The Business of Being a Chef is the result of more than 30 years' experience of working in top hotels and restaurants throughout the world, including The Dorchester London, The Waldorf=Astoria New York and RockResorts in the Caribbean.
During that time, the author has developed tools and methods to accomplish challenging objectives, in many instances, learning these lessons the hard way.
This is a guide to managing the multiple business demands of today's executive chef, supporting talented cooks and leaders as they build on their management skills.
The responsibilities of an executive chef extend far beyond the stove and encompass diverse areas such as food safety, human resources, finance, sales & marketing, amongst others.
All this, whilst producing the best food quality consistently and creatively.
There are multitudes of cookbooks available but in this volume, the author is 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 many other areas that can be a challenge.
The information contained within the 18 chapters of this volume will be an invaluable and constant point of reference and a resource that is helpful for you, whatever the level you may have achieved this far in your career.
In addition to chefs and their staff, operations and general managers who wish to extend their understanding of this complex area will also benefit from this unique volume.
