Description
This book is the result of many years’ experiences of working in hotels and
restaurants throughout the world, both chains and privately owned.
During that time, I have developed tools and ways to accomplish challenging
objectives, in many instances, learning these lessons the hard way.
Traditionally, promising cooks are promoted due to their hard work and
dedication, being given progressively increasing responsibilities in the
process. The focus, naturally, is on producing the best food that you can.
Until that is, one day, when you find yourself a “manager” of others, perhaps
as a Chef de Partie or Sous Chef.
Suddenly, it is not just about the food. You stumble through, taking on
additional challenges such as motivating and developing your team.
This all goes well and then you are given the ultimate job in your field … the
Chef de Cuisine, or Executive Chef position.
Hopefully, you have good mentors who have supported your development
up to this point but there is no avoiding the sudden shock and necessary
self-reset that taking on overall responsibility of the culinary operation
comes with.
There are multitudes of cookbooks available but in this volume, I am hoping
to fill the gaps and lend support for chefs on the rest of the operation, from
managing finances, to organisation, communication, customer satisfaction
and the many other areas that can be a challenge. Pick this volume up when
you need some ideas in any particular area. I am sure that you will find
something of great practical use!
I believe that the information contained within will also help others such as
aspiring chefs, food and beverage managers, as well as general managers to
understand the many aspects to the job of being an executive chef.
It is my great hope that the information contained within this volume will be
a constant point of reference as a resource that is helpful for you, whatever
the level you may have achieved this far in your career.
Mark J. French
January 2024
Reviews
There are no reviews yet.