Requirements and skills Proven work experience as a head chef, excellent track record in kitchen management, ability to detect and solve problems efficiently, able to delegate multiple tasks, communication and leadership skills, keeping up to date with culinary trends and best practices. Every chef has their own practical skills for their work in the kitchen, but whether a chef realizes it or not, other critical skills are still required to succeed in the kitchen, this list is no surprise. Verbal communications How well do you express yourself when speaking on the phone, in a meeting, or in front of an audience? If you didn't hone those skills while you were in school, start working on them during the early stages of work and interviews. Informal communications Are you the type of person who lets emails go unanswered or who misjudges what to say in a text message or phone call? If so, be sure to break those bad habits before you enter the workplace.
Persuasive Communications Hotels and kitchens rely on persuasion, as they need to convince customers, colleagues or employees to do things all the time. So, consider the time spent in training time well spent. Knowing enough about computer hardware, software and networks to solve your own problems (or, better yet, helping your co-workers solve theirs) can make you an invaluable part of a team. Teamwork This tops the list of skills that employers are looking for, and the ability to lead, follow and work as a team are skills that you are more likely to learn outside of the classroom (in a project, at a hotel meeting, or in a kitchen) than in just one.
Organizing and prioritizing work Assume that any workplace will quickly overwhelm you with competing priorities. Which means that the skills you (presumably) developed to program, organize and prioritize at school take on new urgency in today's kitchen business environment. Problem Solving Every challenge you'll face at work (and in life) is a problem that must be solved. Can you articulate that problem in a way that sets out the steps needed to resolve it? New menus, staff shortages or G.
M. Quantitative analysis Do you remember mathematics in school? Well, those skills should be applied whenever you're analyzing numerical data in the kitchen. What is the percentage of the cost of sale? How much waste? Set the price of the menu. Decision-making Once a problem is identified and articulated and the data is collected and analyzed, someone (probably you) will have to make a decision.
So how prepared are you to make the decision and defend your choice? Chefs need kitchen skills that aren't practical. You can probably find them in a combination of classes, the Internet, books, and the real world of work. If you don't have them yet. You need to learn a set of skills.
Through his electronic writing, Stephen tries to help those who don't have the time or often the money to attend college by providing them with learning. Watching these vlogs and reading these blogs will help students and workers in the global hospitality industry to train and develop on social networks. These blogs and vlogs are intended for hotel workers, supervisors and managers who are actively involved (or want to participate) in learning and development around the world. To view or add a comment, sign in To view or add a comment, sign in.
To do this, you'll want to know that both employers that hire an executive chef and those that include the position of executive chef in their resumes predominantly include Chef and Culinary Arts as the most common and important terms, respectively. .
