Sai Rahul’s Post

“Kitchen is more than just a place of work—it’s a place of growth, challenge, and endless learning,” says Chef Benjamin about the fast-paced environment of Coya Dubai / COYA Restaurant & Pisco Bar, our valued client.     Discover the 7 lessons that empower Chef Benjamin and his team to seize the day, every day, at Coya in this exclusive article by Caterer Middle East. . . . #paperchase #paperchaseaccounting #paperchaseaccountancy #hospitalityfinance #hospitalityfinanceexperts #restaurantfinance #restaurantaccounting #paperchaseglobal #HospitalityAccounting⁠ #RestaurantAccountant #HospitalityAccountant #AccountingforRestaurants

We have updated the factsheets for the occupation of Chef (Commercial Cookery) and Chef (Asian Cookery) ANZSCO 351311. Find the new sheets for information on the skills assessment for these occupations via our website vetassess.com.au #VETASSESS #VETASSESSupdate #skillsassessment

In the kitchen, every challenge is an opportunity to grow and improve. Reflect on the challenges you've faced and how they've contributed to your evolution as a Chef. 💪🍽️ #CulinaryChallenges #SelfImprovement

My First Culinary Experience: Lessons That Shaped My Journey I still remember the excitement when I got the call the from the executive chef at Riccarton Racecourse Jockeys Club, offering me my first job as a commis chef around 15 years ago. It felt like the perfect starting point, and I was eager to learn and grow in such a dynamic environment. One of the best parts of the job was meeting chefs from all over the world, each bringing their own flair and experience. We worked across 5 kitchens, and every day was an adventure. We’d hop into the van, shuttling from kitchen to kitchen, cracking jokes along the way. I’ll never forget the time someone spilled a whole pot of pumpkin soup in the van—it was a messy moment, but we all had a good laugh! A standout moment? Serving the Prime Minister of New Zealand, John Key. The pressure was high, but so was the pride in delivering a top-tier dining experience. Then came Cup Week—the busiest time of the year. With almost 80 chefs working side by side, it was full-on, but it also taught me the value of collaboration and staying cool under pressure. That week was a whirlwind, but it’s one of those experiences you never forget. The lessons I learned at Riccarton carried over into my next role as a Chef de Partie, teaching me to adapt quickly, work under pressure, and thrive in a team environment—skills that were instrumental in my culinary career. Now, in my corporate role, I find those early experiences still guide me. Clear communication, team management, and staying solution-focused in fast-paced situations have become even more essential. Whether in the kitchen or the corporate world, the fundamentals of teamwork and resilience are key. #CulinaryJourney #FirstJobMemories #Teamwork #SkillsForLife #CareerGrowth #CorporateLife #PrimeMinisterExperience

For your network

How to recruit 👨🍳 chefs for luxury hotels Finding exceptional chefs for luxury hotels is no easy task Think about it: - Chefs define the experience that guests remember long after checkout - They blend culinary artistry with the high expectations of five-star hospitality - A great chef not only cooks, but creates memorable moments for guests Here’s the truth: - Traditional recruitment methods don't work for extraordinary talent - Top chefs want more than just a job - They want a platform to express creativity and build their legacy - You need to create an experience as refined as the dining experiences you promise guests How can you attract luxury chefs ✔️ Build relationships before you need them ✔️ Network at culinary events, competitions, and food festivals ✔️ Craft job descriptions that speak to creativity and vision, not just technical requirements ✔️ Showcase your hotel's commitment to culinary excellence through your kitchen infrastructure and sourcing philosophy ✔️ Offer a culture of growth where they can experiment and Remember They are artistic people and you'll have to think outside the box to attract them Your next executive chef isn't scrolling through job boards They are creating masterpieces in another kitchen, waiting for the right opportunity #chefs #luxuryhotels #hotels

#spotlight #ChefHoangMaiTai #Selfportrait #eastingrandsaigon Chef Hoang Mai Tai, the Executive Chef of Eastin Grand Saigon, brings a wealth of culinary expertise and passion to the hotel’s diverse dining experiences. With a career spanning over 16 years, Chef Tai has honed his skills in both international and Vietnamese cuisine, blending tradition with innovation to craft memorable dishes. His dedication to sourcing the finest ingredients and his flair for presentation make every meal a feast for the senses. Under his leadership, the hotel's restaurants continue to delight guests with exceptional Flavors and impeccable service. 𝟭. 𝗖𝘂𝗹𝗶𝗻𝗮𝗿𝘆 𝗝𝗼𝘂𝗿𝗻𝗲𝘆 o Could you share your journey to becoming the Executive Chef at Eastin Grand Saigon? It's a long story, I had the opportunity to go abroad to bring the quintessence of Vietnamese cuisine to other countries such as Bahrain, Dubai, Singapore..., in those countries I also learned a lot from the chefs. 2016 was an important milestone in my journey, with the knowledge I had cultivated along the way, I had the opportunity to express myself. I was quite young, and with all my love for my job, With the support of my colleagues, I overcame all barriers at work. Working in groups makes me more confident. Without them there would be no me today, I am always grateful and proud for that. We will relaunch 𝐂𝐚𝐟é 𝐒𝐚𝐢𝐠𝐨𝐧 𝐫𝐞𝐬𝐭𝐚𝐮𝐫𝐚𝐧𝐭 with totally new appearance and dining experience so. Stay tune! And looking forwards to welcoming you soon. o What inspired you to pursue a career in the culinary world? Previously, the school I attended was a school of "international tourism and marketing". I thought, after the age of 35, if I don't have a certain position in the F&B industry, I will be too old to start another job, but on the contrary, if I step into the kitchen industry, the older I get, the more I will the more experience I gain. My motto: 𝐖𝐈𝐓𝐇 𝐀𝐆𝐄 𝐂𝐎𝐌𝐄𝐒 𝐖𝐈𝐒𝐃𝐎𝐌 𝟐. 𝐏𝐡𝐢𝐥𝐨𝐬𝐨𝐩𝐡𝐲 𝐚𝐧𝐝 𝐒𝐭𝐲𝐥𝐞 o How would you describe your cooking philosophy and style? Chefs are artists: focusing on cooking like an artist focuses on aesthetics. The menu must have balance: The food delivered from the kitchen to the dining table also needs to be selected, arranged scientifically, and balanced between appetizers, main dishes and desserts to create a full meal. o Are there particular flavours or techniques that you feel define your culinary identity? it is not only about good taste but also has to be well-presented, and most important, is to be cooked with all your heart. Read more here: https://shorturl.at/fSaz0

Life moves extremely fast when you're busy running restaurant establishments for 27 years. Carving, developing, refining my career path into being a Restaurant General Manager. Sharing my updated resume with my connections, colleagues and like-minded individuals in the restaurant, food and beverage, and hospitality cross-industries. #restaurant #restaurantmanager #restaurantindustry #restaurantresume #career #capetownrestaurant #foodandbeverage #capetownbusiness #restaurantrecruiter #hospitalityrecruiter #hospitalityindustry

CookinGenie is a platform of service, from start to finish! Check us out and book a chef. #bookachef #personalchef #privatechef #localchef #eatlocal #homechef #localeats #cookingenie