What NOT to do when hiring a Chef

Friday 23 October, 2015

Chefs are the soul of your kitchen. They have final say over presentation, creativity and formulating the menu. And when it comes to finding your next one, they are real diamonds in the rough! We had the pleasure of interviewing top Chef Thomas Rozant who has worked in several of Sydney’s top restaurants and is currently Sous Chef at 5-star hotel Cap Est in Martinique, France.

Prior to this he put his Chef skills to practice with Rockpool where he helped to boost their ranking in the Top Restaurants in Australia from double figures to 2nd place. Shortly after leaving, Rockpool bagged the title of THE best restaurant in Australia.

Rozant has cooked with some of the best Chefs worldwide, including Neil Perry, Guillaume Brahimi, Peter Guilmore, Martin Benn, and Ben Shewry. He has prepared meals for celebrated people - Thomas Keller, Renee Redzepi, Luis Aduriz from Mugaritz, and Grant Achatz, to name but a few.

And when it comes to the challenges Chefs face from recruiters and employers looking to hire them, Rozant is an expert!

One problem Chefs face when looking for their next role is finding a business that has the same enormous passion for food and for being creative with it. So if you're a hospitality employer or recruiter bolster up passion when advertising for the role. 

“You can’t expect great quality at a bargain”

Hospitality Managers and recruiters often complain that there “isn't enough Chefs in Australia” or that the calibre of Chefs that apply for their roles is sub-standard. But, great quality doesn't come on the cheap. Great quality means an equally great salary package, so up the ante and the quality of Chefs that apply to your job roles will raise higher than an Eiffel Tower of profiteroles. Lower salary means lower quality. It's the nature of the game!

“It’s not just about the food”

Culture is crucial in every company! But in the kitchen environment this couldn’t be more true. Your kitchen crew work day-in-day together, covering anti-social hours and tiring days. This means they need to be happy with the culture in your business. The kitchen environment is high-pressure and fast-paced, so make sure you hire the Chef who is a culture-fit, not just a cooking fit. The last thing you want is a culture-clash mid-service - that would be not-so-happy-hour!

Hundreds of Chefs have joined OneShift looking to be matched to the right Hospiltaity employers. Start hiring the right Chef for your business not at www.oneshiftplus.com 

 

Heather Doherty

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