How to Hire a Head Chef for a Catering Company
If you have a catering company, but are too absorbed by the business end of the operation to do the cooking yourself, it’s time to start looking for a head chef. This might seem like a daunting task, as the chefs you should be considering are many things rolled into one: They must be passionate about their job, creative and ingenious in the kitchen, and able to lead a full staff at the same time that they whip up the fabulous dishes that will keep your business alive. You will probably have to interview many candidates before finding the best person for the job, but once you do, you’ll rest better knowing that the food end of your business is in the most capable hands.
Hiring a Head Chef
Hiring a chef is a major challenge for a caterer. You’ll be looking for someone who is a competent and hardworking chef, as well as a person who will be as dedicated to your company’s success as you are. If you find the right person for the job you will be able to trust him or her to prepare food (of course), as well as train new staff members, develop menus, and offer input and advice regarding marketing decisions that will affect your business. The head chef will become your right-hand person and you should take your time thinking about what you’re looking for, wording the best advertisement, sifting through resumes, and interviewing the candidates.
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Gluten-Free Catering Cuisines
Dining out in restaurants or eating at a catered affair can be a risky proposition for anyone who is restricted to a gluten-free diet. While many restaurants and caterers offer gluten-free options – along with other offerings that take into account various food intolerances and allergies – not all take the time to train staff about the dangers of food sensitivities and to ensure that those “free-from” items are also free from cross-contamination.
These days, however, given how many gluten-free products are available – including vegetables, meat, legumes, and flour alternatives, such as cornmeal and rice flour – chefs can offer menus that are entirely gluten free, making life for a caterer whose client has gluten-free demands much easier. Caterers can offer a wide range of gluten-free cuisines, many of which we’ll discuss here, such as Mexican, Thai, and Indian.
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A Guide to Takeout Containers
In today’s mobile society, even the most elegant restaurant has to be prepared for the takeout crowd. Today, smart restaurant owners make it easy to order and pay for takeaway food with the help of apps, smartphones, and online ordering systems. What this means, though, is that restaurants have to be stocked with all sorts of takeout containers.
Take-out containers have come a long way from the bulky white Styrofoam boxes of years gone by. In recent years, the demand for a new and improved travel food container has graced us with a variety of sizes, shapes, and uses. Today, containers come in all types of materials, shapes, and sizes – including reusable containers – and the trick is finding the right ones for your business.
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Training your Restaurant Service Staff for Success
In the restaurant and catering business, you are only as good as your personnel; therefore, priority must be given to the professional training and development of your wait staff. Service is such an integral part of the dining experience, that even excellent food preparation and presentation will not support a restaurant without a well-trained and attentive wait staff to showcase it. At the end of the day, the success of your restaurant may depend on your ability to ensure that professional, courteous service ranks right up there with skillfully prepared dishes and delicious cuisine.
Start Early to Train Wait Staff
Training restaurant servers should start before your business opens, or ahead of a new employee’s first day of work. You want all employees thoroughly trained before you make them the public face of your restaurant. Training includes being ready to interact with customers, knowledge of the menu, and familiarity with any tech equipment your wait staff has to use.
Every person learns in a different way. There are no 100% correct methods to train all your wait staff, nor do you have the time or resources to custom-make a training system for each employee. But by starting early, and paying attention to the way an employee learns best, you can more efficiently convey information.
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