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Employers often seek candidates with 8-10 years of experience due to the assumption that they possess a deeper understanding of the industry, proven track record, and ability to handle various challenges. However, it's important to acknowledge that extensive experience might not always be necessary for certain roles. In the hospitality industry, particularly in the restaurant business, the remuneration often does not reflect the profitability of the sector. Despite the potential for high earnings, salaries tend to remain low, coupled with demanding working hours and limited time off. Additionally, there is a prevalent issue of poor behavior from superiors, which can create a challenging work environment.

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Stay Encouraged Stewarding Manager There Is More During the day, especially during work, one's mind is filled with various thoughts. Working in Stewarding sometimes leads to contemplating why one continues in this role. For some, it's a genuine enjoyment of the job, for others, it might be about financial necessities, or it could be seen as a stepping stone in one's career, opening doors to future opportunities. It's essential for Stewarding managers to acknowledge that the skill required to support a large group of people and ensure they have everything they need in a conducive work environment goes beyond what is typically considered an entry-level position or average ability. Facing the daily challenge of going to a job where your efforts might not be valued or appreciated can be daunting. Stewarding managers often navigate through language and cultural barriers, yet they persist, playing a crucial role in fulfilling the mission. These managers learn to adjust, adapt, and overcome challenges to keep moving forward. Some people in high positions, with formal educational qualifications, may not possess the stamina or capacity to handle the day-to-day tasks that Stewarding managers do. This observation isn't meant to belittle anyone. Rather, it's to highlight the greatness within Stewarding managers and the immense potential they have to achieve even more. Interestingly, Stewarding managers are responsible for overseeing the entire food and beverage department, yet they might not always have the authority that matches this responsibility, or they might not be seen as equals to others in positions with fewer responsibilities. Specifically to those Stewarding managers who feel underappreciated or unrecognized, I want to extend a heartfelt thank you. It's important to realize that you are not less and you don't have to feel inadequate. You are more than enough, and you should never stop believing in yourself and what you can achieve. Remember, being a Stewarding manager is what you do, not who you are. So, keep dreaming, keep being creative. The future might be uncertain, but your value and what you bring to the table are constant. As a Stewarding manager, you are capable of more and deserve all you can accomplish. Keep living

Stay Encouraged Stewarding Manager There Is More During the day, especially during work, one's mind is filled with various thoughts. Working in Stewarding sometimes leads to contemplating why one continues in this role. For some, it's a genuine enjoyment of the job, for others, it might be about financial necessities, or it could be seen as a stepping stone in one's career, opening doors to future opportunities. It's essential for Stewarding managers to acknowledge that the skill required to support a large group of people and ensure they have everything they need in a conducive work environment goes beyond what is typically considered an entry-level position or average ability. Facing the daily challenge of going to a job where your efforts might not be valued or appreciated can be daunting. Stewarding managers often navigate through language and cultural barriers, yet they persist, playing a crucial role in fulfilling the mission. These managers learn to adjust, adapt, and overcome challenges to keep moving forward. Some people in high positions, with formal educational qualifications, may not possess the stamina or capacity to handle the day-to-day tasks that Stewarding managers do. This observation isn't meant to belittle anyone. Rather, it's to highlight the greatness within Stewarding managers and the immense potential they have to achieve even more. Interestingly, Stewarding managers are responsible for overseeing the entire food and beverage department, yet they might not always have the authority that matches this responsibility, or they might not be seen as equals to others in positions with fewer responsibilities. Specifically to those Stewarding managers who feel underappreciated or unrecognized, I want to extend a heartfelt thank you. It's important to realize that you are not less and you don't have to feel inadequate. You are more than enough, and you should never stop believing in yourself and what you can achieve. Remember, being a Stewarding manager is what you do, not who you are. So, keep dreaming, keep being creative. The future might be uncertain, but your value and what you bring to the table are constant. As a Stewarding manager, you are capable of more and deserve all you can accomplish.  Keep living

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5 Key Traits to Look for When Hiring a Relief Chef. Make your next hire a star! ⭐ 🔄 Adaptability: Quickly understands new menus and integrates with teams. ⏰ Reliability: Shows up on time, handles pressure, and stays consistent. ❤️ Passion: Their love for food and excellence shines in every dish. 📚 Learning: Eager to learn new skills and share knowledge with the team. 🤝 Team Player: Works well with different teams and supports a positive kitchen environment. Hiring the right relief chef can ensure smooth operations and maintain high standards even in times of change. What key traits do you look for in a relief chef? Share your thoughts! #ReliefChefsUK #HiringTips #ReliefChef #ChefRecruitment #RestaurantSuccess #UKChefs #CulinaryExcellence

HOW TO BECOME A SUCCESFULL STEWARDING MANAGER? Part # 1 WELCOME TO STEWARDING It is with great pleasure that I take this opportunity to welcome you for this exciting journey in the World of Stewarding . The objective is to partake/share how to start working in a friendly and warm atmosphere, to support and help each other during and after your duties, demonstrating professionalism and implementing consistent positive attitude that will make your colleagues, subordinates to be satisfied, and to encourage them working together by sharing knowledge  In this topic you will find information about Stewarding Department, The Hotel and the Stewarding functions and the job. This has been designed to help you during the first few weeks with Stewarding I hope that you will enjoy learning, and find your job satisfying, rewarding and that you will have a lot of fun in the workplace.   Good luck.   Amante M. Amurao Pre-opening Chief Steward/Back of House Manager/Hygiene Manager   IMPORTANT ! KNOWING FIRST WHAT ANNOYS THE GUEST?  - Being ignored by the Staff - When guest is speaking, staff suddenly cut off and wrongly assumed what the guest is going to say - Staff wearing dirty/untidy uniforms - Message received not being passed to the guest - No eye contact nor speaking to guests when they are being welcomed to the restaurant - Staff being too familiar with the guest - Inconsistency in providing service standard - Staff not paying attention to guest needs - Guest waiting on long queue at a restaurant and not being       attended - Poor Product Knowledge - Mis- spelled guest’s name - Making Promise to guests that cannot be met - Waiting too long for the bill, or incorrect bill - Poor/inaccurate information given to guests - Not picking a Telephone call - Staff chewing gums or eating - Unfriendly staff - Lack of personal touches These lists are encountered by our FRONT LINE Colleagues( The Chefs & Waiters) , knowing this information will help us to assist them in confidently providing excellent service to our guests e.g. by supplying them with cleaned equipment and maintain hygiene & sanitation in the workplace. WHAT IS STEWARD'S EXPECTATIONS EMPATHY RESPECT TO BE TREATED IN A DIGNIFIED MANNER, AS AN INDIVIDUAL NOT AS A NUMBER GIVE TRAINING/BRIEFING PAY ATTENTION TO THEIR NEED INTRODUCED TO SENIOR MANAGEMENT HELP THE BEGINNERS/EMPLOY BUDDY SYSTEM HONEST FEEDBACK / KEEP INFORMED NEEDS PLAIN EXPLANATION - EASY TO UNDERSTAND TO BE INFORMED OF ANY CHANGES OR OPTIONS OPINIONS & SUGGESTIONS MUST BE HEARD COMPETENT, EFFICIENT & RELIABLE WORK PRACTICE SUPPORTIVE LEADERS ---next topic ----  COMPANY’S EXPECTATIONS FROM STEWARDS

👨🍳 Why Using Agencies for Gaps in Your Kitchen Makes Sense 👩🍳 In the fast-paced culinary world, finding the right chef for your team is crucial. However, the search for a permanent replacement can take time. Here's why temporary chef can be a game-changer: 🕒 Immediate Support - We provide immediate access to a pool of talented chefs who are ready to step in at short notice. This ensures continuity in your kitchen without compromising on quality. 🙆♂️ Flexibility - Hiring a temporary chef offers flexibility. Whether you need a chef for a few days, weeks, or months, we can tailor solutions to match your requirements. 💷 Cost-Effective Solution - Engaging agencies can be a cost-effective interim solution compared to the costs of hiring a full-time chef immediately. At CJUK, we understand the importance of keeping your kitchen going. That's why we partner with fantastic chefs to ensure seamless transition while you search for your next permanent chef. If you're looking to fill a gap in the kitchen, please get in touch with me on LinkedIn or you can call on 01254 355 666. #ChefRecruitment #HospitalityIndustry #CulinaryExcellence #AgencyPartnerships #UKCatering #RestaurantManagement