The Business of Being a Chef
Purchase The Business of Being a Chef
What to expect…
Chapter 1: Today’s Executive Chef
Chapter 2: Cooking
Chapter 3: Food Safety & Hygiene
Chapter 4: Stewarding
Chapter 5: Purchasing
Chapter 6: Organisation & Planning
Chapter 7: Communication
Chapter 8: Human Resources
Chapter 9: Training
Chapter 10: Finance
Chapter 11: Guest Satisfaction
Chapter 12: Maintenance & Engineering
Chapter 13: Loss Prevention, Safety & Security
Chapter 14: Sales & Marketing
Chapter 15: Pastry
Chapter 16: Owner Satisfaction
Chapter 17: Hobbies
Chapter18: Resources
Each chapter effectively explores mastering a particular area and provides guidance and tools to immediately impact your operation.
The information contained within is useful to anyone looking to improve their knowledge in the complex world of the executive chef.
Companion tools illustrated in the text are also available for customisation and immediate use
Consisting of 18 chapters, with over 400 pages, packed with examples from personal experience.
The Business of Being a Chef, takes you from thoughts and direction on the overall responsibilities of a chef, through to exploring the many areas that all need attention and expertise for success.
Gathered from experiences around the world, the examples and approach to the subject matter are both enlightening and practical.
A LOOK INSIDE
ABOUT the AUTHOR
The Business of Being a Chef is the result the author’s more than 30 years’ experience of working in hotels and restaurants throughout the world.
During that time, he has developed tools and methods to accomplish challenging objectives, in many instances, learning these lessons the hard way.
Here is a much needed guide to managing the multiple business demands of today’s executive chef.
The responsibilities of an executive chef extend far beyond the stove and encompass diverse areas such as food safety, human resources, finance, sales & marketing, amongst others.
All this is expected, whilst producing the best food quality consistently and creatively.
The information contained within is a useful resource and will benefit not only chefs and their staff but also operations and general managers who wish to extend their understanding of this complex area.
REVIEWS
I was very interested to read the “Business of Being a Chef” and was not disappointed.
So many very talented chefs fail because they do not understand or lack experience in managing the key fundamentals of the business. This book makes the complicated understandable and provides a roadmap/resource for chefs to refer to as they grow their career.
I have been in the business for 5 decades and author hit the nail squarely on the head!
With a wealth of global experience, Mark has perfectly capture all the essentials of being a successful caterer – beyond cooking great food in an easy – to – read manual that is sure to become a staple for future generations of chefs.
I have had a career of 42 years in kitchens, and I must say the detail in this book “The Business of Being a Chef” is second to none.
The information provided is vital to anyone going into this profession. It covers all aspects, including use of ingredients, flavours, colours, and planning in addition to the business aspects. I would really have benefited from a book like this at the start of my career.
A must for anyone going into the food industry.