Mohammed K.K.’s Post

What elevates a good chef to a great one? It's not just skill it's investing in the right tools.   Imagine holding the key to culinary excellence in your hand. That's the power of professional chef knives. In this reel, Jason E. Brooks, the visionary behind HospiVation, shares his transformative journey from a passionate chef to a sous chef at the prestigious hilltop house.   Find out how to slice through the ordinary and carve your path to extraordinary culinary success. Transforming Restaurant Managers Into Hospitality Leaders with Jason E. Brooks https://bit.ly/3vs5tbC

Read our guide on finding the ideal Executive Chef for your resort – uncover the key traits that ensure culinary excellence!

Being a food and beverage director requires intelligence, sharpness, and the ability to handle big responsibilities. The larger the hotel, the greater the responsibility. It can be challenging to maintain balance during difficult times, but it's important to stay cool, execute, and remember our own humanity. #FoodAndBeverageDirector #HospitalityIndustry #LeadershipSkills #BigResponsibilities #StayCool #Balance

The only thing that can save the hospitality industry. Is the hospitality industry itself. We cannot rely on the government to save us or do any favours. We cannot rely on short term fixes to long term issues. If we are to save ourselves and our business, we must be showing our creative side, apply our Initiative, adjust our way of thinking, look for solutions within ourselves rather than outside, but most importantly we must fight and be strong. #hospitality #hospitalityindustry #restaurants #restaurantmanager #chef #cheflife #chefs #hospitalitymanagement

FACT: Culinary turnover rates are over 70% in the hospitality industry, causing disruptions and financial losses. But what if you had a team that was committed, professional, and could hit the ground running every single time? Meet the League of Extraordinary Chefs—your answer to culinary stability and excellence. 🌟 Discover the secret to retaining top talent and driving profitability. #leagueofextraordinarychefs #wearetheleague #culinaryexcellence #restaurantstaffing #talentmanagement #chefs #cheflife

This is what I got after 30yrs in the Foodservice Industry, which is part of the hospitality industry: I am not a Hotelier. I am not an F&B Professional. I am not a Chef nor culinary specialist. I am not a hospitality expert. I am not a Restaurateur. I do not expect mastery and perfection. I am passionate in what I do: - meaningful hospitality service requires passion and kindness - sustainable hospitality requires passion and kindness. - good business means making everyday teachable, learn-able and achievable moments that requires passion and kindness. - cooking and baking is chemistry that requires passion and kindness. #kindnessmatters #kindnessispassion #sustainabilityiskindness #kindnessisfree #kindnessiscool

Master Chef Exam Preparation Tip: Focus on understanding classical techniques and dishes that allow you to show mastery of fundamentals. Save this post for later to remember this tip. Pictured: MC Russell Scott. Serious about taking the Master Chef Exam? Complete this form: https://lnkd.in/efKimnhF #americanmasterchefsorder #amco #masterchef #professionalchefs #chefs #mastery

Very interesting story about the man who runs the Michelin Guide. As someone who has done restaurant and hotel PR for two decades, I have gone back-and-forth on the overall importance of awards. Do they truly impact the quality of the business itself? Does having a star (or two or three or five, depending on the award) improve the quality of the experience of your guests? What do you think? The most important factoid in this article is this one: "The stars are awarded to the establishment itself, not to a particular dish and not to the chef. A departing cuisinier cannot take their stars with them." So the next time you read a press release referring to the first new restaurant of a hot young "Michelin-starred" chef you'll know it's baloney. #michelinguide #awards #starratings #hospitalitynews #publicrelations https://lnkd.in/eYkvnQMQ

🍽️✨ Exciting Update! ✨🍹 It gives me great pleasure to report on the outstanding results of our recent training session on "Revenue Maximization through Advanced Food and Beverage Management Strategies" with the excellent food and beverage management team as well as General Managers of Baku hotels. Together, we embarked on a journey to elevate our operations to unprecedented levels of excellence, and the results were truly inspiring! Here are some key highlights from our enriching experience: 1️⃣ Revenue Optimization: We explored cutting-edge strategies to maximize revenue across our F&B operations, leveraging insights from OTA review analysis and implementing efficient menu engineering matrices to enhance profitability. 2️⃣ Cost Efficiency: Through meticulous analysis and optimization, we achieved significant improvements in food and beverage cost management, ensuring that resources are utilized effectively without compromising on quality. 3️⃣ Employee Empowerment: Recognizing the critical role of our team members, we focused on strategies to reduce employee turnover and enhance morale, fostering a culture of excellence and collaboration. 4️⃣ RevPASH and Meal Period Efficiency: By fine-tuning our RevPASH (Revenue per Available Seat Hour) and optimizing meal period efficiency, we're able to deliver exceptional experiences to our guests while maximizing profitability during peak hours. 5️⃣ Continuous Improvement: We emphasized the importance of embracing feedback and using it to drive continuous improvement in all aspects of our F&B operations, ensuring that we consistently exceed guest expectations. It was truly inspiring to witness the dedication and enthusiasm of our team members throughout the training. Their dedication to quality and openness to new ideas are what make us stand out in the cutthroat hospitality industry. Here's to a future filled with culinary delights, unforgettable experiences, and continued growth and success! #FoodAndBeverage #HospitalityExcellence #TrainingSuccess #InnovationInHospitality #ServiceExcellence #Frisaga #RevenueOptimisation #RevenueManagement

Age Discrimination in the Culinary World: The Case of a 58-Year-Old Executive Chef In an industry that prides itself on innovation, creativity, and tireless work, chefs are often viewed as culinary artists capable of transforming simple ingredients into memorable experiences. Yet, the hospitality and restaurant sectors, known for their relentless pace, can sometimes be unforgiving. #Executivechef #FredericBreuil