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Expansion 2018-08-28

Why Kitchen Recruitment Should Not be Overlooked

Open kitchens have forced chef’s to change their behaviour and work methods.

By Contributor
Why Kitchen Recruitment Should Not be Overlooked

Behind every hit restaurant in the market, great Chefs are the secret to its success. Kitchen being the core heart of any restaurant business, recruitment becomes the most crucial part which is often overlooked upon by many. Every restaurant’s reputation lies with the chef of the eatery. Therefore, responsibilities of a chef are quite significant to build or mar a food joint’s prestige.A chef is 90 percent responsible for the accomplishments that a restaurant achieves. Besides the restaurant’s artistic beautification and other customer attractive features, the food it serves is the first element that adds to its recognition. Hence the chef ought to have exquisite culinary skills. He must have the abilities to set a new paradigm within the food joint with his intelligence.

“Today’s customers have an ever-evolving taste and are tech-savvy, which means they have a sea of choice. They seek unique experiences and winning their hearts is no easy task. A successful restaurant is one which amalgamates elements like ambience, food, social media, operations, marketing, technology, and most importantly – its employees,” says Rahul Singh, Founder & CEO, The Beer Café. For him, all the employees serve as ambassadors for a brand and play a vital role in its growth.”

Today, company culture is an integral part of any business. It affects nearly every aspect of a brand. From recruiting top talent to improving employee satisfaction, it’s the backbone of a happy workforce. Without a positive corporate culture, many employees will struggle to find the real value in their work, and this leads to a variety of negative consequences for your bottom line. According to research by Deloitte, 94 percent of executives and 88 percent of employees believe a distinct corporate culture is important to a business’ success.

“I believe many restaurateurs go wrong is when they do not have the culture of promoting from within the organisation. If one fails to recognise talent within their team and keep on looking at the outside resources for filling in the positions, recruiting on a regular basis becomes a task. A line cook can always be promoted to a higher position as he already is accustomed to the company policies, work culture and so on” Shravan Shetty, Director of The Bid Capital commented.

The role of a chef today is much different than it was a decade ago. Chefs used to be invisible, hiding behind the stove in the back whipping together dish after dish, without receiving much recognition. The way we think about them now has drastically changed from how we’ve seen them in the past. The role of what we have known as the traditional chef, is long over. This role has been replaced by a career that’s constantly changing and evolving into what we know as a creative and glamorous profession.

For Chef Jaydeep Mukherjee, Brand Manager at Smoke House Deli,recruitment often is the outcome of competitive man power budgets. Recruits are hired to suit these rather than a professional skill or need based criteria. “While skills are of great importance and cannot be ignored, what often is, is Attitude!  In my experience in kitchens, bright, curious, enthusiastic youngsters often prove to better recruits and far easier to train than more seasoned and experienced cooks,” he said.

Chefs have more power in their restaurants now. The trend of open kitchens are sweeping global cities across the world. These kitchens allow chefs to interact with their guests, and have changed the way entire kitchen staffs operate now. Open kitchens have forced chef’s to change their behaviour and work methods. Today chefs have a great influence outside and inside the kitchen. They play a role in making the food system more environmentally sustainable, and connect produce to consumers.

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