Motivated workers are those who enjoy coming to work, who feel valued and respected and who – ultimately – make the business the most money. If your restaurant workforce looks forward to the working day then your restaurant will thrive, production will be at its highest and your customers will reap the positive benefits. You’re also likely to see a much lower staff turnover if people feel truly appreciated in their job roles. So how can you cultivate this motivation amongst your employees?
The U.K. is in the midst of a major restaurant boom, and under normal circumstances, this would be remarkable news; however, at the peak of this boom, restaurant owners and employment recruiters are faced with an enigmatic dilemma that threatens to stem the tide of this thriving business environment. The problem is that there is a shortage of chefs in the industry, as many of the leaders in the industry are speaking of pending doom if the current shortage is not addressed expeditiously.
Working as on a yacht is one of the most challenging and rewarding experiences a chef can enjoy—especially a chef who has worked in a Michelin star restaurant. The perks are advantageous, the views are overwhelming and the opportunities to meet celebrities and gain the respect of billionaires is boundless.
The foibles of the rich and famous is a common topic in media and glamour magazines. One particularly well-loved topic is the odd food requirements that celebrities and touring musicians issue while they are on the road- legends of requests for bowls of M&Ms without any green ones and such peculiarities are common. However, until recently, no one has known much about how the wealthy act about their food when they are at home. Enter Michael Harwood.
A Chef de Partie is a very important position in the kitchen & food industry. Often referred to as a station chef or line cook, the Chef de Partie is responsible for running a specific part of the kitchen such as pastry, butchery, fish, sauces, or vegetables.
A Chefs Job Interview trend that has become popular when hiring chefs is the working interview or chef job trial. This compels the prospective chefs to actually perform on the job to prove themselves. Whereas in the past it was typical for chefs to interview for jobs in a more conventional manner, the working interview is increasingly something requested or even demanded by employers.
It’s hard to know what to think after the prime minister suggested that the visa quota for Asian chefs be increased. It appears that there may be a curry chef shortage in the UK. Other possibilities include:
The United Kingdom has a new Tier 1 and Tier 2 immigration policy. These new rules make it nearly impossible for Indian chefs to move to Britain. The rules for Tier 2 state that chefs from non-European Union countries who work in the United Kingdom have to make a minimum salary of 30,000 pounds per year. Keith Vaz is a Labour MP. He has stated that the restriction is way too high, and it has had a major impact on Indian restaurants in the United Kingdom. Vaz’s family is from Goa, and he has voiced his disapproval of the new immigration laws.
A sous chef has a crucial role in any commercial kitchen. In French, sous chef translates to under chef in English, which means they are under the head chef and are the second in control of the kitchen. It is their duty to make sure the kitchen runs smoothly whether the head chef is present or not. The sous chef has a lot of responsibility, and the job is very demanding.
A popular reality show, Master Chef, pits amateur chefs against each other, enduring grueling culinary tasks in order to attain the title of “Master Chef.” The American version of the show is hosted by Chef Gordon Ramsay and begins its third season on the FOX television network. The show began in the UK in 1990 and its increasing appeal has spawned several different versions of Master Chef such as Master Chef, Junior Master Chef and Celebrity Master Chef in many countries, including Australia, India, Finland, Norway, Italy, France, Greece, Turkey, Germany, and Vietnam.