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Watch the video for my thoughts on transitioning from Executive Sous to Executive Chef. If you’re an Executive Chef, leave a piece of advice for an Exec Sous transitioning to Exec Chef in the comments. If you’re an Executive Sous, ask your questions about transition to an Exec Chef in the comments. www.legitconcepts.com

Watch the video for my thoughts on transitioning from Executive Sous to Executive Chef. If you’re an Executive Chef, leave a piece of advice for an Exec Sous transitioning to Exec Chef in the comments. If you’re an Executive Sous, ask your questions about transition to an Exec Chef in the comments. www.legitconcepts.com

A successful business isn't about the capacity or size of the structure. It's simply about the managerial executives skills and the extra comfort and love you have for doing that particular business. It's all about food quality and taste! ...... Then comes good customer services and visibility. Stop creating unnecessary labor cost in businesses. Some single restaurants with 3 different managers, head Chef executive Chef, Sous Chefs, Jr Sous Chef, Chef De Parties, demi chefs, come 123. Different supervisors, categories of hostesses and waiters/waitresses, Baristas of different categories. Then companies partners or bosses. Etc. Such types of companies will usually pay very low salaries because of unnecessary positions leading to high labor cost.

recive the participation certificate from executive Chef

Patience is so important in my opinion if you want a successful career as a professional chef. More and more I speak with Commis Chefs, thinking they're CDP's and CDP's thinking they're Sous Chefs. Take your time and learn your craft. Pick a great kitchen to work in and if you're patient and can stick at a good place for a long time and not be distracted by the external noise of jumping positions, carrots being dangled of huge pay rises & promises that the grass will be much greener elsewhere then you will go far in our industry. What are your thoughts? I'm interested to hear your comments below 👇 #ProfessionalChef #CareerDevelopment #ChefLife #CareerDevelopment

Calling all chefs and hospitality enthusiasts!📣 Lately, I've noticed something troubling happening in the industry, especially in prestigious places across the UK, including London. Many kitchens have lost their head chef and a big chunk of their team. Instead of hiring experienced chefs to keep things running smoothly, they've been opting for less experienced ones, often leaving just one Chef de Partie to manage everything. This makes me wonder: Is this a common issue elsewhere too? Now, don't get me wrong – I'm all for giving new talent a chance. But shouldn't we also value the knowledge that comes with experience? After all, it's the experienced chefs who maintain high standards and strive for top awards. Plus, they can pass down their expertise to the less experienced ones, paving the way for a brighter future in hospitality. So, what's your take on this? Have you seen similar situations in your workplace? Let's chat about finding the right balance between nurturing new talent and holding onto the seasoned pros. The kitchen is the heart of any good establishment, and it's essential to keep it strong and thriving! 💪🍽️ #Hospitality #Chef #ChefLife #FoodIndustry #LetsTalk

🔥 Looking to SPICE UP your culinary career, but not sure where to start? 🔥   Not to worry, we’ve done the thinking for you to help you get started! 🏃♀️   Read our blog below on reasons why you should consider a new Head Chef job in the New Year 👩🍳   🌍 https://lnkd.in/eWAFZ4ry   If you love the sound of making this your next journey just drop me a message to see how I can help make it happen! #lifeatmab #headchef #chef #hospitalitycareers #hospitalityjobs

Mounir Harire corporate exécutive chef 🇲🇦🇲🇦🇲🇦🇲🇦🇲🇦 DON'T SEEK TO BE PERFECT. BE HAPPY, BE ORIGINAL AND IMPROVE YOURSELF EVERY DAY. I thought about giving up, sending everything to hell at some point, the salary did not reward everything I invested, I worked more than 12 hours, at that time chefs were not made of glass. He was the one who worked the most and earned the least, why??? To gain experience, he was the most involved in everything, even with envious or unprofessional colleagues who thought they were only hired to cook, who said, don't do it, let someone else do it, it's not your job. Those small details, those small efforts, are what make the difference. Every effort together with constant training, to be motivated to want to be better every day, to be more and more. Disciplined, develops in one the ability to create, to innovate, to be authentic and passionate in what it is that makes you become addicted to what you are doing. When you realize you no longer earn the same, you are no longer a simple cook and without thinking you come to earn what you really deserve (you start earning for what you know). Sacrifice something and sooner or later your work will be valued. Be disciplined and value each of the teachings they give you, there will be many setbacks in life, but let each fall be the impetus to be a great human being and a better professional to continue doing what you like, enjoying every moment. Fall in love with the process and the results will come. What is your proof today, tomorrow will be your testimony, every effort has a reward. I can assure you of that...

Want to become a Sous Chef? 👨🍳 . -------------- Here are our top tips to help you rise to the top! 🏆 . -------------- Are you Following these tips? Let us know in the comment below👇 -------------- ❤Like and share the post, and don't forget to follow us for more tips. . #chef #headchef #tips #recuritmentagency #chefrecruitment #jobtips #operationalchefconsultant #chefjobsuk #souschef #socialmediagrowth