By: Lorenzo Guab
When applying for a job anywhere today, hiring managers always ask for work experience. Whether you came from a huge corporation or a small-time business, it matters what you did and how you did it.
Mark and Nariel Asilo, local business owners in Marikina believe in everyone’s potential in doing something great, especially when cooking. That there is a certain style in everyone’s cooking – and styles can be learned.
After experimenting with various business strategies and how to train their employees better, Asilo and her husband realized why they are being held back in the competition.
"We always hire great cooks, the ones who had degrees, expensive pay, and made names for themselves" but at the end of the day, it is "because they know how to cook that they don't listen".
The frustrations on their former cook lie in the idea that in every food business they establish, there is a certain procedure to be followed, “everything by the gram” Asilo said but these employees have a hard time following. Their advice: to always listen, there is more to learn every day even if you survived long in your career.
To reconcile with firing employees over and over “nagturo na lang kami sa hindi cook”. Asilo and her Husband find them easier to manage. Every employee on their food business today has no former cooking experience as work. Nariel prefers to "pass the art of cooking" to prioritize employee's willingness to learn.
Their latest franchise is Nat’ Sisig located Ming Ramos Corner, J.P. Rizal Street, Sto. Niño, Marikina City ready to serve you 24/7.
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