Ferrari World chef slams 'unbelievably slow' staff

Posted by: Chef Improver
10 Apr 2011
I suppose one imagines 'Ferrari Chefs' as being fast? However, it seems a little bit confusing that someone is in a position of being critical of staff they have 'brought in'. Why employ chefs who can't cook from raw ingredients if that's what you want them to do? Surely there must be some kind of selection process. From general observation i have found a much higher calibre of chefs here than many other places, possibly due to the concentration of large hotels.

Posted by: Chef
11 Apr 2011
Waoo, Ferrari Chef, I believe you must have to look towards your HR skills. If you can not bring right people in then must not blame them. There is a say "Pay Peanuts get Monkeys", and there is nothing about EU Chefs are more efficient, its only an assumtion since the Kitchen work load there is not of high volume as here in ME or Asia regions. Its amazing that how can you measure someones skills based on his region, you can find good Chef anywhere but you need to get talent for this search. By the way which machine you are talking about "EU Chef can produce work of 10 Chefs of here", We never expect to hear this from you atleast. Well if Ferrari Chef is average as others then whats the difference, so for sure it must be fast/quick and more logical than others. If you just want to hire only an Arabic Chef then you don't have much options, if you want to hire only EU Chef even then not more options, we need to b e flexible in our search. Good luck, and advise for you to train people not to blame them and no need to tell people that your team need to be trained because this is the reason they brought you here. I am too EU experienced Chef with French, German, Italian & Asian background

Posted by: Chef Improver
11 Apr 2011
Well done last contributor! TRAIN DON'T BLAME. (Also ed. another pun was slammed in the context of Ferrari and slow down. i.e. slammed as in slamming on the brakes!)

Posted by: Katrina
17 Apr 2011
What an elitist snob comment! If you don't like it, why don't you go back to your own country where everything is perfect, the chefs are wonderful and the sun always shines.

Posted by: sandy
5 May 2011
wow chef its really great to hear such comment where enough time equipments are provide to deliver a fine taste in food and when it wasn't achieved doesn't means you can blame the chefs on lower level straight away. the hiring procedure training and salary constraints must have been there to hire such staff.why will someone go for hard work when you just came from europe is getting 10 times hire for doing just a office job and others killing themselves at your instruction. rather than passing such comments better you should spend sometime with them and train them to cum upto ur expectations.thats where the difference is between a chef and cook.cook can cook only but a chef has to cook ,manage train and motivate staff.a responsible position and job.so watch before what you say.

Posted by: LWoo
15 Dec 2011
Any European who works in the Middle East will understand the chef's sentiments. It did not say that he hired them, in all likelihood he was brought in and shown his staff. The way it works here is they hire quantity (cheaply) rather than quality and it is very hard to bring standards up when you are well outnumbered.

Posted by: Chef Improver
20 Dec 2011
i have to agree with a previous comment that chefs are wonderful. Generally people who opt for such a job are the kind of people who do not mind hard work. From a management point of view, it's easy to 'blame the tools' or in this case the staff. Cooking is a career so staff need to be able to progress and this means training. (should be a part of the package?) However, i do not agree that people who have something to say should 'go home' We should all be able to make a contribution to the discussion of issues.