And awareness for the chef comes through thorough research on the products, which has the potential and can be added to the array of offerings. A survey is done of the market in order to understand the customer, their requirements and what culinary trends are they adopting, he added.
TRIAL BY FIRE
Understanding consumer preferences across the world through detailed research
If all this is the background work that is involved, managing a kitchen also requires deftness particularly in people management, as one has to lead a team which has people from various cultural backgrounds, temperament. It is also important to bring in a high degree of creativity too. For chef Solomon, a good leader is one who himself has been in the thick of things and is therefore apt to lead the team. A good coach should always be one who was a player and has played the game. One cannot be a commander of a plane without knowledge of flying, said chef Solomon. He added that once you have a pool of talented people, you have to channelise them in order to arrive at a harmonious balance.
As in businesses, the effort in the restaurant business is also to minimise potential crises. According to chef Solomon, if it does happen, the resultant effect would be reflected in the product leading to loss of clientele.
What therefore is needed is meticulous planning. Thus sitting in his room, chef Solomon knows what is going to happen 36 hours hence. We have to plan a day and half in advance and look at all aspects. It is critical for the smooth functioning of the kitchen, he said.
And what is the recipe for success in his business in todays competitive scenario Chef Solomon fires the same ingredient which a management guru would. Quick decision making and implementing it with equal dexterity once all facets have been looked into. Consistency in quality and delivering the quality at the right price, said chef Solomon.