Tasty Hut, LLC’s Post

Pratiksha was riding her cycle to the Culintch Restaurant. It was her first day of work. She was very excited about it that she did not shut her eyes for even a minute the previous night. She had heard a lot about the Restaurant and would always crave to be a part of it whenever she crossed it or had a meal there. One of the greatest aspects about the Restaurant was its dashing Head Chef, Josh Brahams who had won many accolades for his work and he was the reason that many new Chefs aspired to work there and to be guided by him. Pratiksha cycled quickly towards her dreams but was a few minutes late due to the heavy traffic. A senior chef scolded her for her unpunctuality, but Josh stepped in and spoke for her. She repeatedly made many mistakes like cutting the Veggies in irregular shapes, adding too much salt to the curry, spilling the soup over the counter, over cooking the Meat etc. But Josh would always step in and correct her calmly. Josh did this because he understood what it was to be a new chef, and he also understood their higher levels of anxiety and pressure. According to him, every Head was once a Rookie. As months passed by, Pratiksha excelled in her career due to her ability to learn from her mistakes and the encouragement from Josh. Not everyone may have a good Head as Josh, but it is important to know that everyone makes mistakes and we may also fail. But the crucial things that come with mistakes are Lessons. Keep learning from your mistakes and keep achieving in your career and also in your life! #stories #storiestoread #elt #storylovers #linkedinstories #Lessons #Chefs #Juniors

We tapped into the expertise of industry leaders to uncover the lessons they've learned from their mentors. Here's what they had to share. Thanks Gurmehar Sethi, Hiral Patel, Manoj Rai, Harshleen Lamba and Prateek Malugare for sharing your learnings with us! #restaurants #teachersday #restaurantowners #chefs #headchef

Restaurants Vs Sports Teams. Every restaurant, like a sports team, has players in different positions, but they all work towards one common goal: winning. In the restaurant world, this could be delivering an exceptional dining experience or building a Michelin-star reputation. You’ve got your superstars—like the LeBron James or Anthony Davis of the kitchen—the head chef or the star server. But what about the supporting players? The line cooks, dishwashers, bartenders, even the front-of-house staff. Just like on a team, each person has a crucial role to play. Some are the coach, steering the ship. Some are the motivators—like the Laker girls or die-hard fans—boosting morale and keeping everyone pushing towards excellence. The truth is, every person matters, and without each one playing their part, the team can’t win. So here’s my question: do you think restaurants are like sports teams? How do you see your team coming together to “win the championship”? #Leadership #Teamwork #RestaurantIndustry #Hospitality #Culinary

"Success in business requires training, discipline, and hard work. But if you're not frightened by these things, the opportunities are just as great today as they ever were." - David Rockefeller At the League of Extraordinary Chefs, we embrace the challenges of the culinary industry and turn them into opportunities for success. Dive in, let us help you shape the future of your culinary business. LoEChefs.com #leagueofextraordinarychefs #talentmanagement #chefs #cheflife #staffextraordinary #culinarytalentmanagement #fivestar

#Culinary soft skills are the abilities that allow chefs, and other food service personnel to perform their jobs more effectively while also enjoying it more. Soft skills, in particular, refer to the personality characteristics that allow someone to succeed in this industry and enjoy they work more (there are also technical or hard skills included within the category of culinary abilities). Some of the most important culinary soft skills include organization, leadership, creativity, problem solving, adaptability, communication, discipline, motivation, commitment, and passion. #success #selfdevelopment #selfgrowth #hospitality #chefs #truecooks #foodstyle #chefstalk #hurghada #culinaryarts #culinaryskills #leader #leadership #teamwork #chefs #food #foodlovers #chefslife #kitchen #culinary #executivechef #kitchenmanagement #food #foodlovers #hotels #Egypt

In a restaurant, you’ve got waiters and busboys—two different roles, both essential. The waiter takes orders and serves food, while the busboy clears tables, washes dishes, and gets the place ready for the next rush. It’s easy to overlook the busboy, but without them, the restaurant doesn’t run smoothly. Now, think about your business. Every team has ‘waiters’—the ones front and center, closing deals, meeting clients. But behind the scenes, you need the ‘busboys’ too—the people taking care of the details, ensuring operations flow seamlessly. Both roles are vital. The trick is to respect the value each brings and ensure they’re recognized. With my team, I make it a point to support both sides. The people on the front lines get the spotlight, but I also check in with those working behind the scenes, making sure they know their role is just as critical. A business, like a restaurant, is only as strong as its most overlooked players. Success means every role gets the respect it deserves. So here’s the challenge: make sure your ‘busboys’ know they’re valued. The smooth running of your operation depends on it #TeamFirst #Value #BehindTheScenes #Success #Respect #Growth #TeamWork #Leadership

What helped me was leveraging a culinary back bone to train and standardize kitchen processes. I created a video that explains what a culinary backbone is and how you can develop yours as an Executive Chef. ⬇️ VIDEO LINK IS IN THE COMMENTS ⬇️ This is one of the ways that I help Executive Chefs successfully run their Culinary Operation so it’s NOT running them.    If you’re an Executive Chef ready to transform your approach, send me a direct message saying INTERESTED for more details about my program, Beyond the Food: Mise en Place for the Executive Chef.   ❗️Limited spots, Beyond the Food is an invite only program, not all applicants are accepted❗️ #executivechef #culinaryleadership #miseenplace #beyondthefood #legitconcepts #geraldlford

When producing Pâté and Terrines, clean meat well - remove sinew, silverskin. Save this post for later to remember this tip. Serious about taking the Master Chef Exam? Complete this form: https://lnkd.in/efKimnhF #americanmasterchefsorder #amco #masterchef #professionalchefs #chefs #mastery

What helped me was leveraging a culinary back bone to train and standardize kitchen processes. I created a video that explains what a culinary backbone is and how you can develop yours as an Executive Chef. ⬇️ VIDEO LINK IS IN THE COMMENTS ⬇️ This is one of the ways that I help Executive Chefs successfully run their Culinary Operation so it’s NOT running them.    If you’re an Executive Chef ready to transform your approach, send me a direct message saying INTERESTED for more details about my program, Beyond the Food: Mise en Place for the Executive Chef.   ❗️Limited spots, Beyond the Food is an invite only program, not all applicants are accepted❗️ #executivechef #culinaryleadership #miseenplace #beyondthefood #legitconcepts #geraldlford

🌟 Reflecting on My Experience in the Restaurant Industry Over the years, I’ve had the opportunity to work with many passionate professionals and restaurateurs, and each day I’ve learned something new. One of the most important lessons I’ve learned is that success in the restaurant industry doesn’t just depend on the quality of the food but also on the quality of the relationships built with customers and the team. Investing in people, listening to feedback, and always being ready to adapt have been the pillars that have guided me on my journey. What are the most valuable lessons you’ve learned in your work? #ProfessionalGrowth #LifeLessons #RestaurantIndustry