I have always adopted a hands-on approach as a chef, regardless of the setting, motivated by my readiness to assist whenever needed and engage actively in kitchen activities. The excitement and fast pace of the culinary field captivated me and led me to pursue this career. Recently, I have observed a rise in the use of the term "hands-on chef" among hiring teams and recruiters. I have seized opportunities for self-improvement in various work settings, considering each placement as a chance to showcase my skills and enthusiasm. Let's explore the importance of being a "hands-on chef."
In search of a 'Hands-On Chef' who must handle admin tasks, work like a Commis, but is offered minimal pay while being misled about the true state of your property that requires more than just an international chef. Your entire kitchen needs upgrading and staff training to reignite the passion. Realistically, you risk losing another skilled chef if your team, with over 20 years of experience, fails to embrace growth and new techniques.
It's clear, you are expecting miracles in a place that requires much more than that.
Attention, Chefs! Stay alert! You have every right to be honest and address issues that are unacceptable in the workplace.
Best wishes, everyone!
Share your recent industry horror stories in the comments to learn and let 'Recruiters / Hiring Managers, and Leaders take note'.
#chefbgh #chef #passion #career #job #hiring #recruiter #leadership