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currently a banquet sou chef with an offer on the table for an executive chef...

post #1 of 6
Thread Starter 
I been a banquet sou chef for the past 5yrs. I was in the first banguet hotel restaurant for four years. I left there to work at a fine dining banquet hotel on the water also holding a sou chef position. Two weeks back my first culinary employer called me and offered me a executive chef position and was wondering if anyone would have some words of wisdom on keeping a good food and labor cost for my a la carte side?? I have always been a banquet type of chef.
post #2 of 6

Do whats best for you, but I would take position offered. Don't worry about cost just go in and do what they are doing now, then change gradually everything will fall into place.  Good Luck

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply
post #3 of 6

There are many things you have to look at.  Without knowing more detail it's really tough to answer the question.

 

In general, when going into a new place, you look at the big picture and move toward the details.  So the overall PNL first, then the first layer which is the food cost then the labor, then you go beyond that.  

post #4 of 6
Thread Starter 
I start the on the fourth of July and asked the GM of the property to have June's P&L report emailed to me right away.. my food cost is for both a la carte and banquets. The banquets isnt an issue I can keep that food cost at whatever they want it. My concern is when it comes to factering in the a la carte food cost since I have never really been in control of the a la carte side..

Thank you Chefedb appreciate it...
post #5 of 6

You should have the one from June the previous year too and see what moved.

post #6 of 6
Thread Starter 
Yes that is very true I didnt think of that thank you..
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