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post #1 of 4
Thread Starter 
i have just moved from a resturant to a hotel and are working with some chefs that are just about speed not how the food tastes.some of them have been there for a while.being a new boy how do you change the way of thinking to get them to think about the food as well as speed?.new head chef wants to raise the standerd but chefs? do not seem to respond.thanks for your help B
post #2 of 4
You may get a response if you move your question to the Professionals area on the site. This is only the 'welcome' board, and many of our members do not make regular visits to this part of the site!
post #3 of 4
Thread Starter 
Thanks ishbel for pointing me in the right direction
post #4 of 4
You can read the articles related to catering services.You will get much better answer:cool:
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