Recruitment woes
After spending so much time defending you lot, it is frustrating to see the lack of professionalism that has crept in to the industry of late.
Admittedly, chefs are thin on the ground, but that is not an excuse for taking your employer for a ride.
From what I can gather the worst offenders are not those long-standing head or executive chefs. It is the under-qualified workers being promoted beyond their abilities who are causing headaches.
At the moment there are many chefs out there managing multi-million-dollar outfits who shouldn’t be in control of anything other than their own section of the kitchen. Sure, some of them can cook, but many have inadequate people skills and little, if any, financial knowledge.
If as a restaurateur, you have doubts about your head chef, ask yourself: Did I interview thoroughly, or did I go with the first person who came along because I was terrified of being left without a qualified cook? Has the person had a steady flow of work in the past, or am I employing someone who decided to jump ship for a couple of extra bucks?
It’s also worth asking: Did I check with their previous employers to see why they left? And does my chef have regular run-ins with staff or display other arrogant qualities?
If this sounds like your man (or woman), I’d recommend removing them from your kitchen while your reputation is still intact.
This time around, go to the marketplace with a more realistic price in mind. That way you are more likely to secure the right chef for the position.
Also, find someone who knows their way around a kitchen to sit in on the interview. I could count the number of operators who know how to interview for an executive or head chef on one hand.
And always reference check properly, and be sure to listen to what previous employers tell you. Too many operators simply hear what they want to.
At the end of the day, if you’re offering a decent wage, then a competent head chef should be easy to find.
It’s the lack of commis and chefs de partie that you need to be worried about.
Glenn Austin
www.xtremechef.com.au/
