Ingo Hettig
Region: DE
Saturday 15 March 2025 15:04:36 GMT
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Ph0eN1x5Palp0 :
to many chefs. i bet staff cost is through the roof
2025-03-16 19:13:35
248
szabomark :
no shouting, rep is done in time, excellent food that is what a michelin star restaurant should be like
2025-03-17 07:53:08
5
madebyfabio :
everyone knows what to do, Rarely have I seen such an orderly and structured kitchen…what a pleasure to work there!!
2025-03-15 16:02:26
148
Gurkdåren :
How many of does chefs are not getting paid?
2025-03-16 12:19:51
59
Gemma Alexandra Mood :
As a chef this will drive me mad too many people!
2025-03-20 08:05:07
2
Brxy :
The pay must be extremely low. Look at how many chefs there are
2025-03-17 19:54:52
15
Ur mother :
50 ppl for a 7 man job
2025-03-17 12:33:21
6
badabadullerhjelm :
for people confused. they can afford staffing so many through stagés and students. unpaid and low paid but skilled labor. this industry is crazy but it can only work like this
2025-03-17 20:26:13
17
RED CARD :
How many chefs ! I wish I could work in that kitchen my day would be so easy
2025-03-18 10:59:53
2
B14T0 :
that's why the food is expensive! look at the amount of people
2025-03-16 20:43:29
8
Lol :
Ich möchte nur einmal so Arbeiten dürfen es währe mir eine Ehre🥰🥰🥰
2025-03-16 22:33:58
5
Fran :
La cantidad de gente y el poco ruido que se genera. Que bueno!!!😳😳😳😳
2025-03-21 08:46:17
4
Văn Sỹ :
In my kitchen only 3 chef for lunch, 50 guest
2025-04-06 15:16:16
1
......... :
столовка какая то
2025-03-17 17:39:18
2
claudeleger2 :
je pourrais pas travailler là dedans
2025-03-16 23:18:43
4
Cikuwa🍥 :
bersihnya dapur mereka dgn sebegitu bnyaknya manusia didalamnya😅
2025-04-27 12:04:57
1
nath :
combien coûte un menu
2025-03-20 00:33:27
1
José Antonio :
cuanta gente hay trabajando ay 😮
2025-03-17 13:17:33
2
Edson Mapuranga :
you don't do everything in a michelin kitchen there is division of labour, quality and art is emphasized ,no mickey mouse cooking
2025-04-04 22:07:58
1
samido :
moi stagiaire je demande un conseil
2025-03-16 00:36:00
3
pompelious :
You see how like the chefs or sous are the only ones without a chef's hat?
2025-03-17 21:16:50
2
Janeman Hira :
I do 300/400 just 4 chefs..
2025-05-02 19:51:32
1
MR bee :
Chefs are more than customer.
2025-04-07 14:29:05
1
berlin :
Great team work passion good food n wonderful team to work together as well as professional
2025-03-21 03:31:09
1
Mariana001 :
More personal as guests😂
2025-04-01 18:43:53
1
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