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
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Hospitality and Catering Recruitment Specialist MD Based in The Midlands and Serving Companies Nationwide.
Ready for a career change that aligns with your goals as a Sous Chef? Many employees in the catering and hospitality sector are looking for new opportunities for growth, better compensation, and a more positive work culture. It might be time to explore what else is out there if you're feeling stuck or undervalued. We partner with top catering and hospitality companies, offering exciting roles, competitive salaries, and environments where you can enjoy working. Interested in a confidential discussion about potential opportunities? DM me on here for a confidential chat #souschef #souschefroles #ksbrecruitment #hospitalityrecruitment
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Student at Meredith College | Hospitality and Tourism Management Major, Food and Nutrition Minor
I'm interested in the culinary arts and want to become a chef. 🍽️ 🌮🍰 I am glad there is a high demand for employment in this field!!! 👨🍳👩🍳 Restaurants, hotels, and other food service establishments are actively seeking chefs, making this an ideal time for culinary aficionados like myself. This increase in demand has a major impact on salaries,💰 💰 💰 with salaries reflecting the shortage of individuals with the necessary culinary talents. Looking ahead, the job outlook for chefs is really bright. A anticipated 5% increase from 2022 and 2023 surpasses the average growth rate for all other occupations. 📈 Also here's to the wonderful potential of around 22,000 chef job openings annually over the next decade. Let's appreciate the economic concept of supply and demand in the culinary realm. There is a high demand for a certain skill set, such as culinary skills, but a scarcity of people with those skills. Salaries tend to rise in this way because businesses are willing to pay competitive wages to attract and retain experienced chefs 🤑🤑. #mereditheconomics
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Consider this scenario🤔You pass on hiring a recruiter to save money. You then waste several months of your time doing the below before realizing you made a big mistake: ❌ Searching every outlet possible for candidates. ❌ Sitting in your office alone because the candidate was again, a no show. ❌ HOORAY, you hired someone... and they quit within a week. We see it happen all the time 🚫 STOP wasting your time and let us take this burden "Off Your Plate"🥁 #michelin #jobsearch #finedining #chef #foodie #souschef #culinary #hiringneeds #executivesouschef #restaurants #recruitment #jobsearch #hospitality #foodie #chef #restaurant #hospitalityjobs #hospitality #hiring #hospitalityindustry #restaurantjobs #nowhiring #jobs #chefjobs #hospitalitylife #recruitment #hospitalityrecruitment #hotels #hiringnow #jobsearch #recruiting
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Share this with your chef friends because a lot of chefs are confused with these terms in their resumes. COMMIS & COMMIE are not the same. A "commis" is typically an entry-level position in a kitchen, assisting chefs in various tasks. A designation in the French kitchen hierarchy, the world has adopted. A "commie" is a slang term used to refer to a communist or someone who supports communism. The difference lies in culinary roles versus political ideology. If you are a kitchen assistant from China or south west India, then it’s a different story. lol. So yeah. COMMIS is what should go on a resume. #chefsaichand #commis #resumewriting
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🍹 Shake up your career with our weekly jobs roundup! From housekeepers to chefs, we've got the scoop on the latest openings in the industry. Get in touch if you can't see what you're looking for! #hospitality #hiring #jobsearch #dreamjob #hiringnow #hospitalityindustry #recruitmentagency #careeropportunities #hospitalitylife #hospitalityrecruitment #restaurantjobs #hospitalitycareers #chefjobs #hospitalityvacancy
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Patrick Lencioni once wrote a book talking about the three qualities that make the perfect team player. Do you agree? 🔪Humble: Being quick to share credit, praise others freely, and sometimes even forego credit due to them in the interest of celebrating the team’s collective win. 🔪Hungry: Being motivated, diligent, and having a strong desire to do more by going above and beyond. 🔪Smart (emotionally smart that is): These types of people exercise great judgment and intuition around the subtleties of group dynamics and are fully aware of the effect their words will have on the team. We look for these three qualities in all of our candidates AND clients! 📧founder@offyourplatehospitality.com #careers #HR #manager #chef #foodie #applytoday #culinary #restaurants #recruitment #jobsearch #hospitality #foodie #chef #restaurant #hospitalityjobs #hospitality #hiring #hospitalityindustry #restaurantjobs #nowhiring #jobhunt #chefjobs #hospitalitylife #recruitment #work #hospitalityrecruitment #hotels #hiringnow #recruiting
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EMPLOYEE SPOTLIGHT! This week we are #spotlighting Executive Sous Chef at Next, John Thurmond! John joined Next in February of this year, but originally started at Alinea in 2021 as a Sous Chef. He’s been an integral part of our leadership team, including being a great resource for our incoming candidates and new hires. We’re so lucky to have John on our team, and are excited to see what he accomplishes moving forward. Get to know more about John below! What has been your most memorable moment working at Next? This last menu transition, it was a good insight into what we do at Next, and how well we can do it. Turning over an entire menu in one week - I’m pretty proud of our team for that. What’s your favorite dish (either at home, or at Next) to prepare and why? I’m responsible for team meal, and a lot of times it’s a way for me to make something I think is really fun and special for our team. I really enjoy making Thai and Vietnamese food, it seems to be out of people's comfort zone, and they really enjoy it. One dish in particular is Kao Ka Moo (Thai Pork Leg Stew). What are you looking forward to most with your continued growth at Next? More transitions, every time we change menus is a good time to dig into new cuisines/foods and other techniques. I tell the team to learn from it, it’s a great way for all of us to grow our knowledge and toolbox. John's Quick Hit Questions: ● Hometown: Knoxville, TN ● How long in Chicago: About 4 years ● Favorite Movie: The Goonies ● Favorite place you’ve traveled: I’ve been to 47 or 48 states, so it’s hard to choose. A memorable one is when I took a trip to Door County, Wisconsin, and brought my kids ● Favorite food: Breakfast pastries Interested in building a career like John? The Alinea Group is hiring across both Front and Back of House! Open positions include Food Runners, Hosts, Chefs, Dishwashers, Service Porters, Overnight Cleaners + more. If you’re interested, please apply to one of our open positions by visiting our careers page: https://lnkd.in/gHn3p2z4 #thankyou #career #people #employmentopportunities #growthopportunities #inclusion #team #work #restaurantjobs #employeespotlight #ThisisTAG #thealineagroup #nowhiring #hiring #foodrunners #Michelinstars #Michelinguide #applynow #jobs #employeeappreciation #hardwork #openpositions #chefs #souschef #chefdepartie #tournant #cooking #platingdishes #hosts #restauranthost #restaurantjobs #growth
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Brand partnership • a passionate chef who can take all risks for his department and work. All day dinning
Hello fellow culinary members and hoteliers 2 days back I went to a hotel for my food trial Ive already send them my menue for food trial and ingredients for that, but when I reach there they don't have my given ingredients and for the position I went before my food trial the chef told me that they don't the that particular position. But in our conversation before on call they told me that they have the position I'm looking for, and now when I went there after spending my money at the time im jobless they want to take the advantage of my situation and they told me that my cv is not the match so why they call me for trial. They broke my confidence , they told me the give me a junior position if they like my trial , so at that time I leave and didn't perform my trial. I just want to ask from Hr's and ex. Chefs that if u don't have the position so please don't post for the vaccancy, and if you calling someone food trial for CDP position and told him before trial that you only have the position for commis. If you already know that a person who is jobless so don't try to take the advantage of someone's situation. Is really your profession allow you to break someones trust who came for food trial from different state. #cullinary #executivechef #india #hr #chefs #chef
