Most people see a chef at the pass—plating masterpieces while heat rises and the tickets print. But what happens before the opening of the hotel/ restaurant? The pre-opening chef’s life is a completely different beast; it is like a headless chicken running and doing multiple tasks. There are no guests yet, no established routines, and no rhythm to rely on. The head chef is involved in various planning, right from recruitment of staff to kitchen layout planning, menu planning, etc.
My 1st pre-opening was with a 5-star property in London, my life revolved around endless cooking, tasting dishes and a lot of multi-tasking. Every day, standing on my feet for 3 months without a day off was a nightmare. The chef has to be mentally prepared, as well as physically and enjoy the process. After the 1st opening, I got the opportunity to open one more property in central London. Opening a property as a chef makes you a very strong, seasoned chef. You can adapt to any challenging situation that occurs in kitchen operations. So what tasks does an opening head chef do with his team?
- Set up a kitchen from scratch- it involves optimizing workflows. We have to coordinate with contractors, buy and map out equipment placements, and ensure we meet local safety codes and health standards before the inspectors arrive. Creating floor plans for the line, pastry, and prep areas.
- Building and Training the Team- spend hours reviewing resumes, conducting practical interviews, and building the kitchen culture. Once the team is hired, it involves extensive training to teach them the specific standards, recipes, and operations. Running mock services to simulate a slammed restaurant before it is actually open to the public. (Soft opening for Managers and owners’ guests)
- Vendor selection, Costing and Administration- Finalizing the correct vendor for all items in the kitchen is a vital task. We have to make standardized recipes, calculate the food cost, set up the software systems (POS), and establish standard operating procedures (SOPs) for the kitchen. Entering recipes into the inventory system and building the initial budget is an important task of a head chef.
- The Reality Check- This work requires immense passion and grit. While we don’t have to deal with angry diners yet, we deal with delayed equipment, supply chain issues, and failed tests. It takes early mornings, late nights, and a willingness to do the unglamorous work.
Building a concept from an idea on paper to watching a guest take the first bite of a dish you perfected is the most rewarding feeling in the culinary world.
But the payoff? It’s unmatched. The learning experience is a lifetime achievement. It ONLY MAKES YOU BETTER, CHEF!!