A Chef Patron has a peculiar position in the restaurant business since they are responsible for both managing the restaurant and being the head cook. This duality implies certain prerogatives and nuisances that are peculiar to the position. In order to achieve the goals of the business venture and provide an outstanding quality of food and service, the Chef Patron is also the managing director of the restaurant. There are five key things to understand regarding what it means to be a Chef Patron.
1. Executive Authority and Menu Control
A Chef Patron enjoys full executive authority over a restaurant’s operations and is directly responsible for menu creation as the head chef of restaurant. This means that they can constantly introduce new meals to the menu or make alterations to the existing ones, giving customers the impression that they are being offered something new and unique each time they visit the restaurant. It also enables the Chef Patron to prepare the type of foods they want to prepare most of the time. The independence in the kitchen affords the Chef Patron the opportunity to dish to the best of his or her abilities without limitations.
2. Dual Role: Skilled Cook and Shrewd Businessman
The role of a Chef Patron, however, also requires the person to be a skilled cook, a shrewd businessman as well. They are also solely in charge of providing every financial and managerial decision including places to get the funds, how to market and who to hire. As for the main shareholders or owners of restaurants, successful Chef Patrons should always have a vision for the restaurant business and make right decisions that will make the venue ready to become profitable. It has been noted that they possess all the qualities of an entrepreneur, good management skills and knowledge of business.
3. Availability of long working hours and stress
It also requires a lot of effort and time to be a Chef Patron and this is because he or she must spend ample amounts of time in managing the kitchen and restaurant. Due to the fact that intermediate Chef Patrons work more closely with the operations of the kitchen specifically, they are often very preoccupied with other responsibilities of the firm in relation to the kitchen. Most of them are also expected to be on call, meaning that they report to work early in the morning and leave late in the evening, work during weekends and even on holidays. The strenuous and busy nature of work also presents the Chefs Patrons to perform several tasks effectively and competently under pressure.
4. Passion for Customer Experience
Flowing from the above, it is evident that any Chef Patron’s goal is to ensure that the customer has a memorable experience. They have put customers first in all their operations and strategies. Chef Patrons also understand that every decision they make from how food is prepared, how the kitchen is run and how the front of the house is managed, has its effect on the clientele. They have passion towards the hospitality industry as well as towards the food Industry or simply the art of cooking.
5. Ongoing Commitment to Improvement
The six successful Chef Patrons reported that they make efforts to do so in order to improve in their work. Not only are they learning new ways to cook their food, or improving their menu options, but they are always striving to be better. Also as being the proprietors of business, they also work to improve diner experience through better manners of service, layout and finish of restaurants. Chef Patrons are progressive because they know that there is no standing still for long, especially where competition is stiff. With regard to growth, they set a good example for other staff members in the organization.
Conclusion
It is clear that in the position of Chef Patron there are a lot of difficult tasks but there are numerous opportunities as well. These innovative chefs exemplify incredible amounts of desire to thrive as restaurateurs, management, and a love for food and the consumer. Despite the challenges, it is liberating to be a head chef and the owner of the restaurant, where you can give your creativity free rein and have an exclusive opportunity to set up the atmosphere and transform the dining experience.
