Chef Patron Course

There are so many people who make up a restaurant team so it is often necessary to clarify the individual members who go to form it as there is often a tendency to confuse the multiple roles. Particular attention deserves the professional profile of the "chef patron" as this is not only the head chef of the entire brigade, but also the owner of the restaurant where he gives inspiration to his culinary art. He has eyes on everything, not only dedicating himself to the preparations but also coordinating the organizational activities, the management of the room, the monitoring of revenues and finally the approval of marketing and advertising initiatives. In principle, the obligations that he must unquestionably fulfill are: satisfy the customer, increase revenue and be efficient. The patron chef is an activity manager who, in addition to his skill in the kitchen, must also have a strong and keen sense for business, not neglecting notions of economy, budgets and ordinary administration costs. A university degree is not necessarily required to undertake this path, simply a qualification in "catering service technician" attainable at a school recognized for hotel business is sufficient. The professional profile we are analyzing must also know specifically the ABC of the sector, starting from the study of raw materials and the offer of the territory, up to business management. Interfacing with customers can be extremely stressful and working in the evenings, weekends or holidays is not a walk in the park.