Chefs for Profitable Outlets

The role of a chef has toddled much ahead of stirring and blending out palatable cuisine

Chef now assuming a new significance, and is no longer restricted to cooking. At present, chef carries more responsibility than ever before, being a key player in making the food outlets profitable. In the present context chef is offering more innovative solutions in the form of new products & concepts to conscious clients.

In today's highly competitive and complex hospitality industry, often a chef needs to be able to shoulder many responsibilities. The most important of these is to ensure that good quality culinary offerings are served on schedule and to see that any hiccups or impediments which may arise in the flow of kitchen operations are promptly addressed.

Apart from fostering teamwork in the kitchen, the role of a chef has been utterly revised. Today the convolution of the chef's rank has amplified to include the responsibility towards management, customer relations, menu planning, and most prominently, the training and motivation of the production/service team. The conventional role of the chef has changed dramatically over the years, and now a chef's duties are consistently being "refocused. The role of chef has become a cook, manager and finance executive, all rolled into one.

Changing Times

The widening of the scope of the chef's duties has ensued owing to the brisk changes in food and beverage industry, avant-garde approach and techniques making route into the kitchen, gripping progressive chefs and their workforce to declassify strategies, acknowledge and get a feel for shifting times.

No longer locked in the stereotypical roles of highstrung, pot-stirring pariahs, chefs are finding their numbers mounting and roles intensifying as food company deal with mounting competitive pressure to accelerate and improve new product offerings.