Bijdrage van Vondel Hotels

opportunity

Interested in Indian cuisine

how to cantrol food cost in Restaurant? answer: Know what you are spending Portion control Pre-portion in mise en place Keep menus focused Buy at the best price and be creative Love your supplier Working from scratch, is it worth the effort? Reduce no shows Waste as little as possible

#TuesdayThoughts Talking with other chefs over the past few weeks, helping them find new opportunities has reminded me why I embarked on this culinary journey. As we discussed their aspirations and experiences, I found myself reflecting on my own path. The long hours in the kitchen, the camaraderie built during chaotic dinner rushes and the continuous pursuit of excellence that fueled my dedication... The kitchen isn't just a workplace; it is so much more... but it's so hard to explain! Here's a little throwback to one of my favorite dishes, or at least one that I remembered to capture in a picture Duck • Eggplant • Barbajuan • Jus DM me - Let’s talk... let me help you find YOUR kitchen! #hospitalityjobs #hospitality #hiring #hospitalityindustry #hoteljobs #restaurantjobs #hospitalitycareers #hospitalitymanagement #nowhiring #jobs #chefjobs #hospitalitylife #recruitment #hospitalityrecruitment #hotels #hiringnow #usajobs #jobsearch #recruiting #newcareerthisyear #luxuryhospitality #hoteliers #restaurants #jobhiring  #gethired #jobopening #jobsearching #jobseekers #thechefagency #storytelling  

as sous chef im creat a new menu itallian

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What a role! All the details you need are below

Good opportunity

#hiring Corporate Chef - Shaner Hotels, Atlanta, United States, fulltime #jobs #jobseekers #careers #Atlantajobs #Georgiajobs #HospitalityTourism Apply: https://lnkd.in/dQ7UGVZc What drives us We believe that authentic and genuine connections and experiences improve people's lives, which goes double for those who work here. Shaner doesn't believe in the humdrum of traditional hospitality that is impersonal, generic, and transactional. Lance Shaner started with a vision to create a new way of operating hotels and building unique food & beverage experiences. A way that was not only inspirational to our associates but built real long-lasting relationships through all levels of Shaner. While working here we are all charged and empowered with improving the lives of our coworkers, guests, owners, and the communities in which we operate. Every day you come to work you have the opportunity to make an impact, and you can expect the same in return from all those around you. How we are different Our entrepreneurial spirit in Food and Beverage cultivates our zeal and passion for everything we do. Some would call it 'aggressive hospitality' a passion for hospitality that flows through everything we do with a relentless pursuit of continuous improvement. It all flows from you, and that's where we shine; finding the best of the best and letting them do their thing, live their lives where they can be the same person they are at home as they are when they come to work anything different is the definition of schizophrenia after all. We seek out and celebrate those who want to make an impact in their own way, those who love the challenge and thrill of getting things done while building toward a vision unlike any other in hospitality. All this adds up to an exciting, inspiring, emboldening work environment, a bit quirky, and downright life changing. What you will do Some of your responsibilities will include: Rapid Response: Quickly assess and address culinary needs at various company locations, especially in emergencies or transitions. Operational Assessment: Evaluate the efficiency and effectiveness of kitchen operations across multiple locations, identifying areas for improvement. Temporary Leadership: Step into leadership roles in kitchens facing vacancies, ensuring smooth operations and service continuity. Training & Mentorship: Provide training to staff at various locations, ensuring they're equipped with the skills needed for their roles and adhering to corporate standards. Quality Assurance: Ensure the consistency and quality of dishes across different locations, implementing corrective actions as necessary Menu Adaptation: Adjust menus as needed based on location-specific feedback, ingredient availability, and local preferences. Team Collaboration: Work closely with local kitchen teams and managers, building rapport and ensuring open communication. Vendor Liaison: Establish or strengthen

Good opportunity