Here's how you can stand out as a culinary manager in the eyes of employers.

It's not always following the thread; sometimes, it's about starting a new one. Look at what's available from your slippers and have the nerve to experiment.

Culinary managers: Innovation is your secret weapon! Craft unique flavor profiles & menus to stand out. Impress employers by understanding current trends & predicting future tastes. Blend tradition with modern twists - creativity is key! Attract customers & become a leader in the culinary world.

I'm not sure I agree with the sentiment of forecasting future tastes.. that is a rare re-inventing of the wheel. And, as history repeats itself, much of what can become new is the theory & execution of a dish inspired by something that the world has seen before. Aside from molecular gastronomy, we still have the same ingredients, the same techniques, but if a chef develops a "new" flavor, it's that of his or her own liking and drive. Not sure I would say their motive is too see into a crystal ball. A chef does what they do for the love of it. To follow a trend most likely results in being late to the party. Do what you do, well. The rest speaks for itself.

For any employer, it is a business, but for culinary manager, it's his life's work, his/her skill set and life-blood. To raise in it s/he has to up their game. The key point here is execution, not the plan or idea or knowledge; but execution of it. This will raise 360 degree visibility for culinary manager and add value.

Good managers build a relationship with their team. For a good kitchen team, they try to get their team to take ownership of the kitchen by getting them to write specials for the kitchen. They try the specials and get the team to make changes to the dish to make it what they are looking for by guiding them. For example, if you are making a Sour Mango and Chicken Curry and you would like more mango in it, you would tell them. It's about coaching them and explaining to them why you would like more mango, but also accepting their feedback on their dish and what they are looking for.

Ultimately it boils down to the ability to add an emotional element to the dining experience. We want the “wow, I felt like they really cared about me” feeling when we dine at a place. The biggest complaints I notice on negative reviews are “there were servers everywhere and none of them cared about our table” or “we were sat and the server never came” or “they brought our food and we never seen them again”. Some develop a feeling of burden in these cases and are likely to leave and go somewhere else or leave bad reviews. Some people are just more cut out for the service part than others. I recommend going to YouTube and watch “Give em the Pickle” by Bob Farrell. Excellent story of how a treat people coming to your establishment.