When a Chef is hired or a Head Chef to an already established restaurant with a concept, it is important to let the person put their own touch on the menu that is already set and the menu should represent their knowledge and passion for cooking.

When they put their touch, they do not change the concept, but with their knowledge and professionalism see what they can add to improve, and everything will not happen overnight, but it will work out over a longer period of time.

A restaurateur who does not work in the kitchen should follow this example as it will spread a positive atmosphere and strengthen the team spirit within the kitchen staff, and they will feel that they are heard, seen and above all appreciated.