Chefs Bay Hospitality’s Post

🌟 Attention Chefs! 🍽️ Are you ready for your next culinary adventure? I'm here to help! I have exciting opportunities available all over the UK. If you're currently exploring new career opportunities or simply curious about what's out there, don't hesitate to reach out! Send me a message, and let's chat about your career goals and how we can make them a reality together. Your next culinary journey starts here! #ChefJobs #HospitalityRecruitment #LetsChat"

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

He Was The Chef... Well, almost. I needed a chef. He was the #2 chef at a neighboring club. For ten years. He ticked off the boxes. It's the right progression for a chef. You go from managing in a big box as an Executive Sous Chef to a smaller box as the boss Chef - the Executive Chef. On paper, he had that thing we call "pedigree" that comes from learning industry best practices from the best in the business. His resume was a mess. But I was willing to overlook that faux pas, figuring if he could cook and manage a professional kitchen, that was good enough for me. And then... A guy walks in the door with a chef jacket that was two sizes too small. We sit down at a round table. He sits back from the table, thereby extending his torso forward so his elbows could barely rest on the edge of the table. So naturally, his gaze, like his chin, was pointed towards the floor. Eye contact? Hardly. I was willing to overlook some of that as well. But.... After the perfunctory greetings we talked about the business side of his job. ✔What is your weekly expenditure for food? "I don't know. I never got into that." ✔What is your club's overall budget for food as a percent? "I don't know. They never share that info with me." ✔How are your food financial results (profit) relative to your expected expenditure? "I don't know. That was my boss' job." ✔What was the last special you created for the fine dining restaurant at your club? "I never made one. The restaurant chef makes the specials." Sometimes, longevity and tenure are the nemisis of creativity, learning, energy, and experimentation. We meld into a culture and sometimes forget that we create the culture. If you want new, better, and different, you need a plan to be new, better, and different. Soooo... ✔Show up as if your life depends on it. Because it just might. ✔Do some research. Like how to interview. And how to sit because posture and alacrity matters. In other words, lean forward, look attentive, eager, and enthusiastic. Let passion precede you. ✔Take nothing for granted. Like your ten year tenure at a previous job. That sounds great, but it's just one attribute out of several that will get you the job you want. ✔Lean towards formality. Remember, you don't know these people. So don't act like you're besties. ✔Confidence matters. Arrogance doesn't. A little vulnerability is attractive. Presumptuousness isn't. Interviewing a candidate is like dating. You want to leave them wanting more. Less is more. Ramble on and your date may get bored, or uncomfortable. You'll sound chaotic. Listen, listen, listen. Remember you have one goal. And that is to have a second date. And your date is looking to see how you organize and operate in the world. He may have been the greatest cook on the planet. But he hadn't grown, or learned in ten years. Oh. Did I say he wasn't hired?

Taking Control of Your Worth in the Workplace In today's professional landscape, it's crucial to assert your own value and not tolerate disrespect, regardless of a salary. 💼 Here are some key strategies: 1. **Know Your Value:** Understand your skills, experience, and contributions. Your worth extends beyond a paycheck. #KnowYourValue 2. **Set Boundaries:** Clearly define your limits and communicate them respectfully. Boundaries protect your well-being and establish mutual respect. #SetBoundaries 3. **Advocate for Yourself:** Don't hesitate to highlight your achievements and ask for the recognition you deserve. Speak up during performance reviews. #SelfAdvocacy 4. **Continuous Learning:** Stay relevant and invest in your professional growth. This positions you as an asset, reinforcing your worth. #ContinuousLearning 5. **Build a Support System:** Surround yourself with mentors, allies, and a network that uplifts and supports you in your professional journey. #SupportSystem Remember, your worth is not solely defined by a paycheck. Empower yourself to navigate the workplace with confidence and integrity. #ProfessionalEmpowerment #SelfWorth#KnowYourValue #SetBoundaries #SelfAdvocacy #ContinuousLearning #SupportSystem #ProfessionalEmpowerment #SelfWorth

Ever wonder why expensive restaurants come with high prices? It's not just about the food—it's the entire experience they offer that counts the most, right? Likewise, in the job market, how do you position yourself? Think of it this way: ↳ Are you like a fast-food restaurant? Who quickly addresses employer needs with quick answers but perhaps lacking in personalization? ↳ Are you more like an affordable restaurant? The one who is delivering good food but standardized service without much customization? ↳ Or, do you strive to be like that luxurious, expensive restaurant? The one that researches its patrons, customizes its offerings with exquisite ingredients and crafts a truly memorable experience through ambiance and service. -So, what kind of job seeker are you presenting to employers? -Have you taken the time to tailor your responses, demonstrating your research and understanding of the company's values, culture, and future aspirations? Remember, you're not just applying for a job, you're auditioning for a role in a company's story. Make sure it's a performance they won't forget! #JobSeeker #CareerAdvice #PersonalBranding

In life, it's important to recognize and assert your own #value, especially in the #workplace. Imagine you're a skilled chef hired by a restaurant. While the restaurant pays your #salary, it doesn't mean they have the right to disrespect you. Your culinary expertise and #hard work contribute significantly to the #success of the establishment. Just because you're being compensated doesn't give others the license to treat you poorly. You have the right to set boundaries and demand respect, irrespective of the #financial arrangement. Determining your #worth isn't solely about the paycheck you receive. It's about acknowledging your #skills, #experience, and the unique contributions you bring to the table. Consider yourself as the chef who not only cooks delicious meals but also enhances the overall dining experience for customers. Your value extends beyond the monetary compensation, and recognizing this empowers you to establish a healthy balance between your #professional responsibilities and the respect you deserve. Always remember, you have the agency to decide your own #worth and demand the respect you've earned. Connect and Follow 👉🏻 Dev Raj Saini for jobs related help. Follow 👉🏻 Job Hunters United

💡 Embrace Embarrassment: My Chocolate Chip Fiasco 🍫 In the early days of my food service sales career, just a month in, I was hustling to make connections with 5-star hotels and fine dining establishments. After navigating through a maze of contacts, I finally got a number from a guy who said, “I heard he’s a decision maker, but I don’t know what he does.” Determined to make an impression, I sent a snazzy email to secure a meeting but totally forgot to mention the product—chocolate chips! 🤦♂️ With my nerves and confidence in a tug-of-war, I walked into the meeting with a client from a famous hotel group and pitched my heart out. Halfway through, the client looked at me and said, “This is fascinating, but I’m the Director of Housekeeping. How does this help me?” My ears turned beet red as embarrassment washed over me. 😳 He chuckled, but instead of showing me the door, he appreciated my enthusiasm and connected me with the executive pastry chef. That embarrassing moment turned into a golden opportunity, and I walked away with valuable lessons and new connections. Here’s what I learned: 1. Know Your Audience: Tailor your pitch to the right person. 2. Stay Prepared: Details matter! 3. Embrace Mistakes: They’re priceless learning moments. 4. Stay Positive: Even awkward moments can lead to great opportunities. That “oops” moment taught me invaluable lessons about preparation and understanding my audience. Let’s connect and share more fun sales stories! 🚀 #SalesStudent #ContinuousLearning #GrowthMindset #SalesTips #ProfessionalDevelopment

I have a deep-seeded love for cooking… baking… grilling… all the “kitchen” things. My dad planted that seed at a very young age and taught me how to cook—and cook GOOD. Due to the fact that both of my parents had careers that required them to work holidays, there were times that the holiday feasts fell on my shoulders. Like the full Thanksgiving dinner I prepared with only a stovetop and microwave (our oven was broken that year) when I was twelve years old. My dad is a retired executive chef. He never went to culinary school or college for this, but he built up his skills over the years, so that he could go head-to-head with anyone who had. And he came out on top repeatedly. And every Soux Chef, line cook, prep, dishwasher… every vendor… every front of house… were all better for having known his leadership. My dad was a Skills-Based Hire before Skills-Based Hiring was trendy. And every restaurant he ever worked in was the better for bringing on Chef Mark. In today’s high-paced and increasingly AI-centric world, I oftentimes wonder how many Chef Marks get overlooked for those with the college degrees and certificates decorating their resumes and LinkedIn profiles. Hiring For Skills is not just a trend, folks. It is the lifeblood of a healthy and diverse workforce. Just a little something to chew on… #skillsbasedhiring #talentacquisition #deistrategy #hiringwithoutboundaries #skilldevelopment #leadership #storytime