Competition and cutting costs are the biggest concerns in Dubai, more and more owners of restaurants are choosing to structure their kitchens without the use of qualified chefs, even in many cases without an expensive head chef, you can realize this happening among the ranks of the higher profile restaurants. At the end of the day, owners save a lot of money.

Owners started to get a consulting chef to come regularly to develop menu concept, create new dishes, and train kitchen staff. Once the menu is produced, day to day food operations can be handled by well-trained staff.

Some restaurateurs have built a more balanced strategy. They still have some professional cooks to handle the food production, but not high-profile chef. They will bring in the expertise when they need it.

On other cases, some chefs are likely to reach a point where they can’t get new creative ideas; they simply need new blood s to take the enterprise to the next level, a chef consultant can be an extremely useful asset.

A chef consultant is able to leverage expertise to provide an objective analysis of your business. Whether you work in a hotel, chain or independent restaurant, an efficient consultant can point out both strengths and weaknesses about which you may not have been aware. The consultant is a neutral person from out of your internal ecosystem, someone with whom you can bounce off ideas and who can optimize the performance of your organization.