Tahchin Bar Restaurant
Welcome to Tahchinbar first Tahchin cuisine chain in the country. Tahchinbar is a very popular and successful restaurant chain back home that has been operating since 2012. They make their food from scratch with 100% fresh ingredients. Their menu menu ranges from a wide variety of appetizers, Tahchins, Persian drinks, and more. Tahchin, meaning arranged in the bottom is a traditional dish which is also known as “baked rice cake”. It usually consists of Saffron, rice, egg yolks, and yogurt and was originally made with chicken only.
A culinary education can be vital as being a chef means you can run a restaurant down to training any cook staff, purchase the food you’ll need to cook with, create the menu, and price your menu items. A chef is in charge of the kitchen in restaurants or other places where food is served. They watch all activity and food preparation with any staff that would assist in the kitchen. They supervise the preparation of food for its garnishing and presentation, as well as, the seasonings for a perfect taste. A chef orders food or kitchen supplies and provides cost estimates to the employer. They monitor any staff requirements and production schedules to be sure any services are delivered on time.
A chef or head cook needs to have knowledge of food preparation, production and processing. They need to have knowledge of the customer and personal service in order to achieve customer satisfaction. They need to be current on public safety and security. A chef should be skilled in monitoring, coordinating and effectively speaking to others. They need skills of time management, active listening, judgment and decision making. He or she has the ability to create an idea or new application to enhance job performance among staff or themselves. A chef would coach and develop other staff in the kitchen to improve their skills. Because a kitchen depends on a cooperative team effort, the chef or head cook would encourage staff to have mutual respect and trust for each other.
A chef or head cook can be found working in restaurants, private households, hotels, casinos or other food service places. They work a variety of hours, such as, early morning, late evenings, holidays, and weekends. This occupation is very fast-paced and normally has full-time hours. You should expect strong competition especially at upscale restaurants, casinos, or hotels because of the higher salary paid in these places. A chef can be very innovative with food; creating new dishes, deciding what the specials of the day will be, and putting together an exciting menu. Some examples of a culinary chef would include caterers, restaurant and hotel chefs, and bakery and pastry chefs.
Most chefs have some specialty or preferred area of work, though it may take time for a chef to settle into a particular niche. Frequently, the chefs that are in the highest demand are the ones that are skilled in a great many areas of preparation, with many skill sets that help to coordinate a kitchen. A restaurant chef, or station chef might work at any of the stations, ranging from preparing cold foods (pantry chef), making soup and hot hors d’oeuvres (entremetier), fry chef, grill chef, and sauté chef (saucier).
The saucier is oftentimes a semi-managerial position, with seniority over other line chefs. The sous chef, (under-chef) has seniority over the saucier and other line chefs, and the head chef (chef de cuisine) has seniority and authority over all of the kitchen workers. This career is a good choice for the very motivated person who enjoys a challenge and an active workplace, day in and day out. Attention to detail is important as well, for following recipes and keeping track of cooking supplies, stock levels, and managerial duties are often expected of a restaurant chef. Being in good physical shape and maintaining excellent personal hygiene is also important for a position where one can expect to be on their feet at least eight hours a day, lifting heavy pots and kitchen equipment on a constant basis.
Culinary chefs have distinct personalities. They tend to be enterprising individuals, which means they’re adventurous, ambitious, assertive, extroverted, energetic, enthusiastic, confident, and optimistic. They are dominant, persuasive, and motivational. Some of them are also artistic, meaning they’re creative, intuitive, sensitive, articulate, and expressive. The culinary chef’s workplace can be very diverse, ranging from high end restaurant and hotel kitchens to private kitchens, hospital kitchens, retirement centres, cruise ships or even providing food for movie sets.
Anyone who enjoys cooking has probably thought about what it might be like to work as a high-end chef. But in reality, the road to becoming a chef takes time to travel. It requires countless hours of hard work, especially in the early years. The median pay for a chef or head cook is $53,380 per year or $25.66/hour, according to the U.S. Bureau of Labor Statistics (BLS). However, a chef needs proper training, which can come at a steep cost if you go the formal education route. Still, there are no strict educational or training requirements to become a chef. Most gain the knowledge and skills during those long hours in the kitchen. However, those who want to reach head chef might take the culinary degree and apprenticeship route.
A culinary education can be vital as being a chef means you can run a restaurant down to training any cook staff, purchase the food you’ll need to cook with, create the menu, and price your menu items. A chef is in charge of the kitchen in restaurants or other places where food is served. They watch all activity and food preparation with any staff that would assist in the kitchen. They supervise the preparation of food for its garnishing and presentation, as well as, the seasonings for a perfect taste. A chef orders food or kitchen supplies and provides cost estimates to the employer. They monitor any staff requirements and production schedules to be sure any services are delivered on time.
A chef or head cook needs to have knowledge of food preparation, production and processing. They need to have knowledge of the customer and personal service in order to achieve customer satisfaction. They need to be current on public safety and security. A chef should be skilled in monitoring, coordinating and effectively speaking to others. They need skills of time management, active listening, judgment and decision making. He or she has the ability to create an idea or new application to enhance job performance among staff or themselves. A chef would coach and develop other staff in the kitchen to improve their skills. Because a kitchen depends on a cooperative team effort, the chef or head cook would encourage staff to have mutual respect and trust for each other.
A chef or head cook can be found working in restaurants, private households, hotels, casinos or other food service places. They work a variety of hours, such as, early morning, late evenings, holidays, and weekends. This occupation is very fast-paced and normally has full-time hours. You should expect strong competition especially at upscale restaurants, casinos, or hotels because of the higher salary paid in these places. A chef can be very innovative with food; creating new dishes, deciding what the specials of the day will be, and putting together an exciting menu. Some examples of a culinary chef would include caterers, restaurant and hotel chefs, and bakery and pastry chefs.
Most chefs have some specialty or preferred area of work, though it may take time for a chef to settle into a particular niche. Frequently, the chefs that are in the highest demand are the ones that are skilled in a great many areas of preparation, with many skill sets that help to coordinate a kitchen. A restaurant chef, or station chef might work at any of the stations, ranging from preparing cold foods (pantry chef), making soup and hot hors d’oeuvres (entremetier), fry chef, grill chef, and sauté chef (saucier).
The saucier is oftentimes a semi-managerial position, with seniority over other line chefs. The sous chef, (under-chef) has seniority over the saucier and other line chefs, and the head chef (chef de cuisine) has seniority and authority over all of the kitchen workers. This career is a good choice for the very motivated person who enjoys a challenge and an active workplace, day in and day out. Attention to detail is important as well, for following recipes and keeping track of cooking supplies, stock levels, and managerial duties are often expected of a restaurant chef. Being in good physical shape and maintaining excellent personal hygiene is also important for a position where one can expect to be on their feet at least eight hours a day, lifting heavy pots and kitchen equipment on a constant basis.
Culinary chefs have distinct personalities. They tend to be enterprising individuals, which means they’re adventurous, ambitious, assertive, extroverted, energetic, enthusiastic, confident, and optimistic. They are dominant, persuasive, and motivational. Some of them are also artistic, meaning they’re creative, intuitive, sensitive, articulate, and expressive. The culinary chef’s workplace can be very diverse, ranging from high end restaurant and hotel kitchens to private kitchens, hospital kitchens, retirement centres, cruise ships or even providing food for movie sets.
Anyone who enjoys cooking has probably thought about what it might be like to work as a high-end chef. But in reality, the road to becoming a chef takes time to travel. It requires countless hours of hard work, especially in the early years. The median pay for a chef or head cook is $53,380 per year or $25.66/hour, according to the U.S. Bureau of Labor Statistics (BLS). However, a chef needs proper training, which can come at a steep cost if you go the formal education route. Still, there are no strict educational or training requirements to become a chef. Most gain the knowledge and skills during those long hours in the kitchen. However, those who want to reach head chef might take the culinary degree and apprenticeship route.
