to rent one. By the way, do you have some helpers to help you load the truck? CLIENT – You know what? I’ve been thinking. Probably is better for you to do the job. It’s better to pay you to do the job right and not having to go through all that hassle. CHED – Good thinking. Sign here and let me get to work. This is the truth. People are not just paying for a job, they are paying for knowledge, experience, tools, time, family sacrifices, and other things you bring to the table. Don’t let others dictate your worth. ~Chef 💯 original Post by Chef Sterling Wright https://lnkd.in/ehMGbWAq?