Tŷ Hafan’s Post

Here is how I enjoy the Passion of Being a Disabled Private Chef on my own Being a chef in the corporate industry is insanely hard, its very stereotyped not in the way of men only, all drinkers etc. Most restaurants won't hire a chef that can not lift heavy items of stock ie 20L of oil etc, scrubbing floors,14 hour shifts. This is the issue as being in the corporate industry as people just assume I'm lazy . My disabilities are more inside my body then out the body. To most people I look like a healthy woman when in fact its the total opposite! Being a private chef with disabilities is a journey fueled by passion, resilience, and creativity. Every day, I embrace the challenges of fibromyalgia and endometriosis, finding strength in the art of cooking. My disabilities don't define me; they inspire me to pour my heart into every dish I create. Cooking is my canvas, and with each meal, I strive to craft unforgettable experiences that bring joy and connection to my clients' lives. The obstacles I face only deepen my commitment to my craft, proving that with determination and love for what you do, anything is possible. I am grateful for the opportunity to share my culinary creations, making every dining experience special and memorable. Cooking isn't just my job—it's my passion and my way of bringing a little magic into the world. I hope to be able to have the privileges of bring Dinner Is Served to your kitchen! #thatstrategyclubvisibilitychallenge #BehindTheScenes #trustyourchef #exploremore #communicationiskey #dinnerisserved🍴 #healthiswealth #businessowner #supportlocalbusiness #foodiegram #privatecatering #helpingothers #takingtheleap #Foodie #PrivateChef #passion #chefstable #booknow #inhouseservice #chefsofinstagram #cheflife #chef #dinnerisserved #businesswomenuk #smallbusinessowner #privatedinner #privatedining #explore #explorepage #hungry

Thankfully my wife is not on LinkedIn. OPEN VACANCY: Chef De Partie. (Station chef). If you know this ace this little game called Overcooked 2, you know it’s a simple premise. It throws out various scenarios & recipes and you and your team do you best to not annoy any customers & get food out the door. It’s pretty fun when it’s simple. Me and the wife love each other. We are high fiving each other over our three star 🌟 🌟 🌟 ratings. ‘Would you like a cup of tea darling?’ And then the game changes. It throws in barriers. It throws in unequal tasks so the work can’t be 50-50. Throws in extra recipes. You have to make more with less. We ain’t smiling at each other now. My wife is snarling at me, asking where are the clean plates, and she needs a cooked rice to go with her sushi. I’d love to say I’m coolly sat in the middle of the chaos, but alas. When it’s her turn to be under the cosh - where’s my cooked chicken Emma? ‘Your letting the team down Emma, the steamer needs to be on point. That’s the bottleneck’ It does such a good job of sucking you in, thinking you’ve cracked it and then the game changes on you. It’s tough, but a cracking little game. And if you still think I’m talking about Overcooked 2, well Fairplay. Anyway. WANTED: Chef De Partie.

Dream of a career as a chef without the hectic restaurant hours? Consider a culinary path in aging services to share your love for food with stable schedules and work-life balance. Plus, you'll have the opportunity to make a meaningful impact on older adults' lives. Find opportunities near you! https://bit.ly/4d8zzR6 #AgingServices #CareersInCare #SupportFamilies #MakeADifference #WorkforceDevelopmentMonth #AgingServices #CareersInCare #SupportFamilies #MakeADifference"

What Makes a Great Sous Chef? For me, a great sous chef understands the value of everything they touch. - They know pots, knives, and equipment cost what they cost, and they take care of them. - They make sure food isn’t wasted unnecessarily—nothing goes in the bin that could be turned into stock, a purée, or something useful. - They show fiscal responsibility for the resources they’re given, respecting the effort and cost behind them. - They cares naturally. They are already thinking about the big picture and how they can contribute to a better, smarter kitchen. In my opinion, that’s the kind of person who’s on their way to being a great sous chef. What do you think? What qualities do you look for in someone ready to take on the sous chef role?

**Starting your journey as a commis chef in a new kitchen? Here are some quick tips to make a great first impression:** 1. **Arrive Early:** Punctuality shows commitment and respect for your new team. 2. **Be Prepared:** Bring your own knives, notepad, and any other essential tools. 3. **Listen and Observe:** Pay close attention to instructions and kitchen dynamics. 4. **Ask Questions:** Don’t hesitate to seek clarification if you’re unsure about something. 5. **Stay Organized:** Keep your workstation clean and organized at all times. 6. **Help Out:** Show initiative by assisting others during downtime. 7. **Positive Attitude:** Approach every task with enthusiasm and a willingness to learn. **Good luck, and happy cooking! 🍽️**

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What Makes a Great Sous Chef? For me, a great sous chef understands the value of everything they touch. - They know pots, knives, and equipment cost what they cost, and they take care of them. - They make sure food isn’t wasted unnecessarily—nothing goes in the bin that could be turned into stock, a purée, or something useful. - They show fiscal responsibility for the resources they’re given, respecting the effort and cost behind them. - They cares naturally. They are already thinking about the big picture and how they can contribute to a better, smarter kitchen. In my opinion, that’s the kind of person who’s on their way to being a great sous chef. What qualities do you look for in someone ready to take on the sous chef role?

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👨🍳 Why Using Agencies for Gaps in Your Kitchen Makes Sense 👩🍳 In the fast-paced culinary world, finding the right chef for your team is crucial. However, the search for a permanent replacement can take time. Here's why temporary chef can be a game-changer: 🕒 Immediate Support - We provide immediate access to a pool of talented chefs who are ready to step in at short notice. This ensures continuity in your kitchen without compromising on quality. 🙆♂️ Flexibility - Hiring a temporary chef offers flexibility. Whether you need a chef for a few days, weeks, or months, we can tailor solutions to match your requirements. 💷 Cost-Effective Solution - Engaging agencies can be a cost-effective interim solution compared to the costs of hiring a full-time chef immediately. At CJUK, we understand the importance of keeping your kitchen going. That's why we partner with fantastic chefs to ensure seamless transition while you search for your next permanent chef. If you're looking to fill a gap in the kitchen, please get in touch with me on LinkedIn or you can call on 01254 355 666. #ChefRecruitment #HospitalityIndustry #CulinaryExcellence #AgencyPartnerships #UKCatering #RestaurantManagement