Thursday, 23 January 2014
Do you have it in you to become a good chef?
Culinary work takes a great deal of dedication, motivation, and passion. It also calls for a comfort with teamwork and openness to training. It is not just about knowing how to cook well or being a good cook. If you are able to answer the following questions you might be able to know if you have what it takes to become a good Chef:
· Can I lead?
Solid chefs are those who can lead their staff and the restaurant even when they are not present. They teach and develop solid relationships within the organization. They are able to command respect and manage even the most hectic of rushes with a level head. This ultimately ensures the rest of the staff can follow suit.
· Can I multi-task?
You will often be required to do many things at once, so be prepared. As you will learn, working in a kitchen is a fast-paced environment. It certainly helps if you can keep up! The profession also requires an ability to act with a clear head and in a decisive manner.
· Am I good at making split-second decisions?
Thinking on your feet is a necessity when working in a kitchen, as there is always something going on around you. In order to be fully functional, you’ll need to be able to make decisions at the drop of a hat, and your decisions will have to be the right ones.
· Do I handle criticism well?
As a chef, you will almost certainly encounter people who will not like your cooking and they will quite likely send their food back. It helps if you can take such criticism in stride. In this profession the old saying is definitely true: “The customer is always right.” Live by it.
To be a good chef, you must have a good grasp of the business dealings, especially if you someday plan to be an executive chef or run your own establishment. Some aspects you’ll need to know about: Dealing with shipments and stocking of food items, the management of other employees, and the direct correspondence with the head honcho or proprietor of the establishment.
Many people think that being holed up in a kitchen all day doesn’t really require you to be in much contact with the public, but that couldn’t be further from the truth.As the chef, you will encounter many people during the course of your day. You will be talking to delivery personnel, other employees, and often customers who wish to speak to you either in a congratulatory or critical tone.
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