How To Become a Successful Chef

1 LEARN TO LEAD AS WELL AS MANAGE.

Managers are well versed in directing people to accomplished a task ,planning and organizing towards results, and trouble shooting problems as they arise. Every successful chef must be soiled manager of people and things . Leaders help to create an environment where people thirst for knowledge , aspire to exceed expectations , share common goals , and feel an important part of the team responsible for reaching those goals. Every chef who eyes and fruitful career at the helm of a kitchen must exude the characteristics of leadership.

2 Understand that the top line drives the bottom line.

Cost control are essential but restaurant will never be able to cut cost as the sole method of reaching for long-term success. One of the chef's primary task is to work diligently on ways to improve the sales line. This might be done by creating reasons for increase traffic or by building check average through effective menu planning strategies and taking part in effective front-of-the-house training programs and drive upselling.

3.DATA

Decision making in any business without substantial, useable data is nearly impossible. It is true that some decisions are best if they come from gut feelings, but even those should be based on a strong foundation of statistical data. Chefs need to know how to check average, what items sell best at different times, why business is best on certain days and worse on others, how much each menu contributes to overall financial success, the cost of producing each item, the amount of labour required to produce certain items, the yield from various cuts of meat and seafood, ect. The more useable details the better, however data is only useful if it is studied and applied.

4 BECOME A FORWARDTHINKER -LIVE FOR TODAY, PLAN FOR TOMORROW.

Chefs with the brightest future are always appreciative and thoughtful when it comes to history and tradition in kitchens and with cooking but open-minded enough to study, and appropriate, embrace the changes that will keep restaurant successful for decades. The best chefs are thinking ahead of the competition and even ahead of the customer. The best chefs are able to anticipate what people will want in the future.

5 GRATE FOOD AND SERVICE IS THE PRICE OF ADMISSION.

Without question, chefs need to be masters of cooking and be able ton train cooks to replicate flavor's , aroma's ,and presentations that will inspire guests and pull them back ,time and again. Some chefs have gift , or a grater level of achievement is this regard ,however ,simply being a masterful cooks does not automatically equate to restaurant success. This is a major part of the package that you sell, but on its own it will be incomplete .The attitude of service excellence can never be ignored. To drive  that top line, restaurants must engage a service staff with hard knowledge and soft skills lead to first class customer experiences , higher check averages , and return business..  

6KNOW HOW TO BUILD THE BRAND

Owners and operators are seeking chefs are able to create ,improve and promote the positive brand of a restaurant and make its name part of household conversation .The goal of any advertising and promotion  program is to reach for word-of-mouth marketing. The  way word-of-mouth is through brand building and recognition. The way to restaurant brand building is through brand promotion of the chef and his or her team. The best chefs learn to become public figures and willing to be a presence in the restaurant , to interact with guests , to be the face to face of the operation ,and to put themselves out as the brand ambassador chefs with long-term careers cannot hide behind the swinging doors.