1. How important according to you is the role of a chef in promoting the food and beverage aspects of a restaurant? Please elaborate.

Chef plays a very important role in the promotion of any food and beverage establishment. Besides taking care of regular back of the house activities and ensuring that everything inside the kitchen goes as has been planned, the role of a chef in today’s scenario has changed as he has stepped out of the kitchen.

Chefs meet with their guests and this interaction has a very positive impact on their guests. Due to this personal interaction, guests feel that they are given importance and during the interaction, chefs can guide their guests on their dietary needs and help them with any personal needs that they may have with regards to their food habits. These small measures ensure that the guest loyalty is won and in the long run every satisfied guest accounts for many referral guests, which in turn results in growth of the food and beverage operations.

2. What special aspect does a Chef bring on to the table when planning a large celebration? (especially relating to the kitchen and service areas).

There are various aspects which a Chef has to look into when planning any celebration, be it large or small. From the point of kitchen operations, the chef has to work on the following aspects:

· Variety of cuisine to be offered – depending on the client requirement, it could be Indian, Western, Mongolian, Japanese, etc.

· Buffet planning – layout, number of items to be displayed, finger foods to be served, etc

· Availability of raw material

· Price – today food and beverage operations is a very cost sensitive market thus one has to always keep a tab on the cost and pricing aspects.

3. How important according to you is the role of a chef in promoting the food and beverage aspects of a restaurant? Please elaborate.

Chef plays a very important role in the promotion of any food and beverage establishment. Besides taking care of regular back of the house activities and ensuring that everything inside the kitchen goes as has been planned, the role of a chef in today’s scenario has changed as he has stepped out of the kitchen.

Chefs meet with their guests and this interaction has a very positive impact on their guests. Due to this personal interaction, guests feel that they are given importance and during the interaction, chefs can guide their guests on their dietary needs and help them with any personal needs that they may have with regards to their food habits. These small measures ensure that the guest loyalty is won and in the long run every satisfied guest accounts for many referral guests, which in turn results in growth of the food and beverage operations.