Essay about Executive Chef

Executive chef: The executive chef is expected to manage as well as train the kitchen, he must supervise the kitchen team and also come up with strategies for the kitchen to run smoothly. The executive chef must have a minimum experience of 8-10years and should have a good understanding of how to run a kitchen. Other than that he is expected to come up with innovative and new recipes and menu for every season. He will also be responsible for controlling and estimating food cost, wastage and food consumption. He is responsible to know and follow proper nutrition and hygiene standards. He must also keep a log of the time and the payroll records. He is expected to meet the guest if asked for and help them understand a dish or help them decide on a dish if required.

I have a solid understanding of classic culinary techniques. My expertise includes: Hands on passionate cooking, catering management, create recipes, prepare food menus, supervise staff. I have outstanding administrative skills.

If a restaurant is inside of a hotel, then the food and beverage division is overseen by the general manager of the hotel. In this scenario the person that runs the food and beverage division is referred to as the director of food and beverage. In this case, the director reports to the general manager of the hotel. However, if there is a free standing restaurant, bar, or lounge; there is a general manager who is responsible for the entire operations of that establishment. If the restaurant, bar, or lounge is a freestanding establishment, the owner will sometimes double as the general manager and do the job on their own without hiring someone. Sometimes owners will hire an individual to fill the job as General Manager, especially if they have invested in a restaurant and do not have any experience in how to run it properly.

My most favorite of all time restaurants to dine at is The Cheesecake Factory. This restaurant is a famous corporate chain of restaurants that offers a widespread variety of all types of American dishes and of course specializes in the most amazing variety of the best tasting cheesecakes. I love the experience of dining at the Cheesecake factory because the atmosphere is so welcoming and the artwork on the ceilings make you feel very lavish, the food is great and the service is excellent. A particular visit last month proved to me that Cheesecake factory lives up to the expectations of its guests.

Cooking has always been a part of me, but it didn’t become as a passion until I moved to Gulfport. I always saw how my mom cooked and how she tried different things. She did not stay traditional like soul food every Sunday or do basic food such as sandwiches or take outs. I saw how she made different foods every day. It was different each week. is why I want to become an executive chef (or head chef). This school year, I was introduced to different chefs and positions in the kitchen. When I joined culinary arts 1, Chef Huey (my teacher) said that “Executive Chef or Head Chef is the highest positions in the kitchen.” I want the power to tell people what

She loves listening to the jukebox before the dinner rush. Once the dinner rush starts, she loves to experiment with the food. Too much salt? She’ll just add in more ingredients to balance out the flavor. To Chef Sallier, imperfection is a virtue, no one has to be perfect. Though she might be a bit too laid back, the food and energy she creates is amazing. With so many chefs in the industry, she is the one that stands out the most. Chef Gleeson on the other hand is a very strict man when it comes to measuring the ingredients but he styles the food like they are pieces of art. He can make a simple dish of peach cobbler look like pieces of art. He wants to create a special dining experience that no other restaurant can compare. Quiet, peaceful and private. While he may be too strict on the amounts of ingredients, the wonderful food he creates is known throughout the entire city. Andrew Gleeson is like no other chef in the business. Unique, quiet and

One person who has inspired my career choice of culinary arts who is famous is Ina Garten. Although there are many other great chefs to look up to, Ina Garten has inspired me the most. Culinary arts provide many career opportunities in the food service industry. Many believe attending culinary school is required to succeed in being a chef since extensive training and discipline is required. My grandmother has always expressed upon me “to each his own”, in which my girl Ina Garten has not attended any culinary school yet is one of the most successful chefs in the culinary industry. There are television networks dedicated to preparing and cooking food. My goal is to become an Executive chef which is the highest position in the

First, the job description of a Navy Culinary Specialist, according to usmilitary.about.com, “is to provide food services for Admirals, Senior government executives, and to run the White House mess for

The Lotsa General Manager manages his or her restaurant; delivering strong results by developing our People, Process, and Profits.

Prior to 2015, Holmes Dining was a buffet that customers paid one price, and had a range of food choices that they could choose from. Food Services Director Dan Layman decided to discuss with managers and supervisors on future changes that would happen at Holmes Dining. For the start of the school year in 2015, Holmes now offers all day breakfast, salad bar, potato bar, Pan Asia, comfort food, and gluten-dietary options. Because of these changes students and supervisors had to adjust the way they served. In regards to change Doug Stewart writes, “regardless of the nature of change, employees are going to have questions, fears, rationalizations, and personal opinions”, which was seen on employers, supervisors, and visitors faces (Stewart 62). Having the same options of food type student employees become more familiar with what they serve, which causes these changes to become common.

The book is highly informative and educational, and as Michael Ruhlman wrote I could feel his learned passion for the craving to become a cook. He did the greater part of the course, both preparing to be a gourmet expert and expounding on it as a writer. Ruhlman learned the fundamentals of cooking stocks, roux, vegetables, and sauces; also, he gained the experience of working the front of the house by waiting tables. Most importantly, he gained the knowledge of the meaning of being a chef to become a leader within the industry. You were expected to know the answers to all the questions in the Culinary Institute of American (CIA), and know why things happen the way they do. As chef Pardus would add, “you better know how to do it” (35).

To owner, Rocky Aoki and his team, their understanding on consumer patterns became their advantage; the consumer’s distrust of exotic food and their enjoyment of eating in exotic surroundings, and the customer’s interest in watching their food cooked. Though unique, this system allows the business for greater control on the flow and options given to the customer.

2.Restaurant Manager- Candidates are to maintain budgets and plan menus. Welcoming and advising customers, preparing staff and sales reports, overseeing stock levels and taking reservation requests are all included in the key responsibilities.

     Running a restaurant can be one of the most stressful jobs as well as the most fun and rewarding jobs. If the manager is a good leader with excellent leadership skills and has great followers the restaurant will be rewarded. If not the restaurant will plummet in sales and no one will be pleased. While developing a business. staff is important to running a successful restaurant, it is also essential that management focus on its public relations as well as its sales and marketing strategies.

There is no doubt that the Phoenix is one of the biggest city in the United States. It has the rich resources and good populations. We can always have fun here during my free time. Being an international student who is studying here, the food here is always the most important thing I worried about. Since I came here, I had tried so many foods here and I think each food own their independent style. Whatever what kind of food they from, I think they both good. But the food I always like best is Chinese food.