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This is just one example of my business in giving advice and promoting local Japanese brands to Hong Kong markets.
I am working as both a Catering Chef and a Marketing/Public Relations/Events Management Consultant.
My customers however were more interested in me as a chef not only, because there were not so many female chefs dating back 4 years ago, I had also been studying in Switzerland for 10 years to study German which seldom chefs like me would stay in one place for that long.
If they can't get a clue that it's them and not the staff that they're bringing in, then they must be delusional!It's a running joke amongst people in the industry that they have permanent ads out hiring for every position.How does John Howie not even consider the amount of turnover affecting his profits? I assume that this will occur for quite sometime until they get a clue and have a big turnover for management. Also, I have never seen the amount of relationships within an organization occur like it has at this restaurant. Also, one of the sous chefs is notorious for sleeping with the staff.She has visited many places in Japan in order to try expanding, broadening and introducing local Japanese items to Hong Kong market.Yin has transformed from working local Hong Kong market to Japanese market.
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