𝐅𝐋𝐎𝐑𝐈𝐀𝐍 Lindener

You’ve always loved cooking and the idea of becoming a professional chef excites you. But you’re unsure if you have what it takes to become one. What exact chef skills should you develop to turn your passion into a successful chef career? 👨‍🍳 Asking this question is your first step in this long journey. Read more in the article 👇 #education #learning #chefs #culinaryeducation #degree #professionalchef #culinarycareers #foodindustryjobs #pastry

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Expectations for a Chef: A Culinary Expert's Guide 1. Respect the Kitchen: - Understand that each member of the kitchen team plays a crucial role. If you're a sous-chef, respect the head chef's vision, and if you're in charge, value the contributions of your line cooks. The kitchen is a well-oiled machine, and every part matters. - A harmonious kitchen leads to better teamwork, which translates to exceptional dishes and a pleasant work environment. 2. Maintain a Clean and Organized Workspace: - Before service, ensure your station is set up (mise en place) with all ingredients, tools, and utensils. Clean as you go; a cluttered station leads to mistakes. - An organized station not only boosts efficiency but also ensures the safety of your food and your colleagues. 3. Taste and Adjust Seasoning: - Before serving a sauce, soup, or any dish, taste it. Does it need more salt? Perhaps a touch of acidity? Never send out a dish without checking if the flavors are spot on. - Your palate is your best tool—using it guarantees that every dish is up to your high standards. 4. Stay Focused and Alert: - During a busy service, stay aware of your surroundings and the timing of each dish. If you're grilling steaks, keep track of each order to avoid overcooking. - Precision and focus ensure that every dish leaves the kitchen as it should, maintaining the restaurant's reputation and customer satisfaction. 5. Continuously Learn and Improve: - Take courses on new culinary techniques, like sous-vide or molecular gastronomy. Experiment with global cuisines to broaden your culinary repertoire. - The culinary world is ever-evolving. By constantly learning, you stay relevant and keep your menu exciting for your patrons. 6. Communicate Effectively: - If you're running low on an ingredient, inform the head chef or front of house immediately. Clear communication prevents delays and keeps service running smoothly. - Good communication reduces errors, boosts morale, and ensures a seamless dining experience for customers. 7.Prioritize Food Safety: - Always store raw meat on the bottom shelf of the fridge to prevent cross-contamination. Regularly check food temperatures and expiration dates. - Food safety isn't just a rule—it's a responsibility. Protecting your customers from foodborne illnesses should always be a top priority. 8. Be Creative and Innovative: - Take a traditional dish and give it a twist—perhaps a classic roast chicken with a unique spice rub or an inventive side. Play with seasonal ingredients to keep your menu fresh. - Creativity keeps your cooking exciting and draws customers back for something they can't get anywhere else. - #Chef Willz Signatures #CJA #Culinaryethics

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🌟 Dreaming of landing that perfect chef job? 🌟 🔪 Here are the top 3 things you can do to make that dream a reality! (Let me know in the comment section what you did to land in the yes pile) 1. Showcase Your Unique Skills: Tailor your resume and portfolio to highlight your unique culinary skills and experiences. Whether it’s your signature dish, special techniques, or experience in different cuisines, make sure it stands out. 2. Network in the Industry: Attend culinary events, join professional chef associations, and connect with industry leaders on platforms like LinkedIn. Building relationships can open doors to exclusive job opportunities. 3. Continuously Learn and Improve: Stay updated with the latest culinary trends and techniques. Take advanced courses, earn certifications, and always strive for improvement. Employers value chefs who are committed to growth and innovation. 🚀 Ready to take your culinary career to the next level? Implement these tips and watch as opportunities unfold. Your dream job is just around the corner!

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Operational excellence drives profit. Restaurant Owners focus on your unique challenges Profitability, Scalability and Maintaining a consistent guest experience

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WHAT DEFINES A TRUE CHEF? The word true is used to describe a good or perfect example on what qualities should be seen In a chef …. As of last year when I was working in a club as a head chef I received an order to make buffalo chicken wings ….after making the order the customer requested to see The chef that made the order I came out to see them cause the were all seating together she said chef this is the 3rd Time Am ordering this buffalo chicken wings and the taste is very nice and consistently the same like how did you master the that skill …..she continued by saying I own a restaurant and I cook as well but the taste of my dishes are not consistent even when using the same recipe….. I then remembered the chef quote that says “everyone can cook but not everyone can be a chef”. This is what culinary school will not teach you and that is the problem with most upcoming chef the hardly maintain that same taste the either over season or under season….. It requires a long time practice to produce the same results consistently you need to be forged in the flame 🔥 for some years and consistently cooking until the results becomes AUTOMATIC That is y experience is important …..how long have you been in the industry? 1)How many Times have you failed in making that dish? 2)did you gave up ? Cause a true chef is a kitchen warrior he never stop when he is tired he stops when he is done ✅ Mastering your art requires time and patience if not you will see that things that are supposed to make you will begin to break you Chefs cook with love ❤️ Chefs work as team Chefs are innovative The work like track stars ⭐️ And organize like an accountant That is the true definition of a TRUE CHEF #Chefchiwritestomotivate #Chefwillzsignatures #chefconnect

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Standard of culinary preparation, presentation, and execution that mirrors the expertise and precision of a professional chef. This involves: Exceptional Ingredients: Use of fresh, high-quality, seasonal, and often locally-sourced ingredients to ensure the best possible flavors. Artful Presentation: Dishes are visually appealing, with a careful balance of colors, textures, and plating techniques, often resembling an art form. Balanced Flavors: A mastery of combining ingredients to achieve harmonious flavors, where each element complements the others without overpowering. Precision in Techniques: Dishes are prepared using advanced cooking techniques with exact measurements, cooking times, and temperatures. Attention to Detail: Every aspect, from garnishing to seasoning, is thoughtfully curated to create a refined dining experience. Innovation with Tradition: Chef-quality cooking often respects classic culinary traditions while incorporating innovative twists, creating something both familiar and new. Consistency: The ability to reproduce the same high standard of dish every time, regardless of scale or time constraints. Meticulous Preparation: Chefs follow an organized, methodical approach to mise en place, ensuring efficiency and cleanliness in the kitchen. These elements combined elevate a dish from simply being food to a gourmet, memorable experience. #kabab #juicy #love #cheflife #chefstyle #chefmode #chill #passionate #smile #passion #foodart #foodbusiness #foodandwine #wine #meatlovers #foodporn #hospitality #hospitalitymanagement #career #passionandpurpose #innovation #management #digitalmarketing #marketing #motivation #hospitalityindustry #cheflife #cheflifestyle #love #lovefood #foodbusiness #foodculture #foodandwine #foodandbeverage #foodfestival #linkdinmarketing #linkdinpost #linkdinfamily #marketing #hotelier #hotelsandresorts #hotelindustry #sales #travel #futurism #creativity #personaldevelopment #personalbranding Marriott International Marriott International - India Marriott Development Marriott Bonvoy Overheard@Marriott Marriott Bonvoy Events #chef #cheflife

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#chefdipenok #daal #delicacy #indiancuisin #fooddelight Daal is a traditional South Asian dish made from lentils or split pulses. It's a staple in Indian cuisine, known for its hearty, comforting nature. To prepare daal, lentils are first thoroughly washed and then cooked until soft, often in a pressure cooker. The cooked lentils are then seasoned with a tempering of spices, which typically includes cumin seeds, mustard seeds, turmeric, and garam masala. A flavorful tadka (tempering) is prepared by sautéing onions, garlic, ginger, tomatoes, and green chilies in ghee or oil, then added to the cooked lentils. Fresh cilantro and a squeeze of lemon juice are often used to garnish the dish. Daal can be served with rice, roti, or naan, making it a versatile and nutritious meal rich in protein, fiber, and essential nutrients. Its simplicity and depth of flavor make it a beloved dish across many households.

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👩‍🍳✨ Ace Your Chef Interview with These Top Techniques! ✨👨‍🍳 Getting ready for an interview in the culinary world? 🍽️ Here are some tips to help you shine: 1. Know Your Stuff: Be ready to discuss your culinary experiences, techniques, and favorite dishes. Showcase your passion for food! 🌟 2. Practice Practical Skills: You might be asked to demonstrate your cooking skills on the spot! Prepare a signature dish or practice knife skills. 🔪 3. Ask Questions: Show your interest in the restaurant by asking about their menu, style, and kitchen culture. It reflects your genuine passion! ❓😊 4. Dress the Part: Present yourself well! While it’s a kitchen job, your appearance matters. Wear clean chef whites, or smart casual attire. 👔👗 5. Stay Calm & Confident: Nerves can run high, but take a deep breath! Show them your personality and let your love for cooking shine through. 💪✨ Remember, interviews are a two-way street! It’s about finding the right fit for both you and the kitchen. Good luck! 🍀 #ChefInterview #CulinaryTips #CookingCareer

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F&B service nowadays is getting worse, as some of the outlets are not practicing even the basic standards, as listed below: 1. Greeting the guest upon arrival 2. Cutlery must be set up on the table after taking orders. Food should not arrive before the cutlery is set up. 3. Beverage orders must be served before the meals. This is basic! 4. Food orders must come together. Why let the guests wait while the others almost finish their meals? 5. Guest farewells, such as "Have a nice day," etc. There are actually many more issues, but these are a few that are not even being followed! And the most important thing in the service industry is a "smile."

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training can give good results 🇳🇴🇫🇷😊

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Join our online webinars to discuss Culinary Koha – a project that aims to meet the skill development needs of the hospitality industry in a transformative way. Ringa Hora is working on a suite of qualifications and assessment standards for the development of a chef’s career in New Zealand, from entry-level to the highest level, that responds to the contemporary needs of the hospitality industry. We’ll discuss with you: - the collaborative journey with industry and Te Pūkenga so far - the feedback received to date and how it has informed our approach - how the proposed approach and draft credentials will work for your business and help develop your staff This is your opportunity to ask any questions you may have, raise any considerations or challenges the proposed approach may have for your businesses, and provide input into the draft Culinary Koha qualifications. For more information about the project and to register click here: https://lnkd.in/dtY-_YHd #hospitality #hospitalityindustry #chef #webinar #vocationaleducation

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In a lot of ways, the Executive Sous Chef job feels like the Executive Chef job but it's not until you cross the hurdle that you really understand what you don't know. To make the leap from Executive Sous to Executive Chef, I believe it starts with excelling in your current role—doing the job as perfectly as possible, communicating clearly, effectively managing your cooks, and actively supporting your Executive Chef by helping with budgets, finances, and hiring. A critical skill that an Executive Chef has that an Executive Sous Chef needs to develop is the ability to zoom out, see the operation as a whole, identify issues, and know how to resolve them. As you climb the ladder, remember the higher you go, the further you get from the kitchen. And that may seem appealing. But it's a very uncharted territory, especially if you're used to cooking. The more you support your chef’s success, the better prepared you’ll be to support others as they support you down the line. This transition is a journey, so master where you are and build up from there. 🔗 SUCCESSFULLY RUN YOUR CULINARY OPERATION SO IT’S NOT RUNNING YOU. www.legitconcepts.com . . . #LegitConcepts #BeyondTheFood #MiseEnPlace #CulinaryExcellence #ExecutiveChef #CulinaryLeadership LeadershipJourney #KitchenManagement

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HYGIENE AND FOOD SAFETY. - Food safety is an increasingly important public health issue, Governments all over the world are intensifying their effort to improve food safety.these efforts are in response to an increasing number of food safety problems and rising consumer concerns. - FOOD: can be defined as anything people normally eat or drink or can also be defined as anything edible eaten raw or cooked that provides the body with nourishment and nutrients. - FOOD SAFETY: Involves the safe handling of food from time it's grown, packaged, distributed to prevent food born illness. - WHAT'S THE DIFFERENCE BETWEEN FOOD HYGIENE WITH FOOD SAFETY: - To put in simple terms FOOD SAFETY: is protection of food from anything that could harm consumer. - FOOD HYGIENE: All the practical activities involved in keeping food safe and wholesome throughout all stages from production to consumption. - CONTAMINATION: Is the presence of something harmful or objectionable in food or drink which can create a risk of injury or discomfort. - FOOD POISONING: An acute illness, usually with symptoms of diarrhea and vomiting nausea abdominal pain caused by consumption of contaminated or poisonous food. - An illness caused by eating food contaminated or harmful micro- organism found in food. VACCP: - Stands for Vulnerability Assessment critical control point. this plan identifies Vulnerability for food businesses around fraud, such as counterfeiting, adulteration, smuggling, stolen goods, dilation and control this vulnerabilities. TACCP: - Stands for threat Assessment critical control point, which focus on threats performed for ideological reasons, rather than economic reasons, threats such as contamination of food products, sabotage of the supply chain or even the use of food or drink for terrorism or criminal intent. HACCP: - Stands for Hazard Analysis critical control point and is a systematic approach to food safety designed to prevent or minimise the risk of unintentional contamination of food.

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How can a hotelier ensure that their guests have a smooth, stress-free experience? The answer lies in on-demand group transportation.

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