- Joined May 2, 2017
Hi all, I've been in this business for over 30 years now with the past 20 years at Head chef level, my experience, gained in many different kitchens has been varied and all encompassing but there is a gap! I have decided it's time for a change and have been offered a position in a small hotel, the kitchen serves a Tdh dinner menu, 3/3/3 changing daily on a 2 week run. At present everything is cooked prior to service and held in a Bain marie, there's no great reviews for the food. My background is in fresh, cooked to order menus and I want to raise the standard but, as always, there are things to consider, the hotel has 26 rooms and is 2 star rated, the clientele the hotel attracts are in their later years, sometimes arriving in a group on an organised tour, there is only 1 other chef, inexperienced and willing but already learnt bad habits and attitude, management/owners want to keep the Tdh menu. Does anyone have any menu advice? I can see the benefit of holding food in the Bain Marie but I dont use them as a rule, however the management do not want to offer an a la carte menu. I am taking this position mainly to slow down a bit, I'm 55 and to be honest I've had enough of high octane service! Has anyone any advice?