During my career of managing hotels and restaurants I have been very fortunate to have worked with and exposed to some very talented Chef’s.
I have also had the responsibility of replacing the ones that are not so talented, so what do I personally look for when recruiting for such a vital position as Executive Chef.
Firstly I have establish what the business needs in order to improve and continually thrive, as well as establish what skills must that person have in order to succeed and take it to a new level.
There are certain traits I look for especially in such a leadership position within the food and beverage operation.
A good Chef must be passionate about food and people, he or she must enjoy cooking have experience and knowledge of all areas of the kitchen.
It is important that he or she is able to execute their theory knowledge to create quality but not over elaborate food. Maturity is a must in any leadership position, the Chef must lead by example and be willing to give their time to develop and nurture members of the brigade.
Chef’s not only have to be created but must understand food and labour cost no point being busy if not making money.
