Brilliant Rendani Mathelumusa

We know the industry’s got its fair share of headaches. The Chefs Connection cuts through the fluff to get you the talent you need. The Chefs Connection: South Africa | Dubai +27 105550208 https://lnkd.in/dK7bt9Nh Bronwyn@thechefsconnection.co.za #HospitalityProfessionals #IndustryInsider #ProfessionalGrowth #JobInspiration #CareerGoals #HospitalityNetwork #JobPlacement #ExpertAdvice"

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The word 'Chef' unfortunately in the modern age few of us understand its real meaning and true translation. 'Chef' means Chief, President, Head, or Leader of any business or profession and it is only with the addition of 'De Cuisine' does it then signify the Chef of the Kitchen and its Culinary over tones. So the Head of a French bank would be called Chef. To be a success (whatever we equate success to be) as a 'Chef De Cuisine'(and everyone I ever seem speak to has been a Chef of the kitchen at some time) is open to debate. But interestingly France probably enjoys the largest number of Chef Patrons (in Kitchens) and the least number of Management and the trade is seen still (as in some other countries) as a huge skill and vital trade of wisdom which is held in high esteem in all sectors. However one trait or determined characteristic (you bet) each has in common or had, or needs .... is the smart clever if not unique ability to deliver a vast number of items, in stages, tasks, processes, procedures, ingredients, controls, temperatures, forms, methods and critical timings all together at once in various forms styles and types onto plates. I often joke when surrounded by new build trades, architects, QS, project manager, sub contractors, design team etc that in 'Chefs De Cuisine' world (which is why you are building it surely to support the F&B team to drive customer experience, sheer reputation, commercial revenue and profit etc). Please you can't say to the end paying customer, sorry come back on Monday for the Veg, the Gravy maybe ready a few hours later, Roast Beef maybe arrive around Monday err is that a bank holiday?, but wait the Yorkshire puddings are on back order and potatoes are due in a week, did we order horseradish? let me check.However I am the first to admit I could not even put a bl**dy shelf up, so it is each to there own. However in summary what is unique is the kitchens work, time and attention to build, and display something which minutes later is gone, finished, removed and absent (hopefully a success). www.johnbensonsmith.com #foodandbeverage #Culinary #Chef #restaurantbuilds

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Taking Chances in Hospitality: The Impact of Trust and Opportunity Do you remember the first person who took a chance on you in your career? I do, and I'm thankful someone did! Who are you taking a chance on in your business? "We never forget the first people who took a chance on us." In hospitality, taking a chance on someone can transform lives and businesses. The first employer who saw potential in you, the manager who believed in your ability to lead, or the mentor who guided you—these individuals shape our careers and leave a lasting impact. Their belief fuels our passion and ambition. The Power of Taking Chances Taking chances in hiring, promotions, and leadership development can redefine your business. Here’s why: 1. Unleashing Potential Hiring someone with the right attitude, even without experience, can bring fresh energy and innovative ideas to your team. These individuals offer a new perspective and a willingness to learn. 2. Building Loyalty Taking a chance on someone earns their loyalty. They remember their first big break and stay committed to your business, resulting in lower turnover rates and a more dedicated team. 3. Creating Leaders Promoting from within rewards hard work and sets a powerful example for your team. It shows you value their contributions, motivating others to strive for excellence and leadership roles. 4. Enhancing Reputation Businesses known for nurturing talent and providing growth opportunities attract top job seekers. A reputation for taking chances on the right people makes your business a preferred employer. The Role of Attitude in Hiring In hospitality, skills can be taught, but attitude is everything. Hiring individuals with a positive, can-do attitude ensures your team is composed of people passionate about providing excellent service. These individuals go above and beyond, creating memorable experiences for your guests. Spotting the Right Attitude Enthusiasm: Look for candidates excited about the opportunity and eager to learn. Resilience: Those who handle hospitality pressures with grace and determination. Team Spirit: Individuals who value collaboration and understand the importance of working together. Investing in Your Team Taking chances doesn’t stop at hiring. Ongoing investment in training, mentorship, and clear promotion pathways is essential. This enhances skills and shows your commitment to their growth. Ready to transform your hospitality business by taking chances on the right people? At Pinnacle Consulting, we specialize in hiring, recruiting, leadership development, talent assessment and promotions within the hospitality industry. Let us help you build a team that embodies excellence, loyalty, and a winning attitude! Message us today to learn more about how we can support your business. Email Morgan@hospitalityconsulting.co and take the first step towards creating a remarkable team that will drive your success. Together, let’s take those chances that lead to greatness!

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A good waiter or waitress possesses several key qualities that help ensure an excellent dining experience for customers: 1. **Attentiveness**: They pay close attention to customers' needs and preferences, ensuring prompt service and addressing any issues quickly. 2. **Politeness and Friendliness**: A warm, friendly demeanor and respectful attitude contribute to a positive dining experience. 3. **Efficiency and Speed**: They are able to manage multiple tasks and tables simultaneously, providing quick and efficient service. 4. **Knowledge of the Menu**: They have a thorough understanding of the menu and can make recommendations or answer questions about dishes and drinks. 5. **Communication Skills**: Good waitstaff can effectively communicate with both customers and kitchen staff to ensure accurate orders and satisfactory service. 6. **Organization and Attention to Detail**: They keep track of orders, ensure accuracy, and remember customer preferences. 7. **Patience**: They handle difficult situations or requests calmly and professionally. 8. **Teamwork**: They work well with other staff members to create a smooth dining experience. 9. **Problem-Solving Skills**: They can handle unexpected issues or customer complaints in a professional and efficient manner. 10. **Professional Appearance**: They present themselves neatly and adhere to dress code standards. 11. **Adaptability**: They can handle changing situations, such as a busy shift or special requests, without compromising service quality. 12. **Positive Attitude**: A positive outlook and enthusiasm contribute to a pleasant dining atmosphere for everyone.

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MOVE FORWARD!!!! As a hospitality leader, these two words have significantly meant the world to me, these two words have built character and commitment to who I am today. Being a resilient individual is not easy but it surely takes you ahead of any circumstances transforming them into a WIN. So,have a strong character and build a household full of love so you don’t get things mixed up between work and your personal life, live the present and aim for the right future, don’t look back! Just learn from it. #hospitalityleader #barsmanager #mentoring #thenewhospitality #headofbars #motivationalspeech #notcopyandpaste

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Cost Control is worthless.... Especially when systems to 'control' costs is non-existent. In the restaurant / F&B business, within 'the' accounting division, there is such a thing as a 'Cost-Controller' position, at least here where I live. Words such as 'industry-standards' are used; here's my beef: 1. every unit concept is different and 'unique'; food truck, pizza stand, coffee bar....industry standard for its COGs? COL(abor)? 2. what 'control' standards used to arrive at 'said' cost(s)? 3. A Food truck's labor will employ its owner/chef to run the business; many times not 'paid' as labor but receives net profit achievement(s)....what cost calculation used as 'industry-standard'? 4. a hotel F&B unit many times integrate kitchens for multiple units and outlets...which means most times the COLs is divided and seemingly low 'on paper'.....not to mention divvying up COGs, especially when there are cross usage of goods. I am positive within a large hotel complex, a 'specialty' restaurant will employ its own team of service and culinary team with its respective chef de cuisine; with exceptions on COLs and COGs. Cost Control and industry standards assumes targets to achieve. It's an ever revolving condition: unit is busier but short-staffed; recruits and hires more - targets raised....and so on and so forth. When targets are not achieved, do we cut on labor? Or cut purchasing of goods, which means less items available to sell. Or lowering quality to offset cost? We. Are. Missing. The. Big Picture: customers' and guests' experience! Everytime! #unreasonablehospitality #guestexperience #industrystandardisbullshit #restaurantmanagement #fbmanagement

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vacancies

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What is Roux? Roux is a classic culinary mixture made from equal parts fat and flour, cooked together to form a smooth paste. It serves as a foundational thickening agent in many sauces, soups, and stews. There are three main types of roux—white, blond, and brown—each cooked to a different stage to impart distinct flavors and characteristics to dishes. White Roux: Cooked for a short time, just enough to eliminate the raw taste of flour, resulting in a pale and mildly flavored paste. It's commonly used in béchamel sauce and cream soups. Blond Roux: Cooked slightly longer to achieve a light tan color and a subtle, nutty flavor. This type of roux is ideal for velouté sauce and light-colored gravies. Brown Roux: Cooked the longest until it reaches a rich brown color with a deep, nutty aroma. It's used in robust dishes like Espagnole sauce and hearty stews. To prepare a roux, fat (such as butter, oil, or animal fat) is melted in a pan, then flour is added and stirred continuously until the mixture reaches the desired color and consistency. The roux is then gradually incorporated into liquids, where it thickens and stabilizes the final product. Mastering roux is essential for creating smooth, flavorful, and well-textured culinary dishes.

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Is there a misconception in the minds of persons not in the hospitality industry? Contrary to some belief, waiting tables is demanding and requires one to be highly skilled. The role of food & beverage service providers can be easily underestimated. Providing service in a restaurant could possibly become mentally challenging and physically exhausting. I am pleased to share my knowledge with NTA's F&B cohort #23 learners. These training sessions extended beyond dining room setup checklist. I firmly believe that servers should be equipped with competencies and personal traits that demonstrates professionalism. Listed are some key skills to a career in food and beverage service. Engaging personality Product knowledge Attention to detail Organizational skills Good Communication Skills Salesmanship Problem-solving ability Patience Professional attire With application of these qualities among others, the only thing better than the food would be the service. #NTATrainded #Bigticket #Collaboration #Youngprofessionals #Transformational

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Ur xcellency Make no Mistake 🇿🇲🇿🇲🇧🇴🇳🇬🇳🇦🇻🇺🇻🇺🇺🇬🇳🇦 Leaders are Orderly 🏐 Coming soon Leadership Transformation with Ajibola Gibson Paul (Africa s agent of change and life transforming Speaker) A monthly leadership forum🏐 Leaders are Orderly Now Place is crucial to organisation, if the idea of place is not understood excellence is practically impossible. The broom lives in a place , when we ve used it, we must return it to it's place. You get to some churches brooms, chairs, mobbing sticks etc scattered in the church. 🏐Place is vital If you are not conscious of place you are not orderly . Place makes things to be in order 🏐Dr Mike Murdock , senior pastor, The Wisdom Center Denton Texas, was in Canaanland and he said the first thing he discovered is Order , even among the pastors. 🏐Order can be seen 🏐Order makes you to stay That's why the Place is crucial if we must be orderly .. 🏐Time is wasted were there is no order , 🏐 Looking for things is a product of disorder , the Place. 🏐 Things should be returned back to the place after usage that's Order . 🏐I am Africa s agent of change and life transforming Speaker 🏐My assignment is to Transform Individuals Organisations and Nations especially Africa by Wisdom and Mentality Transformation according to Romans 12 ; 2 Bcos we know why🇳🇬

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IMPORTANCE OF OSE OJI / ALLIGATOR PEPPER IN IGBO. Before An Igbo is Considered Clean Spiritually To Summon Their Mighty G-d and Their Ancestors In Prayers, The Igbo is expected to TAKE SEEDS (1-4-7) OF OSE ORJI, TOUCH IT AT EVERY PART OF THE BODY TO CLEANSE THEM. While doing So, they constantly Demand All Evils, Abominations and Sins To Leave All His/Her Body So That The Igbo May be Clean Enough To Summon and Talk To THEIR HOLY OF ALL HOLYS.. Afterwards, The seed(s) used in doing the Cleansing Is Thrown As far Away As Possible From The USER. THEN THE IGBO IS CONSIDERED CLEAN ENOUGH TO STAND IN-FRONT OF THEIR FATHER ONYE GBO AND THEIR HOLY ANCESTORS NDI ICHIE GBO IGBO. IMPOSSIBLE ANY-OTHER WAY IN SUMMONING OF THEIR HOLY OF HOLYS, UNLESS ANOTHER SYSTEM WITH WATER-OGILISI-OMU-NKWU . A REASON WHY NOBLE IGBOS HAVE IT IN THEIR POSSESSIONS AT ALL TIMES. What do you do with it?

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Copied from the Chefs life page... Chefs suffer daily from high kitchen heat and crowding at work, so their experience is full of challenges. High temperatures can cause extreme exhaustion and fatigue, affecting their performance and overall health. In addition, crowding in kitchens increases work pressure, as chefs find themselves fighting for space and tools, increasing stress levels and psychological pressure. Therefore, chefs need support and understanding from all members of the kitchen, in addition to providing an appropriate work environment that helps them provide the best possible performance.

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Everyone remembers their first job and how they got it. Some people find a job they love, some don’t and still do it to gain that experience and apply elsewhere. You go to work, learn your job and get really good at doing your job... that is great! But then what ? If you are thinking how long you should stay at one job, know this gone are the days when one would spend their entire career working for the same company. Change is fast in today’s workplace. Skills change, companies change, jobs disappear. When it is obvious that you have graduated from your current position, look ahead to what is next. Often, there are a handful of benefits to reap from making a change. Below are some reasons I think it is a good idea to change jobs more frequently.... 1. When there is no room for growth or advancement in your current company, you have hit the ceiling. When this happens, it is time to look elsewhere. 2. Moving to a new company helps keep your skills fresh. You will be working with a new manager who will present you with new projects, new challenges that you don’t see in your current role. 3. Changing jobs can develop a broader knowledge base that makes you more marketable and face new challenges, which ultimately develops problem solving skills. 4. Changing your jobs every few years can make your resume look more attractive. The employers would think that the employee is willing to try new things and not get too comfortable. Staying at the same job for long might might make your employer think that you don’t have the drive to learn new things. 5. Technology evolves quickly. If you are working at a company that uses outdated technology, then you will not have a chance to learn what is currently trending in the market. When it comes to increasing your income, you always ask for more salary when applying to a new company, if you are bringing in some value to the company. Remember your employer will pay you more if you have the skills they are looking for. Keep working on upgrading your skills which would then help you to decide your income.

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Happy New Week Hospitality Owners of Hospitality Facility are really passing through a lot of challenges and we really need to come to their aid as managers These challenges lead to significant difficulties Such as Economic Volatility High Operation Cost Regulatory Challenge Competition Changing Consumer Preferences Operational Challenges External Factors Financial Management 👉*Strategies to Mitigate Challenges* #Diversification Offering a range of services (e.g., catering, delivery, events) can help stabilize income. #Cost Management Regularly review and optimize operating costs. #Customer Engagement Focus on building strong relationships with customers to foster loyalty and positive word-of-mouth. #Staff Training Invest in staff training to improve service quality and efficiency. #Technology Utilization: Leverage technology to streamline operations and enhance customer experience. #Marketing and Branding: Invest in marketing to build a strong brand and attract a loyal customer base. Navigating these challenges requires a combination of strategic planning, adaptability, and continuous improvement to sustain and grow a hospitality business successfully.

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