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

Discussion in 'Professional Chefs' started by banquet sou, Jun 23, 2014.

  1. banquet sou

    banquet sou

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    Sous Chef
    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.
     
  2. chefedb

    chefedb

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    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
     
  3. kuan

    kuan Moderator Staff Member

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    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.  
     
  4. banquet sou

    banquet sou

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    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...
     
  5. kuan

    kuan Moderator Staff Member

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

    banquet sou

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    Yes that is very true I didnt think of that thank you..