How Is My Business Sense? Kako je moja Business Osjetilo?

This is step 3 in your multi-part online course about how to become a chef. Ovo je korak u vašem 3 multi-dio online tečaj o tome kako postati kuhar.

• Do I Handle Criticism Well? • Da li rukovati kritika dobro?

Unfortunately you will encounter some people who will not like your cooking for any reason and they will quite likely send their food back. Nažalost ćete sresti nekoliko ljudi koji neće kao što je vaša za kuhanje bilo kojeg razloga i oni će vrlo vjerojatno poslati svoje hranu natrag. It helps if you can take the criticism in your stride. Pomaže ako možete preuzeti kritike u vaš napredak.

Food critics will also have opinions, so be prepared for that as well. Prehrambena kritike će također imati mišljenja, tako da se pripremili za te. If you are not able to handle the criticism of others, it will not leave you much room to improve. Ukoliko niste u mogućnosti da obrađuju u kritici drugih, on neće ostaviti mnogo prostora za poboljšanje.

A good chef will always know that improvement begins with criticism. Dobar kuhar će uvijek znati da poboljšanja počinje sa kritike. In this profession the old saying is definitely true; “The customer is always right”. U tom zanimanju stare govoreći: "je definitivno true;" gost je uvijek pravo ".

• How Is My Business Sense? • Kako je moja Business Osjetilo?

Cooking is a business; you will need to know the basics of business in order to run a kitchen on your own. Kuhanje je poslovanje; morat ćete znati osnove poslovanja kako bi se pokrenuti na vlastitu kuhinju. It really doesn’t matter if you are running your own kitchen or someone else’s. To stvarno ne smeta ako radite svoju kuhinju ili netko drugi.

To be a good chef, you must be able to handle the business aspect of a restaurant, especially if you are planning to be an executive chef or to run your own place someday. Da bi biti dobar kuhar, morate biti u mogućnosti da obrađuju poslovnog aspekta restoran, posebno ako planirate da se izvršni kuhar ili pokrenuti svoj vlastiti mjesto neki.

The business aspect means you will often be expected to handle everything in the kitchen. Poslovnog aspekta znači da će se često očekuje da obrađuju sve u kuhinji. That includes dealing with shipments and stocking of food items, the management of other employees, and the direct correspondence with the head honcho or proprietor of the establishment. To uključuje se bave pošiljke i čarapa hrane predmeta, upravljanje drugih zaposlenika, i izravne korespondencije s head honcho ili posjednik od osnutka.

• Am I a People Person? • Zar sam ja Osobe osobu?

Being a chef requires you to be in touch with many people during the day and you will need to be able to deal with them in a diplomatic fashion. Kao kuhar zahtijeva od vas da bude u kontaktu sa mnogo ljudi tijekom dana i morat ćete biti u mogućnosti nositi se s njima u diplomatski način.

Many people think that being holed up in a kitchen all day doesn’t really require you to be in much contact with the public, but that couldn’t be further from the truth. Mnogi ljudi misle da se holed up u kuhinju cijeli dan ne zahtijevaju od vas biti u kontaktu sa mnogo javnosti, ali da nije mogla biti dalje od istine.

As the chef, you will encounter many people during the course of your day. Kao kuhar, koju će naići na mnoge osobe u toku svog dana. You will be talking to delivery personnel, other employees, and often customers will wish to speak to you either in a congratulatory fashion or for criticism. Bit će da pričaju isporuke osoblja, ostalih zaposlenika, i često će klijenti žele razgovarati s vama ni u jednom congratulatory moda ili za osudu.

It’s all a part of being a head chef and you will do this every single day, so be prepared for it! To je sve dio kao glavi kuhar i vas će učiniti svaki jednom danu, tako se pripremili za to!

To continue to the next step of your chef training, please click this link: What is a chef? Da biste nastavili sa sljedećim korakom svog kuhara treningu, molimo kliknite na ovaj link: Što je glavni kuhar?