Serge Pradier’s Post

Explore the hierarchy of culinary perfection with SIMS. From Chef de Cuisine to Sous Chef, discover the roles that create dining magic! 🎩🌟 #restaurantlife #restaurant #hospitality #positions #reel #reelitfeelit #réel #simshospitality

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Ready to hire top-notch chefs for your restaurant or event? Here are 3 easy steps to hire a chef from Quik Chefs! Quik Chefs has got you covered! 😉 #HireAChef #RestaurantChefs #EventChefs #ProfessionalChefs #TopChefs #chefservices

Executive Chef vs Chef de cuisine: Executive Chef (aka Group Chef) The very top of the kitchen management structure. Only the largest establishments have an executive chef, and it is primarily a management role; executive chefs are often responsible for the operation of multiple outlets, and thus they do very little actual cooking! Head Chef (aka Chef de Cuisine) Chef de Cuisine is the traditional French term, and although it’s slightly more common in European kitchens, head chef is the title used most prevalently around the world. Achieving the role of head chef requires many years of culinary education and often decades of experience in multiple positions in a professional kitchen.  The head chef generally controls the whole kitchen, from managing kitchen staff and controlling kitchen costs to liaising with suppliers and creating the menus. Depending on the restaurant and the individual, much like CEOs in the corporate world, the head chef will often delegate much of the day-to-day running of the kitchen to individuals lower down the hierarchy, such as the sous chef.

Wow, Chef!  Ugh, Bartender… The prestige of a profession is determined by society. Sadly, even highly-paid bartenders often find that outside the industry, they aren’t seen as significant. This is why no parent ever says, “When you grow up, become a bartender, and we’ll be very proud of you.” It’s also why the hospitality industry faces a constant staffing crisis. Within the industry, there is pride. But it would be great to have that recognition from the outside too. Point 2. Zurich. Guest Shift at IGNIV Restaurant, 2 Michelin Stars, 17 Gault&Millau Points. Introducing restaurant guests to mixology.  (Find Point 1 in our previous post) The closest field to a bar is a restaurant. We came up with a four-handed guest shift: the perfect union of mixology and fine dining. We love the trend of combining the best in hospitality under one roof. The more attention people in restaurants pay to drinks, the higher the prestige of the bartender profession will become. This is one of our agency’s missions. Conclusion 2 We can raise the prestige of bartending not only through industry changes but also by elevating drink standards in restaurants, on aeroplanes, and in buffets. Picture a world where you can savour a delicious, trendy, well-balanced drink in stunning glassware anywhere on the planet... Isn't that amazing? As drinks gain importance, so will the prestige of being a bartender.

What is a chef de cuisine vs. executive chef? According to the kitchen brigade system, the chef de cuisine is second-in-command to the executive chef. However, sometimes restaurants will have either an executive chef OR a chef de cuisine, rather than both positions. Below the chef de cuisine is the sous chef de cuisine (colloquially known as the sous chef) #kitchenlife #culinary #chef #learning #skilletkitchen

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Chefs are the backbone of the hotel and restaurant industry, yet their stories and struggles often go untold. With "Aap Se Karamat," we’re bringing their journeys into the spotlight. #karamatfoodservice #foodindustry #foodservice #Chef #internationalchefday #readytocookfood #culinary #restaurantowners #readytocook

🤔 Ever wondered where the term Item 86 comes from and its significance in the restaurant and hotel industry. 👑 During the time of Kings and Queens, one King decided to throw a grand feast to celebrate. The King's head chef was tasked to prepare a huge amount of food, and so he created a market list with over 300 items. 📝 After sending his team to purchase the items, they returned with all the items on the list, except for one - item no. 86. From that moment, the head chef and his kitchen team began using Item 86 as a term whenever an item was not available. 🍽 Today, this term is still commonly used in the restaurant and hotel industry to indicate that an item is no longer available. It's a reminder of the importance of inventory management and the origin of a unique industry term. 👉 Have you ever used or heard the term Item 86 being used in your favourite restaurant or hotel? Share your experience in the comments below! #Item86 #RestaurantIndustry #HotelIndustry #HistoryBehindTheTerm

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