Just want your input in this thread
After 16 years of experience in culinary industry, working in different aspects of the kitchen, I got a job for the first time as an executive chef in a 5* Hotel, that is opened 3 years ago
The department is not that big, with an all day dining restaurant, asian speciality a la carte restaurant, room service, lobby lounge, a bar that serve a snaks/sandwiches & a small banqueting mostly for coffee breaks
My question is, how to succeed my first years???
I have some plans to implements & would like your input if you have the same experience or if you work with a new joining/successful executive chef
I am thinking of, changing menus, implementing some events/promotions, reorganize the departments......
waiting for your input